INGREDIENTS: - 1 Prepared Pizza Shell
- 1 LRG. Head of Escarole
- 1 Tbs, Oregano
- 2 Tbs. Olive Oil
- 1/2 tsp. Crushed Garlic
- 1 Tbs. Italian Grated Cheese
- 1 tsp. Black Ground Pepper
- 1 can Cooking spray ( use as required )
DIRECTIONS:Place a prepared pizza shell on a flat surface.
Wash the escarole thoroughly, remove all sand.
Chop the escarole and place it in a salad spinner to remove all water.
Place the escarole in a large mixing bowl, add the oil, oregano, garlic,
grated cheese and black pepper. Mix thoroughly and set aside.
Spray the surface of the pizza shell lighly with cooking spray.
Spread the escarole mixture on the shell and cover the entire surface,
leave about 1/2in edge all around. Sprinkle oregano, grated cheese and
black ground pepper over the top.
TO BAKE: Cover a large baker's paddle lightly with corn meal, slide it
under the pizza and place it in a pre-heated oven at 450 degrees on a
pizza stone on the upper rack. Slide the paddle out from under the pizza
and leave the pizza to bake for 8 minutes. Then using the paddle, slide it
under the pizza and remove from the oven and place on a serving pan.
COMMENTS: This recipe is from the Brihuglio-Perniciaro-Cucco Cookbook.
The pizza originated in our family home which was on Bay 19th Street,
in Brooklyn, NY, (during the 1920's) and is based on memory.
It is known in the family as 'Grass' pizza.
Submitted by Thomas Briggs
