- 3 LBS ESCAROLE, THINLY SLICED
- 1 LB PIZZA DOUGH (ROOM TEMPERATURE)
- 6 TABLESPOONS OLIVE OIL
- 5 GARLIC CLOVES FINELY CHOPPED
- 10 OZ CHILLED ITALIAN FONTANA, COARSELY GRATED
Put oven rack in lowest position & preheat oven at 500. Lightly oil cake pan
(Spring pan). Cook escarole in a pot of boiling salted water. uncovered until tender, 5 to 10 minutes. Drain in colander, immerse colander in large bowl of ice water to stop cooking. Drain again and press gently to remove excess water. Transfer escarole to a large kitchen towel, and then gather corners & twist tightly to wring out as much liquid as possible.
Cut off one third of dough; cover remaining dough with plastic wrap. And pat into cake pain, covering bottom. Brush with 1 tablespoon of oil and prick all over with a fork. Bake until golden, 8-10 minutes.
Meanwhile, heat ¼ cup oil in skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until golden, about 30 seconds. Add escarole, ¼ teaspoon each of salt & pepper and sauté, stirring, until escarole is coated with oil, about 4 minutes. Transfer to large shallow bowl and cool slightly. Stir in cheese.
Spread escarole filling over crust in pan leaving a ¼ inch border around edge. Cover filling with remaining pizza dough, tucking edges under bottom crust to form a flat top & completely enclose filling. Brush top with oil and bake until golden brown, 15-20 minutes.
Cool about 15 minutes before serving.