Escarole-Stuffed Pizza Recipe

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Escarole-Stuffed Pizza
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Ingredients
5
Count
Nutrition
697
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Put oven rack in lowest position and preheat oven to 500°F. Lightly oil cake pan.
  2. Cook escarole in a 6- to 8-quart pot of boiling salted water, uncovered, until tender, 5 to 10 minutes. Drain in a colander, then immerse colander in a large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, then gather corners and twist tightly to wring out as much liquid as possible.
  3. Cut off one third of dough (keep remaining dough covered with plastic wrap) and pat into cake pan, covering bottom. Brush with 1 tablespoon oil and prick all over with a fork. Bake until golden, 8 to 10 minutes. Let crust stand in pan on a rack.
  4. Meanwhile, heat 1/4 cup oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds. Add escarole, 1/4 teaspoon salt, and 1/4 teaspoon pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes. Transfer to a large shallow bowl to cool slightly, about 15 minutes, then stir in cheese.
  5. Spread escarole filling over crust in pan, leaving a 1/4-inch border around edge. Roll out remaining dough into a 10-inch round (on a lightly floured board if it sticks). Transfer to pan, covering filling and tucking edge under bottom crust to form a flat top and completely enclose filling (stretch dough if necessary). Press edges to seal. Brush top with remaining tablespoon oil and bake until golden brown, 15 to 20 minutes.
  6. Run a sharp thin knife around edge of pan. Invert a rack over pan and, wearing oven mitts and holding pan and rack firmly together, flip pizza onto rack. Turn pizza right side up and cool 15 minutes before serving. Slide pizza onto a cutting board and cut into wedges.
  7. Cooks' notes: ·If you can't find Italian Fontina, substitute supermarket mozzarella (not fresh). ·Escarole can be washed, dried, and cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 697.08 Kcal (2919 kJ)
Calories from fat 427.89 Kcal
% Daily Value*
Total Fat 47.54g 73%
Cholesterol 85.62mg 29%
Sodium 2354.43mg 98%
Potassium 424.33mg 9%
Total Carbs 43.47g 14%
Sugars 2.59g 10%
Dietary Fiber 1.21g 5%
Protein 27.72g 55%
Vitamin C 9.1mg 15%
Iron 1.2mg 7%
Calcium 440.8mg 44%
Amount Per 100 g
Calories 126.94 Kcal (531 kJ)
Calories from fat 77.92 Kcal
% Daily Value*
Total Fat 8.66g 73%
Cholesterol 15.59mg 29%
Sodium 428.76mg 98%
Potassium 77.27mg 9%
Total Carbs 7.92g 14%
Sugars 0.47g 10%
Dietary Fiber 0.22g 5%
Protein 5.05g 55%
Vitamin C 1.7mg 15%
Iron 0.2mg 7%
Calcium 80.3mg 44%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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