Bacon-and-Escarole Pizza

Name: Bacon-and-Escarole Pizza
Prep time: 20 min
Total time: 30 min
Ingredients: All-purpose flour, for work surface; 1 pound pizza dough, thawed if frozen; 1/2 pound fresh mozzarella, thinly sliced; 1/2 white onion, thinly sliced; 6 slices bacon, cooked crisp and crumbled; Coarse salt and ground pepper; 3 cups torn escarole (from 1 head); Extra-virgin olive oil, for drizzling; Grated Parmesan, for serving

16 Ratings
3 Reviews

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

Everyday Food, May 2012

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Recipe Summary

prep:

20 mins

total:

30 mins

Servings:

Ingredients

All-purpose flour, for work surface
1 pound pizza dough, thawed if frozen
1/2 pound fresh mozzarella, thinly sliced
1/2 white onion, thinly sliced
6 slices bacon, cooked crisp and crumbled
Coarse salt and ground pepper
3 cups torn escarole (from 1 head)
Extra-virgin olive oil, for drizzling
Grated Parmesan, for serving

Directions

Step 1
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.

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Step 2
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

Martha Stewart Member

04/26/2013

Another hit in cooking class. Of course they loved the bacon.

Martha Stewart Member

01/22/2013

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.

Martha Stewart Member

08/29/2012

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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Bacon-and-Escarole Pizza

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Bacon-and-Escarole Pizza

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Bacon-and-Escarole Pizza

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Bacon-and-Escarole Pizza