Tuscan Grilled Pizza With Escarole Recipes

TUSCAN GRILLED PIZZA WITH ESCAROLE

Steps:

• Prepare a hot fire (475° to 500°F) in a wood-fired grill.
• Combine the garlic and 2 tablespoons of the olive oil in a small bowl and let stand for 30 minutes. Combine the mozzarella and fontina in a bowl.
• Heat a large skillet on the grill, add the pine nuts, and toast, stirring occasionally, until golden, 1 to 2 minutes. Remove from the pan and set aside.
• Heat the remaining 2 tablespoons olive oil in the same pan over medium heat. Add the escarole and cook, stirring occasionally until it wilts, 1 to 2 minutes. Add the vinegar and red pepper flakes. Season to taste with salt and pepper. Set aside
• Divide the dough into 2 round pieces and form each into a ball. Do not work the dough too much. Roll one ball into a 10- to 11-inch round. Transfer to a lightly oiled baking sheet and brush the top of the dough with olive oil. Repeat with the second ball of dough.
• Take the dough and all of the toppings to the grill. Place one pizza round, oiled side down, on the grill. Cover the grill and cook for 5 minutes. Turn the pizza over and brush the marked side to within 1/2 inch of the edge with the garlic-infused oil. Move the pizza off direct heat. Sprinkle half of the combined cheeses on top of the oil. Top with half of the escarole, pine nuts, and olives, spreading evenly. Close the lid and bake until golden and crisp, about 7 minutes. Repeat with the remaining ingredients to make a second pizza.
• In a bowl, combine the yeast, 1/4 cup of the warm water, and 1/4 cup of the flour in a small bowl. Let stand for 30 minutes. Add the remaining 1 3/4 cups flour, 1/2 cup plus 2 tablespoons warm water, the olive oil, and salt. Mix the dough thoroughly. Turn out onto a floured board and knead until smooth, elastic and a bit tacky to the touch, 7 to 8 minutes. Place in an oiled bowl and turn to cover with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Or, let the dough rise in the refrigerator overnight. The next day, bring the dough to room temperature.

ITALIAN ESCAROLE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
• Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

PIZZA ESCAROLE (ESCAROLE PIE - ITALIAN)

Steps:

• Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
• Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
• Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
• Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
• Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
• Brush melted butter on top crust when removed from oven.

ESCAROLE PIZZA

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the anchovies and cook, stirring, until they dissolve into a paste, 30 to 60 seconds. Stir in the olives, capers and red pepper flakes and cook, stirring, until the flavors are well combined, 2 to 3 minutes.
• Reduce the heat to medium and add the escarole to the pan, little by little as the leaves will quickly wilt and make room for more. Cook over medium heat, stirring often, until tender, 5 to 8 minutes.
• To prepare the pizza, by lightly brushing the entire pie with olive oil. Leaving a ½-inch border of dough around the edge of the pie, spread a thin layer of the escarole and grated Parmesan cheese over the dough and bake.

GRILLED ESCAROLE

Steps:

• Get your grill going. If you're using charcoal, you're looking for a not-too-hot fire (I like to think of the coals as being "soft," which is to say they should be halfway through burning). If you're using a gas grill, set the heat to medium. If you're using a grill pan indoors, set it over medium-low heat.
• Shake the escarole dry. Cut it lengthwise straight through the core into 4 wedges. Drizzle each wedge with plenty of olive oil, about 1 1/2 tablespoons per wedge, and season aggressively with salt. Grill the wedges, turning only once, until wilted and charred in spots, about 10 minutes altogether.
• Transfer the escarole to a serving platter, give it a healthy drizzle of olive oil, and scatter the olives over the top. Serve immediately.