Pizza with Escarole, Roasted Peppers, and Olives

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

Yield: 6 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 30%
  • Fat: 8.3g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.7g
  • Protein: 10g
  • Carbohydrate: 33.3g
  • Fiber: 2.6g
  • Cholesterol: 14mg
  • Iron: 2.3mg
  • Sodium: 533mg
  • Calcium: 135mg


  • 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


  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.
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