Ingredients for Pizza With Escarole Roasted Peppers And Olives
- 1 lb pizza dough (store-bought or homemade)
- Cooking spray
- 1 tablespoon cornmeal
- Yellow Bell Pepper
- Red Onion
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 5 oz escarole, roughly chopped
- Sherry Wine Vinegar
- 4 oz Fontina cheese, shredded
- Kalamata Olives
- Fresh Parmesan Cheese
- Fresh Oregano
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How to Make Pizza With Escarole Roasted Peppers And Olives
- Preheat broiler.
- Place bell pepper halves, skin-side up, on a foil-lined baking sheet. Broil for 15 minutes, or until blackened. Place in a zip-top bag, seal, and let stand for 15 minutes. Peel and cut into strips.
- Roll out pizza dough to 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 to form a rim.
- Reduce oven temperature to 500°F (260°C).
- Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for 3 minutes, or until tender.
- Stir in minced garlic and cook for 1 minute.
- Add chopped escarole and sauté for 2 minutes, or until wilted. Remove from heat and stir in 1 tablespoon of balsamic vinegar.
- Spread escarole mixture evenly over the pizza crust.
- Top with shredded Fontina cheese, roasted pepper strips, and halved Kalamata olives.
- Bake for 14 minutes, or until the crust is golden brown.
- Remove from oven, sprinkle with Parmesan cheese and oregano.
- Bake for 2 minutes, or until Parmesan melts. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
8g
Fat
17g
Carbs
4g
