Ingredients
Cornmeal for sprinkling2 teaspoons olive oil, divided
1?2 pound asparagus, bottoms trimmed,
cut into 1-inch pieces
1?4 teaspoon red pepper flakes
1 medium yellow pepper, cored,
seeded, and thinly sliced
6 cups packed, chopped escarole,
rinsed and spun dry
1 14-inch whole-grain pizza crust (see
recipe, p. 214) or store-bought dough
2 tablespoons grated Romano
3 ounces crumbled aged goat cheese
(about 3?4 cup)
2 tablespoons pine nuts, toasted
1?4 cup torn fresh basil leaves
Description
If You Can’t Find Escarole (or You Don’t Like It), You Can Substitute Fresh Spinach; The Flavor Will Be Milder, But The Greens Are Equally Nutritious.
Shape
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