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Pizza With Escarole, White Beans, Capers, Olives

I normally make escarole with beans just on their own or over pasta but this time I put it on a cauliflower crust and I have to say it came out really good. It can be eaten as is totally vegan but I added shredded mozzarella and grated Parmesan cheese of course you can use vegan cheese also. Here's how I do it:

Ingredients:

1 cauliflower pizza crust, see my previous post on how to make your own or store bought is fine

1 bunch of escarole, washed, and ends trimmed off

1/2 cup cannellini beans or 1 can, washed

4 cloves garlic chopped fine

1/2 tsp crushed red pepper flakes

2-3 tsp capers

2-3 tbs chopped black olives

a few raisins, about 2 tsp, optional

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

chopped fresh basil or dried


In a large pot add some olive oil about 1-2 tbs heat up then add garlic and some crushed red pepper simmer 3 mins then add the olives, capers and optional raisins, a pinch of salt. Simmer 2-3 mins then add the escarole and place lid partially on pot and simmer for 20 mins, add the beans continue to simmer till the escarole is softened. Adjust salt. I like to take a kitchen scissors and cut the escarole up in pieces. Let cool. Preheat oven to 420F. Place crust on a pizza pan then add the escarole mixture, don't add too much of the liquid it'll make the pizza soggy. Top with grated parm and shredded mozzarella and bake for 12 mins till crust is golden brown and crisp. Serve hot.


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