Eat your greens!
Surrounded by a charred bluff of cornicione, the subtle escarole gives way to the grassy notes of goat cheese and olive oil.
Opening the dough
Chef Tin Vuong makes opening his dewy sourdough look easy...which it is not. Trust me, I tried.
Laying the base
A supple layer of béchamel is spread across the dough with the back of a spoon.
Field of green
Scatter clumps of wilted escarole over the béchamel base. Looking for a wilted escarole recipe? Give this one a try, minus the white beans.
More cheese, please!
Crumble a small palmful of soft goat cheese over the escarole.
Just before prepping the pizza for the oven, give it a generous drizzle of olive oil.
WildCraft’s unadorned Stefano Ferrara oven runs at nearly 900 degrees where the pizzas bake, ideally for about 90 seconds. A 500° F oven and a good pizza stone or steel should get the rest of us through the bake in 5-8 minutes.
Heatin' things up
Flames lick the top of the dome.
Once the steam clears this Goat Cheese and Escarole Pizza is ready to impress.