Pizza With Escarole, Roasted Peppers, And Olives

• Cooking spray
• 1 tablespoon cornmeal
• 1 large yellow bell pepper
• 1 cup vertically sliced red onion
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon minced garlic (about 3 cloves)
• 4 cups chopped escarole
• 1 tablespoon sherry vinegar
• 1/2 cup (2 ounces) shredded fontina cheese
• 6 chopped pitted kalamata olives
• 3 tablespoons (about 1 ounce) grated fresh Parmesan cheese
• 1 teaspoon finely chopped fresh oregano

1. Roll the prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim.
2. Preheat broiler.
3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 500u0b0.
4. Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; saute 3 minutes or until tender. Stir in garlic; cook 1 minute. Add escarole; saute 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar.
5. Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500u0b0 for 14 minutes or until crust is golden. Remove pizza from oven, and sprinkle with Parmesan and oregano. Bake 2 minutes or until Parmesan melts.

cooking spray, cornmeal, yellow bell pepper, red onion, salt, black pepper, garlic, escarole, sherry vinegar, fontina cheese, olives, parmesan cheese, fresh oregano

Taken from www.myrecipes.com/recipe/pizza-with-escarole-roasted-peppers-olives (may not work)