Whole Wheat Pizza
with Olives, Tomatoes and Sautéed Escarole
- 5 tablespoons extra virgin olive oil*
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 2 teaspoons tapioca flour
- 1 tablespoon cornmeal
- 1 1/2 teaspoons baking powder
- 12 ounces escarole
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon red chile flakes
- 1 can whole peeled tomatoes
- 1/3 cup pitted kalamata olives
- *not included
- **one head of garlic included in one of the meal bags
Heat the oven to 400°F. Grease a large rimmed baking sheet with 1 tablespoon oil. Put the flours in a large bowl along with the cornmeal, baking powder, and 1 teaspoon salt and mix with your hands to combine. Add 3 tablespoons oil and 1/2 cup warm water and mix until the dough is smooth and elastic; it should form a well-defined, fairly sticky, but easy-to-handle ball. If you’re having trouble handling it, wash the excess dough off your hands. If it’s too dry, add more water, 1 tablespoon at a time, mixing well after each addition.
Press the dough out into a 1/4-inch-thick circle on the prepared pan; coat your hands with a little bit of oil if the dough is sticking to them. Cover the dough with foil and bake until it’s set but still soft and light colored on top, 8 to 10 minutes.
Meanwhile, rinse, trim, and chop the escarole. Peel and slice enough garlic to measure 1 tablespoon. Put the remaining 1 tablespoon oil in a large pot or Dutch oven over medium heat. When it’s hot, add the garlic and cook, stirring occasionally, until it’s fragrant, 30 to 60 seconds. Add the escarole and sprinkle with the nutmeg, half the chile flakes, and a pinch each of salt and pep-per. Cook, stirring and tossing occasionally, until the escarole is completely softened, 5 to 7 minutes. Taste and adjust the seasoning; remove the pan from the heat.
Remove the tomatoes from the can, leaving the juice behind, put them into a small bowl, and crush them with your hands. When the pizza dough is set, remove the foil and scatter the tomatoes on top of the dough, leaving the edge of the crust exposed. Add the escarole, distributing it evenly over the tomatoes. Return the pizza to the oven and bake, uncovered, until the crust is crisp and golden, another 10 to 15 minutes. Drain and chop the olives. When the pizza is done, transfer it to a cutting board and top with the olives. Slice the pizza into wedges and serve with the remaining chile flakes on the side.