Recipes and Cooking Green Pizza Flavors of the traditional Italian escarole-stuffed pie known as pizza di scarola inspired this weeknight sheet-pan pizza recipe. For carnivores, top it with diced salami or thinly sliced prosciutto before baking. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Published on January 1, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 3 teaspoon olive oil 1 pound purchased fresh pizza dough, at room temperature 2 anchovy filets 1 head escarole, washed, cored, and chopped 2 garlic cloves, minced 2 cup chopped broccoli florets ½ cup shredded mozzarella cheese (2 ounces) ⅓ cup crumbled feta cheese ½ cup cherry tomatoes, halved ¼ cup pitted olives, halved or coarsely chopped lemon wedges (optional) Directions Preheat oven to 400°F. Grease a rimmed baking sheet with 2 tsp. olive oil. Using fingertips, stretch pizza dough into an oval as large as the pan, allowing dough to rest as necessary. Add 1 tsp. olive oil to a skillet over medium; add anchovies, stirring to break into small pieces. Add escarole and garlic; cook 2 minutes or until escarole is wilted. Spread mixture evenly over dough; top with broccoli, mozzarella, feta, tomatoes, and olives. Bake 20 to 25 minutes or until mozzarella is melted and bubbling, and crust edges are crisp and golden brown. If you like, top pizza with lemon zest, crushed red pepper, and/or a drizzle of olive oil. Serve with lemon wedges. Serves 4. Tips If desired, top with browned and crisped diced salami or thinly sliced proscuitto before baking. Rate it Print Nutrition Facts (per serving) 446 Calories 14g Fat 58g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 446 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 935mg 41% Total Carbohydrate 58g 21% Total Sugars 2g Protein 18g Vitamin C 49.1mg 246% Calcium 248mg 19% Iron 1.8mg 10% Potassium 459mg 10% Folate, total 143.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.