Pizza with Escarole Roasted Peppers and Olives
Transform your pizza night with this irresistible Pizza with Escarole, Roasted Peppers, and Olives, a vibrant twist on traditional pie that's bursting with Mediterranean-inspired flavors. Featuring a delectably crisp crust brushed with olive oil, this recipe layers sautéed escarole, sweet roasted red peppers, and briny Kalamata olives for a bold, savory bite. Topped with melty mozzarella, a sprinkle of Parmesan, and just the right hint of crushed red pepper flakes for optional spice, this pizza is as satisfying as it is stunning. Perfect for weeknight dinners or casual entertaining, it’s ready in just 40 minutes, making it a flavorful, veggie-packed option that's both quick and unforgettable. Whether you’re looking for a unique pizza recipe or a vegetarian delight, this dish checks every box!
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Recipe Information
Ingredients
- 1 ball (about 12 ounces) Pizza dough
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 4 cups Escarole, roughly chopped
- 1 cup Roasted red peppers, sliced
- 1 cup Kalamata olives, pitted and halved
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Lightly flour a clean surface and roll out the pizza dough into a 12-inch circle. Transfer the dough to a sheet of parchment paper for easy handling.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the escarole to the skillet, season with salt and black pepper, and sauté until wilted, about 3–4 minutes. Remove from heat and set aside.
Brush the rolled-out pizza dough with the remaining 1 tablespoon of olive oil.
Evenly spread the sautéed escarole across the dough, leaving a 1-inch border for the crust.
Top the escarole with the roasted red peppers, Kalamata olives, and shredded mozzarella cheese.
Sprinkle grated Parmesan cheese and crushed red pepper flakes (if using) on top for extra flavor.
Carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet.
Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove the pizza from the oven and let it cool for 2–3 minutes before slicing and serving.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 7015 mg | 305% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 11.9 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1422 mg | 109% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
