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["Make the Italian Greens:
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Wash escarole well and drain. Cook escarole in a pot of boiling salted water until tender, about 10 minutes, then drain in a colander.
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Heat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute.
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Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season with sea salt.
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Mix in a few tbsps. of bread crumbs and pecorino grated cheese
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Spoon onto a platter and drizzle with more extra virgin olive oil, Italian flavored bread crumbs and grating cheese to taste.", "Assemble Bread:
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Roll out the dough on a floured surface. Beat egg and spread lightly over the bread.
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Next layer: Pesto, greens, artichokes (chopped), red peppers, salami, pepperoni, and provolone
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Seal the dough and flip it over (seam side down) on a greased pan.
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Brush the top of the dough with EVOO and sprinkle with oregano and salt
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Cook at 375 for 45 min (half way through, brush more EVOO on the bread if it needs it)."]
