Pizza with Escarole, Fontina, and Walnuts - 24g Carbs,10g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories:
Pizza dough -- prepared or homemade
4 walnuts -- cracked and coarsely chopped walnut oil
2 tablespoons olive oil
1 small red onion -- diced
3 garlic cloves -- finely chopped
1 small escarole head -- about 8 to 10 ounces, washed and cut into 1-inch pieces
salt
pepper
balsamic vinegar -- or red wine vinegar, to taste
1 pinch chili flakes -- or 2 pinches, to taste
4 ounces Fontina cheese -- to 5 oz.
Prepare the pizza dough and set it in a warm place to rise.Preheat the oven to 350F.
Toss the walnuts with a little walnut oil and roast them in the oven for about 5 to 6 minutes, until they are fragrant. Heat 1 1/2 Tablespoons of the olive oil in a large skillet, and saute the onion for 3 to 4 minutes, until it begins to soften. Stir in the garlic,add the escarole, salt lightly, and cover. Let the escarole cook down for about 3 to 4 minutes. Adjust the salt and season to taste with the freshly ground black pepper, vinegar, and chili flakes.Preheat the oven to 500F and if using a pizza stone, warm it for 20minutes.Shape the dough, place it on a well-floured peel or on a pizza pan, and brush it with olive oil. Distribute all but a couple of tablespoons of the Fontina cheese over the dough. Cover with the escarole, the walnuts, and then the rest of the cheese.Slide the pizza onto the stone or bake it on its pan in the upper third of the oven for about 8 to 12 minutes, or until the edges
are nicely browned.
Makes One Ten-Inch Pizza
Author Note: Sauteed with onions, garlic, and chili, the cooked escarole is delicious on this pizza. It is especially well suited for the cooler months when escarole is in season. This preparation of escarole would also make a tasty side dish.
Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 ten-inch pizza"
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Per Serving (excluding unknown items): 970 Calories; 87g Fat (75.0%calories from fat); 41g Protein; 24g Carbohydrate; 10g Dietary Fiber; 33mgCholesterol; 255mg Sodium
Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 11/2 Vegetable; 14 1/2 Fat
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