Braised Escarole Pizza Appetizers
1 small onion, halved and thinly sliced
1 red bell pepper, large julienned
1 head escarole, leaves sliced into 2 or 3 inch pieces, washed and drained
(if unavailable, substitute swiss chard or spinach)
1 tbsp olive oil
black pepper to taste
2 ea. 3 oz. whole wheat flatbreads or naan bread
your favorite bottled pasta or pizza sauce
mozzarella cheese, sliced thinly
fresh shredded or grated parmesan cheese
In a large skillet, sauté onion and bell pepper in olive oil until onions start to turn translucent. Add escarole and black pepper. Braise escarole until just cooked. Set aside to cool.
Place flatbreads on a baking sheet. Spoon the pasta sauce onto bread and spread around to cover to within ¼ to ½ inch from the edges. Cover sauce with mozzarella slices and then top with the braised escarole onion and peppers. Sprinkle the top with parmesan. Bake pizzas in a 350 deg. oven for about 15 to 20 minutes until it starts to brown on top. Remove from oven and let stand 5 to 10 minutes before slicing. Slice pizzas into sixths or eighths as desired and serve.