Pizza With Escarole Roasted Peppers And Olives

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Cooking light. Jan 04

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Steps

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Roll the prepared pizza dough into a 12-inch circle on a floured surface.

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Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal.

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Crimp edges of dough with fingers to form a rim.

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Preheat broiler.

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Cut bell pepper in half lengthwise.

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Discard seeds and membranes.

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Place halves , skin sides up , on a foil-lined baking sheet.

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Flatten with hand.

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Broil 15 minutes or until blackened.

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Place in a zip-top plastic bag.

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Seal.

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Let stand 15 minutes.

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Peel and cut into strips.

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Reduce oven temperature to 500.

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Heat a large skillet lightly coated with cooking spray over medium-high heat.

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Add onion , salt , and black pepper.

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Saut 3 minutes or until tender.

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Stir in garlic.

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Cook 1 minute.

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Add escarole.

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Saut 2 minutes or until escarole wilts.

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Remove from heat , and stir in vinegar.

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Spread escarole mixture evenly over the pizza crust.

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Top with fontina cheese , roasted pepper , and olives.

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Bake at 500 for 14 minutes or until.

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Ingredients

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pizza dough, cooking spray, cornmeal, yellow bell pepper, red onion, salt, black pepper, garlic, escarole, sherry wine vinegar, fontina cheese, kalamata olives, fresh parmesan cheese, fresh oregano