Italian Escarole Pizza

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"A true Italian recipe that everyone will enjoy. You can use ready made pizza bread to make this quick...or use your own recipe for a hand tossed pizza, either way, you're sure to enjoy! The escarole does not need to be cooked ahead of cooks right on the pizza. Also, I think with this pizza, the less sauce the better."
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45 m servings 505 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 1550 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
  3. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.


  • Note
  • Add any additional pizza toppings you like.



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