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Escarole, Provolone, and Cherry-Tomato Pizza

  • Prep:
  • Total Time:
  • Yield: Makes one 9-by-13-inch pie

Photography: Roland Bello


  • 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.

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