Name: Escarole-Stuffed Pizza
Cook time: 1 hr
Total time: 2 hr
Yield: Makes 4 (main course) servings
Ingredients: 3 lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced (20 cups loosely packed); 1 lb pizza dough at room temperature; 6 tablespoons olive oil; 5 garlic cloves, finely chopped; 10 oz chilled Italian Fontina, coarsely grated (2 cups); a 9-inch round metal cake pan (2 inches deep)

Escarole-Stuffed PizzaRomulo Yanes

Tender, faintly bitter escarole gives a unique, delicious earthiness to this double-crust pizza, which stands apart from its traditional saucy brethren.

Cooks' notes:

·If you can't find Italian Fontina, substitute supermarket mozzarella (not fresh).
·Escarole can be washed, dried, and cut 1 day ahead and chilled in sealed plastic bags lined with dampened paper towels.

Recipe notes

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Recipe notes

Escarole Can Do Anything Lettuce Can—If You Can Find It