Escarole Pizza


Escarole and Gruyere cheese, with a scattering of currants and raisins, make this a savory, satisfying pizza.


  • 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


  1. Place warm water in a large bowl; sprinkle with yeast. Let yeast dissolve, about 2 minutes. Add flour, oil, and salt; combine.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

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