Escarole and Bean Pizza is our family’s go-to order at some pizza places, but not everyone carries the combination. Here is my recipe for an easy Escarole and Bean pizza everyone loves!
Pizza is one of my most favorite foods – ever. Living in the South for 12 years where pizza is not even comparable to Connecticut was very sad for my taste buds. However while I was away, I learned how to make my own delicious pizza.
Escarole and Bean Pizza is not your average pizza order.
Growing up in a half Italian family, escarole and beans was a side dish or appetizer we enjoyed with dinner. The creamy concoction pairs well with crusty bread and even better on top of a pizza.
If you’ve never had escarole, its a bitter leafy green that tastes best when cooked until soft with olive oil and garlic. I use it often in my cooking: Escarole Bean and Potato Soup and Ravioli with Chicken Sausage and Escarole.
Our family loves to have pizza night where we all make our own custom pizzas. This Escarole and Cannellini Bean Pizza is a household favorite we all share though!
Escarole and Bean Pizza
- pizza stone
- 1 head escarole
- 2 cans cannellini beans rinse well and drain
- 1 clove garlic minced
- olive oil
- 8 oz shredded mozzarella cheese
- grated parmesan cheese
- salt and pepper
- red pepper flakes optional
- pizza dough store bought, room temp
- corn meal
- 1. Allow your pizza dough to rise in a bowl covered with a dish towel for at least 6 hours.
- 2. Preheat the oven to 450 degrees. Cut the white ends off of the escarole and cut into small bite sized pieces. Rinse leaves thoroughly – escarole can hide dirt deep within the leaves like a leek.
- 3. Warm 2 tablespoons olive oil in a sauté pan. Add garlic and cook for 1 minute.
- 4. Add escarole to garlic and olive oil. Cook over medium-low heat until leaves are wilted.
- 5. Add cannellini beans to the escarole and drizzle with olive oil. Season with salt and pepper. Cook for 5 minutes, stirring frequently.
- 6. Once beans have begun to soften, use the back of a large spoon or potato masher to crush some of the beans. You'll be creating a creamy mixture of beans and escarole – if it seems too dry, add more olive oil.
- 7. Place the pizza dough on a floured surface. We do NOT use a rolling pin, and instead use our hands to gently pull and stretch the dough into the shape of the pizza stone.
- 8. Sprinkle cornmeal on the pizza stone and place the dough. You may continue to gently pull the dough to the edges to create a crust.
- 9. Lightly brush the dough with olive oil to the edges. If you want a crispy pizza, bake the dough for 5-10 minutes before topping with escarole and beans.If you like a softer pizza, add the escarole and bean topping.
- 10. Bake in the oven for 20 minutes. Pull the pizza out and add the shredded mozzarella. Bake for 5-8 minutes or until cheese is melted.
- 11. Optional: Top with grated parmesan, red pepper flakes, or extra drizzle of olive oil if too dry.
Auntie M says
Caitlin, this looks really good. As someone who lived in Japan and ate pizza with pineapple, corn, etc. YEARS before it was every served in the US, I am not afraid to try any type of pizza at least once! LOL
I think I could make this despite the fact there are more than 3 ingredients. Thanks for sharing. I already checked my local store on bean availability.