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Escarole, Provolone, and Cherry-Tomato Pizza

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-13-inch pie
Escarole, Provolone, and Cherry-Tomato Pizza

Photography: Roland Bello

Source: Martha Stewart Living


  • 1 small head escarole, torn into 1/2-inch pieces (about 3 cups)
  • 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups)
  • 1 tablespoon vinegar-packed capers, drained
  • 1/4 teaspoon red-pepper flakes
  • 1 tablespoon extra-virgin olive oil
  • 1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
  • 6 slices provolone
  • 10 cherry tomatoes, halved
  • Coarse salt


  1. Preheat oven to 475 degrees. In a bowl, toss escarole with radicchio, capers, red-pepper flakes, and oil.

  2. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange cheese slices side-by-side to cover dough, then top evenly with escarole mixture. Bake until cooked through and crust is golden on edges and bottom, about 22 minutes.

  3. Using a metal spatula, slide pie onto a cutting board. Scatter cherry tomatoes on top, squeezing each to release a bit of juice onto pie. Sprinkle with salt. Slice into 6 pieces and serve.

Reviews (1)

  • sazerac 29 Jul, 2014

    Loved this one. I made it with my own dough (the olive oil dough from Artisan Bread in 5) and it was fantastic. I was a little wary dumping all the greens on top before putting it in the oven, because it seems like too much, but it all cooks down just fine! Also love the contrast of the hot crust and wilted greens with the fresh tomatoes. Potentially more of an appetizer-style flatbread than a full pizza meal. You'd definitely need something else to keep it filling.

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