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Pizza with Escarole, Roasted Peppers, and Olives

Yield 6 servings (serving size: 1 slice)
The escarole's bitter bite and the olives' salty tang suit grown-up palates.


  • 1 Pizza Dough
  • 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

Nutrition 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

How to Make It

  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 500°.

  4. 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.

  5. 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.