Pizza with Escarole, Roasted Peppers, and Olives

The escarole's bitter bite and the olives' salty tang suit grown-up palates.


6 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 30 %
Fat 8.3 g
Satfat 3.1 g
Monofat 4 g
Polyfat 0.7 g
Protein 10 g
Carbohydrate 33.3 g
Fiber 2.6 g
Cholesterol 14 mg
Iron 2.3 mg
Sodium 533 mg
Calcium 135 mg


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


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.

Preheat broiler.

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 500°.

Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Stir in garlic; cook 1 minute. Add escarole; sauté 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar.

Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500° 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.

Chef Annie Somerville,

Cooking Light

January 2004
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