Back to Bacon-and-Escarole Pizza All Reviews for Bacon-and-Escarole Pizza - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 bacon-escarole-pizza-2-med108372.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes Savvy Solution Sprinkling cornmeal on your baking sheet will help prevent sticking and add crunch to the crust.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4 bacon-escarole-pizza-2-med108372.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 4
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 4
4
bacon-escarole-pizza-2-med108372.jpg
bacon-escarole-pizza-2-med108372.jpg
Ingredients
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
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.
Cook’s Notes
Savvy Solution Sprinkling cornmeal on your baking sheet will help prevent sticking and add crunch to the crust.
Reviews (3)
Add Rating & Review 16 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
Reviews (3)
Add Rating & Review 16 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
16 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
16 Ratings 5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
5 star values: 7 4 star values: 3 3 star values: 5 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 04/26/2013 Another hit in cooking class. Of course they loved the bacon. Martha Stewart Member Rating: Unrated 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 Rating: 5 stars 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.Martha Stewart Member
Rating: Unrated 04/26/2013
Another hit in cooking class. Of course they loved the bacon.
Rating: Unrated
Rating: Unrated 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.
Rating: 5 stars 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.
Rating: 5 stars
All Reviews for Bacon-and-Escarole Pizza
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Bacon-and-Escarole Pizza
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
