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

Source: Everyday Food, May 2012
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • Rachael0722
    26 APR, 2013
    Another hit in cooking class. Of course they loved the bacon.
  • alyin2000
    22 JAN, 2013
    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.
  • JessicaLoves2Bake
    29 AUG, 2012
    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.

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