Food & Cooking Recipes Appetizers Escarole Pizza Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 12, 2021 Print Rate It Share Share Tweet Pin Email Servings: 8 Escarole and Gruyere cheese, with a scattering of currants and raisins, make this a savory, satisfying pizza. Ingredients ¾ cup warm water (110 degrees) 1 package active dry yeast 2 cups all-purpose flour, plus more for rolling out dough 2 tablespoons extra-virgin olive oil ½ teaspoon salt 2 teaspoons yellow cornmeal or semolina 2 tablespoons currants 2 tablespoons golden raisins 1 small red onion, cut into thin wedges 1 head escarole, roughly chopped 1 tablespoon balsamic vinegar 1 cup coarsely grated Gruyere cheese Freshly grated nutmeg, for sprinkling 2 tablespoons finely grated Parmesan cheese 2 tablespoons sliced almonds Olive-oil cooking spray Directions Place warm water in a large bowl; sprinkle with yeast. Let yeast dissolve, about 2 minutes. Add flour, oil, and salt; combine. Turn out dough onto a clean work surface, and knead until smooth and elastic, about 4 minutes. Coat a large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Set bowl in a warm place; let dough rise until doubled in size, about 30 minutes. Place a pizza stone in oven; heat to 400 degrees. Dust a pizza peel or a baking sheet with 1 teaspoon cornmeal. On a lightly floured work surface, roll out one half of dough into a 12-inch circle. Transfer dough to peel, cover with plastic wrap, and let rest 15 minutes. Roll out second piece of dough; transfer to a baking sheet lined with parchment paper and dusted with remaining teaspoon cornmeal. Cover with plastic, and let dough rest 15 minutes. Place currants and raisins in a small bowl. Cover with 1/4 cup warm water; set aside. Coat a wide 6-quart saucepan with cooking spray; set over medium-high heat. When hot, add onion; cook until translucent, about 2 minutes. Add escarole and vinegar; cook until escarole has wilted, 2 to 3 minutes. Drain currants and raisins; add to escarole mixture. Remove pan from heat; set aside. Remove plastic from the dough on peel. Sprinkle half of Gruyere over the dough, leaving a 1-inch border. Sprinkle nutmeg over cheese, and cover with half of escarole mixture. Top with 1 tablespoon grated Parmesan and 1 tablespoon sliced almonds. Transfer pizza to stone in oven; cook until crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack to cool slightly. Slide remaining dough onto peel; repeat step 5. Cut each pizza into 4 wedges; serve. Cook's Notes If you don't own a pizza stone, place an inverted baking pan on the oven rack before heating the oven, and cook the pizzas on the hot pan. Rate it Print