Escarole-Stuffed Pizza

Name: Escarole-Stuffed Pizza
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 5 liters lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced loosely packed); 473 milliliters 10 oz chilled Italian Fontina, coarsely grated; 5 garlic cloves, finely chopped; 6 Tbsps olive oil; 454 grams pizza dough at room temperature

Escarole-Stuffed Pizza might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 29g of protein, 46g of fat, and a total of 769 calories. This recipe serves 4. If you have pizza dough, fontina, garlic cloves, and a few other ingredients on hand, you can make it. To use up the pizza dough you could follow this main course with the Grilled Dessert Pizza as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Put oven rack in lowest position and preheat oven to 500°F. Lightly oil cake pan.

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Cooking Oil

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Cake Form

Oven

Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes.

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Escarole

Water

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Pot

Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking.

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Water

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Colander

Bowl

Drain again and press gently to remove excess water.

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Water

Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.

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Escarole

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Kitchen Towels

Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom.

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Dough

Wrap

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Plastic Wrap

Cake Form

Brush with 1 tablespoon oil and prick all over with a fork.

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Cooking Oil

Bake until golden, 8 to 10 minutes.

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Oven

Let crust stand in pan on a rack.

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Crust

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Frying Pan

Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds.

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Garlic

Cooking Oil

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Frying Pan

Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes.

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Escarole

Pepper

Salt

Cooking Oil

Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.

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Cheese

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Bowl

Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge.

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Escarole

Crust

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Frying Pan

Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks).

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Dough

Roll

Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal.

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Crust

Dough

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Frying Pan

Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.

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Cooking Oil

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Oven

Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.

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Cutting Board

Oven Mitt

Knife

Frying Pan

·If you can't find Italian Fontina, substitute supermarket mozzarella (not fresh).·Escarole can be washed, dried, and cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

Ingredients you will need

Mozzarella