No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Close
Under 30 Minutes

Bacon-and-Escarole Pizza

Escarole is a sturdy, pleasantly bitter green. You can use spinach, if you prefer.

  • Prep:
  • Total Time:
  • Servings: 4
Bacon-and-Escarole Pizza

Source: Everyday Food, May 2012

Ingredients

  • All-purpose flour, for work surface
  • 1 pound pizza dough, thawed if frozen
  • 1/2 pound fresh mozzarella, thinly sliced
  • 1/2 white onion, thinly sliced
  • 6 slices bacon, cooked crisp and crumbled
  • Coarse salt and ground pepper
  • 3 cups torn escarole (from 1 head)
  • Extra-virgin olive oil, for drizzling
  • Grated Parmesan, for serving

Directions

  1. Preheat oven to 500 degrees, with rack in upper third. On a floured work surface, roll out dough to a 17-inch-long rectangle. Transfer to a broiler-proof rimmed baking sheet and top with mozzarella, onion, and bacon; season with salt and pepper. Bake until dough is cooked through and edges are golden, 15 to 20 minutes.

  2. Heat broiler. Top pizza with escarole, drizzle with oil, and season with salt and pepper. Broil until escarole is wilted and slightly charred in spots, 2 to 3 minutes. Sprinkle with Parmesan and serve.

Cook's Note

Savvy Solution
Sprinkling cornmeal on your baking sheet will help prevent sticking and add crunch to the crust.

Reviews (4)

  • Rachael0722 26 Apr, 2013

    Another hit in cooking class. Of course they loved the bacon.

  • Happy_Birthday_Dr_Seuss 23 Jan, 2013

    Bacon-and-Escarole Pizza
    Russsell's Wednesday Dinner
    Nutritious and Delicious!

  • alyin2000 22 Jan, 2013

    I made this pizza last night and it was amazing! It had a unique flavor profile that was a welcome change from ordinary pizza. I was worried about the wilted greens on top for leftovers, but was surprised to discover that it tasted even better reheated the next day - must be something to do with the flavors melding overnight.

  • JessicaLoves2Bake 29 Aug, 2012

    This pizza was delicious! A great change from a typical red sauce pizza, and was nice and creamy from the mozzarella cheese. I used spinach instead of escarole because I had it on hand. The only thing I would change is seasoning the pizza again after putting the spinach or escarole on top and broiling the pizza. The bacon and parmesan cheese is already salty, so be careful of over seasoning.

Related Topics