Pizza With Escarole, Roasted Peppers And Olives

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine vinegar
• 1/2 cup shredded fontina cheese
• 6 chopped pitted kalamata olives
• 3 tablespoons about 1 ounce grated fresh parmesan cheese
• 1 teaspoon finely chopped fresh oregano

Recipe

• 1 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.
• 2 preheat broiler.
• 3 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.
• 4 place in a zip-top plastic bag; seal. let stand 15 minutes. peel and cut into strips. reduce oven temperature to 500°.
• 5 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.
• 6 add escarole; sauté 2 minutes or until escarole wilts. remove from heat, and stir in vinegar.
• 7 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.
• 8 remove pizza from oven, and sprinkle with parmesan and oregano. bake 2 minutes or until parmesan melts.