Pizza With Escarole, Roasted Peppers and Olives

Ingredients

• 1 pizza dough
• cooking spray
• 1 tablespoon cornmeal
• 1 large yellow bell pepper
• 1 cup vertically sliced red onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced garlic (about 3 cloves)
• 4 cups chopped escarole
• 1 tablespoon sherry wine vinegar
• 1/2 cup shredded Fontina cheese
• 6 chopped pitted kalamata olives
• 3 tablespoons about 1 ounce grated fresh parmesan cheese
• 1 teaspoon finely chopped fresh oregano

Directions

1. 1

   Roll the prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.

2. 2

   Preheat broiler.

3. 3

   Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened.

4. 4

   Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 500°.

5. 5

   Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Stir in garlic; cook 1 minute.

6. 6

   Add escarole; sauté 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar.

7. 7

   Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500° for 14 minutes or until crust is golden.

8. 8

   Remove pizza from oven, and sprinkle with Parmesan and oregano. Bake 2 minutes or until Parmesan melts.