Escarole-Stuffed Pizza

Escarole-Stuffed Pizza
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  • 10 oz chilled Italian Fontina, coarsely grated (2 cups)
  • 1 lb pizza dough at room temperature
  • 6 tablespoons olive oil
  • 5 garlic cloves, finely chopped
  • Special equipment: a 9-inch round metal cake pan (2 inches deep)

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...

View full recipe at SpringPad


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