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)
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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
- 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.
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