Food & Cooking Recipes Lunch Recipes Escarole, Provolone, and Cherry-Tomato 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 February 13, 2019 Print Rate It Share Share Tweet Pin Email Photo: Roland Bello Prep Time: 15 mins Total Time: 35 mins Yield: 1 9-by-13-inch pie Ingredients 1 small head escarole, torn into ½-inch pieces (about 3 cups) 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups) 1 tablespoon vinegar-packed capers, drained ¼ teaspoon red-pepper flakes 1 tablespoon extra-virgin olive oil ⅓ recipe Basic Pizza Dough, or ¾ pound store-bought dough 6 slices provolone 10 cherry tomatoes, halved Coarse salt Directions Preheat oven to 475 degrees. In a bowl, toss escarole with radicchio, capers, red-pepper flakes, and oil. 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. 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. Rate it Print