Italian Escarole Pizza Recipe

Pizza dough: The base of your pizza, providing the structure and texture.

Olive oil: Adds richness and helps to cook the escarole and garlic.

Garlic: Provides a pungent, aromatic flavor that complements the escarole.

Escarole: A leafy green vegetable with a slightly bitter taste, adding a unique flavor to the pizza.

Mozzarella cheese: Melts beautifully, creating a gooey, cheesy topping.

Salt: Enhances the flavors of the other ingredients.

Black pepper: Adds a hint of spice and depth to the overall flavor.

When working with pizza dough, make sure to let it rest at room temperature for at least 30 minutes before rolling it out. This allows the gluten to relax, making it easier to stretch and shape without tearing. Additionally, when spreading the escarole mixture over the dough, ensure it's evenly distributed to avoid any soggy spots. For an extra layer of flavor, consider adding a sprinkle of red pepper flakes or a drizzle of balsamic glaze before serving.

• pizza dough - Substitute with whole wheat pizza dough: Whole wheat pizza dough provides a healthier alternative with more fiber and nutrients.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and flavor profile, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, robust flavor of minced garlic.

• escarole - Substitute with spinach: Spinach has a similar texture and slightly bitter taste, making it a good alternative to escarole.

• shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone has a similar meltability and mild flavor, making it a suitable substitute.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, making it a good alternative.

• Allow the pizza to cool completely at room temperature before storing. This prevents condensation from forming, which can make the crust soggy.
• Wrap individual slices tightly in plastic wrap or aluminum foil. This helps to maintain freshness and prevents the slices from sticking together.
• Place the wrapped slices in an airtight container or a resealable freezer bag. If using a freezer bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of storage time. Italian escarole pizza can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the wrapped slices in the freezer. The pizza can be frozen for up to 2 months without significant loss of quality.
• When ready to enjoy, reheat refrigerated slices in a preheated oven at 375°F (190°C) for about 10 minutes, or until the crust is crispy and the cheese is melted.
• For frozen slices, thaw them in the refrigerator overnight before reheating. Alternatively, reheat directly from frozen by baking at 375°F (190°C) for 15-20 minutes.
• Avoid reheating in the microwave if possible, as this can make the crust chewy instead of crispy. If using a microwave, place a cup of water inside to help maintain moisture.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover Italian Escarole Pizza on a baking sheet.
  3. Cover the pizza loosely with aluminum foil to prevent the cheese from over-browning.
  4. Bake for 10-15 minutes, or until the crust is crispy and the cheese is melted and bubbly.
  5. Remove from the oven and let it cool for a minute before serving.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place a slice of Italian Escarole Pizza in the skillet.
  3. Cover the skillet with a lid to help melt the cheese.
  4. Heat for 5-7 minutes, or until the crust is crispy and the cheese is melted.
  5. Remove from the skillet and enjoy immediately.

• Microwave Method:

  1. Place a slice of Italian Escarole Pizza on a microwave-safe plate.
  2. Place a microwave-safe cup of water next to the plate to keep the crust from getting too chewy.
  3. Microwave on high for 1-2 minutes, or until the cheese is melted and the pizza is heated through.
  4. Let it sit for a minute before eating to avoid burning your mouth.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Italian Escarole Pizza slices in the air fryer basket, making sure they do not overlap.
  3. Air fry for 3-5 minutes, or until the crust is crispy and the cheese is melted.
  4. Carefully remove the slices and let them cool slightly before serving.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the Italian Escarole Pizza on the toaster oven tray.
  3. Bake for 8-10 minutes, or until the crust is crispy and the cheese is bubbly.
  4. Remove from the toaster oven and let it cool for a minute before enjoying.

• Oven: Used to bake the pizza at a high temperature to ensure a crispy crust and melted cheese.

• Rolling pin: Helps to roll out the pizza dough to your desired thickness.

• Floured surface: Provides a non-stick area to roll out the pizza dough.

• Baking sheet: Holds the pizza dough and toppings while baking in the oven.

• Pastry brush: Used to brush olive oil onto the pizza dough for added flavor and crispiness.

• Mixing bowl: Used to toss the escarole with olive oil, garlic, salt, and pepper.

• Knife: Essential for chopping the escarole and mincing the garlic.

• Cutting board: Provides a stable surface for chopping the escarole and mincing the garlic.

• Measuring spoons: Ensures accurate measurement of olive oil, salt, and pepper.

• Cheese grater: Used to shred the mozzarella cheese if it is not pre-shredded.

• Pizza cutter: Used to slice the pizza into serving pieces after baking.

Preheat the oven early: Start preheating your oven while you prepare the pizza dough and escarole mixture to save time.

Use pre-chopped escarole: Purchase pre-chopped escarole from the store to cut down on prep time.

Ready-made dough: Opt for store-bought pizza dough to skip the dough-making process.

Garlic press: Use a garlic press to quickly mince the garlic.

Pre-shredded cheese: Buy pre-shredded mozzarella cheese to avoid the extra step of shredding.

Assemble on parchment: Assemble your pizza on parchment paper for easy transfer to the baking sheet.