Oh, escarole…. Why does every recipe for escarole involve some sort of white bean soup? I’m sure it is all delicious, but I don’t want to eat that sort of dish in July!
I am usually stumped when I receive a GIGANTIC head of escarole in my farm share. I have sautéed it as a side dish and enjoyed it in Escarole, Feta, & Shrimp Pasta. This recipe was a new application and I really enjoyed it. The greens were wonderful with the fontina. I used my new favorite pizza dough recipe, 24-Hour Pizza Dough, as the base.
This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison. It was a fun change for Movie Night Pizza. (This week was Willy Wonka and the Chocolate Factory!)
If someone has a favorite escarole recipe to share- please let me know…
- 24-hour pizza dough
- 1-2 T chopped, roasted walnuts
- 2 T olive oil
- 1 small red onion, diced
- 5 cloves garlic, finely chopped
- 1 head escarole, washed and cut into 1-inch ribbons
- coarse salt
- freshly ground black pepper
- 2 T red wine vinegar, or to taste
- 1-2 pinches red pepper flakes
- 5 oz Fontina cheese, grated
- Prepare the pizza dough. If using 24-Hour pizza dough, remove from refrigerator and bring to room temperature.
- Heat 1 1/2 T olive oil in a large skillet, and sauté the onion for 3 to 4 minutes, until it begins to soften.
- Stir in the garlic, add the escarole, salt lightly, and cover. Let the escarole cook down for 3 to 4 minutes. Adjust the salt and season to taste with freshly ground black pepper, vinegar, and chili flakes.
- Preheat the oven to 500 degrees. If using a pizza stone, warm it for 20-30 minutes.
- Shape the dough, place it on a cornmeal-dusted pizza peel, and brush it with olive oil.
- Distribute all but a couple of tablespoons of the Fontina cheese over the dough. Cover with the escarole, walnuts, and then the rest of the cheese.
- Slide the pizza onto the stone and bake for 8 to 12 minutes, or until the edges are nicely browned.
One Year Ago: