With just a touch of tomato sauce and some not-so-common toppings, this recipe for escarole pizza with white beans and caramelized onions is delightful! A little bitter, a little sweet, a lot of delicious!
Sometimes it's fun to shake up the same old, same old, especially when it comes to pizza! There are loads of meatless pizzas out there. Some tired-and-true, some a tad on the boring side. This pizza isn't really either of those things.
Escarole, with its curly leaves, light green color and slightly bitter taste, is part of the chicory-endive-radicchio family. Match up that taste with the sweet flavor of caramelized onions, and you've got yourself a great combo for pizza, not to mention the perfect Meatless Monday meal! Start at the base of this pizza with white bean spread for heartiness, a bit of tomato sauce for tradition's sake, a little cheese and the rest of the toppings, and you'll delight all at the dinner table!
Escarole pizza with white bean spread and caramelized onions
Recipe courtesy of Grab a Plate
- 1 (15 ounce) can white cannellini (Great Northern) beans, drained and rinsed
- 1 cup loosely packed escarole that has been washed, dried and torn into small pieces
- 1 pound fresh pizza dough (or prepackaged pizza crust)
- 1 large yellow onion, cut into thin strips and caramelized (this should take at least 20 minutes)
- 1 garlic clove, minced
- 3 tablespoons olive oil
- 1/4 cup marinara sauce
- 1/2 cup fresh grated Parmesan cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Flour for dusting your work surface
- For fresh dough, preheat the oven to 425 degrees F. If using prepackaged crust, follow the package directions.
- Dust your work surface with flour and roll out and shape the dough.
- In a food processor, add the beans, 2-1/2 tablespoons of olive oil, garlic, and salt and pepper. Puree until smooth and set aside.
- Add the shaped dough to a baking sheet and bake for about six minutes (or for prepackaged pizza crust, several minutes less than what the directions indicate).
- Remove the dough from the oven.
- Carefully spread the white bean puree over the pizza crust. Next add the marinara sauce. Sprinkle most of the Parmesan cheese over the tomato sauce, then add the caramelized onions.
- Top with the torn pieces of escarole. Drizzle the remaining one-half tablespoon of olive oil over the escarole, then sprinkle on the remaining cheese.
- Bake for about four minutes, or until the crust is golden. Keep an eye on the pizza as it finishes baking so it doesn't overcook.
This recipe is a great "something different" for a Meatless Monday pizza!
More Meatless Monday meals to try
Cold sesame-peanut noodle salad
Fried egg and grilled asparagus sandwich
Avocado, mozzarella and sun-dried tomato Panini