Italian Escarole Pizza

Italian Escarole Mini Pizzas is a modern twist on a classic pie favorite.

Pizza Dough:
4 cups of all purpose Italian flour
                                  Healthy substitutes: almond flour, rice flour, wheat or gluten free flour
2 cups warm water
2 tsp. sea salt
1 packet dry active yeast
1 tsp. Olive oil

Mix dough in bowl with mixer and roll into little balls 4 inches. You will make mini pizzas with these balls. Cover dough with plastic and let rise 1 hour and half.


Prepared Escarole Topping.
Escarole  6 heads fresh
4 garlic gloves
1/4 cup Olive Oil
2 tsp. sea salt
1 tbsp. crushed red pepper

Optional to add variety:
1/2 cup black Olives
1/2 Sun Dried Tomatoes  1/4 onions
Fresh mozzarella cheese
Prosciutto or 1 cup white beans

You can make it  with or without Sauce:
Fresh roman tomatoes
Canned tomato sauce
Fresh basil, sea salt/pepper

Boil escarole until tender in water. Remove from heat and drain.  Add cold olive oil, chopped garlic and salt to taste.

On pie baking dish add escarole topping to mini pizza dough and place in oven. Pre-heat oven 400 degrees. Oven temperature 350 for fifteen minutes.

Your mini pizzas will be delicious with a healthy twist to a classic favorite.