Escarole, Provolone, and Cherry-Tomato Pizza

Name: Escarole, Provolone, and Cherry-Tomato Pizza
Prep time: 15 min
Total time: 35 min
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; 0.25 teaspoon red-pepper flakes; 1 tablespoon extra-virgin olive oil; 0.333 recipe Basic Pizza Dough , or ¾ pound store-bought dough; 6 slices provolone; 10 cherry tomatoes, halved; Coarse salt

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By

Martha Stewart Test Kitchen

Updated on February 13, 2019

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.