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.

overhead view of pizza with vegetables on white plate cut into squares
Photo: Carson Downing
Total Time:
35 mins


  • 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)

  • cup crumbled feta cheese

  • ½ cup cherry tomatoes, halved

  • ¼ cup pitted olives, halved or coarsely chopped

  • lemon wedges (optional)


  1. 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.

  2. 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.

  3. 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.

  4. If you like, top pizza with lemon zest, crushed red pepper, and/or a drizzle of olive oil. Serve with lemon wedges. Serves 4.


If desired, top with browned and crisped diced salami or thinly sliced proscuitto before baking.

Nutrition Facts (per serving)

446 Calories
14g Fat
58g Carbs
18g Protein
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.

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