Pizza With Escarole, Roasted Peppers, And Olives

Name: Pizza With Escarole, Roasted Peppers, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 tablespoon cornmeal; 1 large yellow bell pepper; 1 cup vertically sliced red onion; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon minced garlic (about 3 cloves); 4 cups chopped escarole; 1 tablespoon sherry vinegar; 1/2 cup (2 ounces) shredded fontina cheese; 6 chopped pitted kalamata olives; 3 tablespoons (about 1 ounce) grated fresh Parmesan cheese; 1 teaspoon finely chopped fresh oregano

Servings: persons

Cooking spray
1 tablespoon cornmeal
1 large yellow bell pepper
1 cup vertically sliced red onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced garlic (about 3 cloves)
4 cups chopped escarole
1 tablespoon sherry vinegar
1/2 cup (2 ounces) shredded fontina cheese
6 chopped pitted kalamata olives
3 tablespoons (about 1 ounce) grated fresh Parmesan cheese
1 teaspoon finely chopped fresh oregano

1
Roll the prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
2
Preheat broiler.
3
Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 500u00b0.
4
Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; saute 3 minutes or until tender. Stir in garlic; cook 1 minute. Add escarole; saute 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar.
5
Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500u00b0 for 14 minutes or until crust is golden. Remove pizza from oven, and sprinkle with Parmesan and oregano. Bake 2 minutes or until Parmesan melts.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Cooking spray, 1 tablespoon cornmeal, 1 large yellow bell pepper, 1 cup vertically sliced red onion, and more.

Yes, Pizza With Escarole, Roasted Peppers, And Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!