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


Read the full recipe after the video.

Recipe Summary

20 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 Notes

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

Reviews (3)

16 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
Another hit in cooking class. Of course they loved the bacon.
Rating: Unrated
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.
Rating: 5 stars
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.