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Pizza with Escarole and Pine Nuts

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  25 Minutes
Total Time:  2 Hours
  Makes one 9-inch pizza
This traditional pairing of tender escarole with anchovies, pine nuts and bread crumbs is found on the tables of the more rustic pizzerias of Italy and in their more sophisticated Italian counterparts in America and elsewhere.
RECIPE INGREDIENTS
1/2 cup water
2 tablespoons extra-virgin olive oil, plus olive oil for drizzling
1/2 head escarole, tough outer leaves and core removed, coarsely chopped
1 clove garlic, minced
1/2 recipe Neapolitan pizza dough, completed through the second rising
all-purpose flour for dusting
1/4 lb fontina cheese, sliced
2 anchovy fillets, rinsed, patted dry and chopped
1 tablespoon pine nuts
Freshly ground pepper
1 tablespoon toasted fine dried bread crumbs
Other necessary recipes:
Neapolitan Pizza Dough
Pizza with Escarole and Pine Nuts Recipe at Cooking.com
DIRECTIONS
In a large sauté pan over medium-low heat, combine the water and the 2 tablespoons olive oil. Bring the liquid to a simmer and add the escarole and garlic. Cover and simmer until the escarole is tender, about 7 minutes. Transfer it to a colander to drain. When cool enough to handle, squeeze between the palms of your hands to remove as much liquid as possible.


Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.


Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch (6 mm) thick and 9 inches in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.


Arrange the escarole over the dough. Top evenly with the Fontina, then scatter on the anchovies and pine nuts. Season to taste with pepper. Finish with a drizzle of olive oil.


Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot pizza stone or tiles.


Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Scatter the bread crumbs evenly over the top and serve at once.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes one 9-inch pizza
Calories: 330
Fat. Total: 20g
Fiber: 3g
Carbohydrates, Total: 25g
Sodium: 548mg
% Cal. from Fat: 55%
Cholesterol: 35mg
Protein: 12g
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