Ok, I admit it. I’m hooked on Martha Stewart. I can’t help myself – her recipes refuse to disappoint me. Take this escarole pizza I made today. On second thought, don’t take it. We ate the whole thing already. Boy was that good. I used my new pizza stone, and it made the crust perfect. I highly recommend investing in one – it makes all the difference. The original recipe called for gruyere cheese, which, as we all know, is dairy and not a good choice for me. So instead I used soy mozzarella, and it came out fabulous. Enjoy!
Escarole pizza (another Martha Stewart adaptation)
yellow cornmeal for dusting
2 tablespoons currants
2 tablespoons golden raisins
1 tablespoon olive oil
1 small red onion, thinly sliced
1 head escarole, roughly chopped
1 tablespoon balsamic vinegar
1 cup coarsely grated soy mozzarella
sprinkling of nutmeg
2 tablespoons grated soy parmesan
2 tablespoons sliced almonds
Place a pizza stone (if using) in the oven on the lowest shelf, and preheat the oven to 400 degrees F. Dust a baking sheet or wooden peel with cornmeal; set aside. On a lightly floured surface, roll out the dought into a 12″ circle. Transfer the dough to the baking sheet or peel; cover with plastic wrap.
Place the currants and raisins in a small bowl, and cover with 1/4 cup warm water; set aside. Heat the oil in a large skillet. Add the onion and cook until softened. Add the escarole and vinegar, and cook until the escarole has wilted. Drain the currants and raisins, and add to the escarole mixture. Remove from the heat.
Remove the plastic wrap from the dough, and sprinkle the soy mozzarella over the dough, leaving a 1″ border. Sprinkle nutmeg over the cheese, and cover with the escarole mixture. Top with the soy parmesan and the almonds.
Transfer the pizza to the stone in the oven, or onto a rack if using a baking sheet. Cook until the crust is golden and crisp, about 15 to 20 minutes. Makes a twelve inch pizza.