Chicory, egg and cheese stuffed pizza is a unique double crust pizza made with my easy no fail, no knead pizza dough recipe and filled with garlicky sautéed chicory greens, eggs and grated Parmigiano and Pecorino Romano cheeses. The perfect snack, lunch or picnic food!
Until just a few years ago, making bread and pizza at my mother’s house was a colossal affair. A huge batch of dough was transformed into no less than five or six delicacies which were distributed to my sisters and I.
This would usually include your typical tomato topped pizza; olive and cheese buns; paprika and garlic herb bread; pizza fritta; a few loaves she’d transform into hard bread to enjoy topped with fresh tomatoes, olive oil and oregano and then there was this chicory stuffed pizza.
Over time my mother scaled back on the amount of dough she prepares and this chicory filled pizza recipe was almost forgotten. That is until recently when I posted this chicory, egg and cheese soup recipe which inevitably reminded her of this pizza!
Can this pizza be prepared with different greens?
As a matter of fact, this stuffed pizza was often prepared with leafy greens available in my dad’s garden and would vary depending on what was on hand.
This may have included a combination of swiss chard, escarole, spinach and chicory greens, and at times only with chicory greens which is the version I am sharing with you here. So feel free to experiment with greens of your choice!
And in case you’re concerned about the bitter flavor of chicory leaves, no worries. The bitter flavor completely mellows out once the leaves are boiled.
Unlike the typical pizza con bietole, or chard filled pizza, you may be familiar with, the layer of chicory in this pizza is topped with a simple mixture of eggs beaten with both Parmigiano and Pecorino Romano cheeses. A unique combination that works so well!
Ingredient list
- One recipe easy no knead pizza dough: follow the instructions until step #6
- Chicory leaves: 2 bunches (about 500 grams)
- Garlic
- Olive oil
- Eggs: 3 large
- Grated combination of Parmigiano and Pecorino Romano cheese
- Salt, to taste
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the dough
- Prepare the dough a minimum of 6 hours or up to 24 hours ahead of time by following the instructions for my no knead pizza dough recipe up until step #6.
Cook the chicory
- Trim the ends of the chicory leaves and wash thoroughly to remove all traces of dirt.
- Bring a large pot of salted water to a boil and cook for 10-15 minutes, until tender but not mushy.
- Drain and transfer to a large bowl to cool.
- Once cool enough to handle, squeeze out some of the water but not until completely dried out. You want to retain some of the moisture in the leaves.
- Give the chicory a rough chop.
- Heat olive oil in a large skillet and sauté garlic for 30 seconds before adding the chopped chicory.
- Cook, stirring, for about 5 minutes until the chicory is flavored with the garlicky oil. Add salt, to taste.
- Transfer to a bowl to cool.
Assemble the chicory stuffed pizza
- Divide the dough in 2 and shape each half into a ball. Let rest for 20 minutes.
- Place oven rack to the lowest setting in the oven and preheat to 425 degrees F.
- Generously grease a round pizza pan with olive oil.
- Beat eggs and grated cheeses in a bowl and set aside.
- Use your fingertips to stretch out the dough into approximately a 12 inch circle. Transfer to the prepared pan.
- Evenly spread the chicory over the dough leaving a 1-inch border all around.
- Gently pour the beaten egg/cheese mixture over the chicory making sure not to let any drip onto the 1-inch border, this is to prevent it from oozing out while baking.
- Flatten the second piece of dough to fit over the filling. Seal the edges by folding the top and bottom dough together.
- Brush the top with olive oil and use a knife to make a few slits in the dough in order to allow the hot air to escape during baking.
- Bake for 25-30 minutes or until the dough is golden brown both on top and underneath.
- Let cool a few minutes before slicing.
Recipe Notes
-When handling no knead dough, use flour as needed both on your hands and work surface.
-Do not squeeze all of the water from the boiled chicory leaves. Some moisture is necessary in order to prevent a dry filling.
-In place of chicory, use swiss chard; spinach; escarole or a combination of greens instead.
-If you don’t have both varieties of cheese on hand, use only one variety.
-You may replace the round pizza pan with a rectangular sheet pan.
-Keep leftovers refrigerated for up to 3 days and warm in a 350 degrees F preheated oven before serving.
-Wrap well and place in a freezer bag or freezer safe container for up to 3 months. Let defrost overnight in the refrigerator and warm in a 350 degrees F preheated oven before serving.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
*****
Check out more recipes made with no knead pizza dough!
- Cauliflower and Black Olive Scacciata
- Scacciata with Potato and Sausage Filling
- Parigina Pizza
- Sfincione Bagherese
- Ham and Cheese Filled Pizza Rolls
- Pizza Fritta
- Mortadella, Pistachio and Mozzarella Stuffed Rolls
- No Knead Skillet Focaccia
- Fig and Rosemary Focaccia
- No Knead Fig and Walnut Bread
- Eggplant Calzone alla Norma
- Focaccia Messinese
Ingredients
- 1 recipe easiest no knead pizza dough
- 2 bunches chicory leaves about 500 grams
- 2 cloves garlic finely minced
- ¼ cup olive oil plus extra for greasing the pan and brushing on the dough
- 3 large eggs
- ¾ cup Parmigiano cheese grated
- ¾ cup Pecorino Romano cheese grated
- salt to taste
Instructions
For the dough
- Prepare the dough from a minumum of 6 hours or up to 24 hours ahead of time by following the instructions for my no knead pizza dough recipe up until step #6.
Prepare the chicory
- Trim the ends of the chicory leaves and wash thoroughly to remove all traces of dirt.
- Bring a large pot of salted water to a boil and cook for 10-15 minutes, until tender but not mushy. Drain and transfer to a large bowl to cool.
- Once cool enough to handle, squeeze out some of the water but not until completely dried out. You wan't to retain some of the moisture in the leaves. Give the chicory a rough chop.
- Heat olive oil in a large skillet and sauté garlic for 30 seconds before adding the chopped chicory. Cook, stirring, for about 5 minutes until the chicory is flavored with the garlicky oil. Add salt, to taste. Transfer to a bowl to cool.
To assemble
- Divide the dough in 2 and shape each half into a ball. Cover and let rest for 20 minutes.
- Place oven rack to the lowest setting in the oven and preheat to 425 degrees F. Generously grease a round pizza pan with olive oil.
- Beat eggs and grated cheeses in a bowl and set aside.
- Use your fingertips to stretch out the dough into approximately a 12 inch circle. Transfer to the prepared pan.
- Evenly spread the chicory over the dough leaving a 1-inch border all around. Gently pour the beaten egg/cheese mixture over the chicory making sure not to let any drip onto the 1-inch border, this is to prevent it from oozing out while baking.
- Flatten the second piece of dough to fit over the filling. Seal the edges by rolling the top and bottom dough together.
- Brush the top with olive oil and use a knife to make a few slits in the dough in order to allow the hot air to escape during baking.
- Bake for 25-30 minutes or until the dough is golden brown both on top and underneath. Let cool a few minutes before slicing.
Notes
-Do not squeeze all of the water from the boiled chicory leaves. Some moisture is necessary in order to prevent a dry filling. Substitutions and Variations -In place of chicory, use swiss chard; spinach; escarole or a combination of greens instead.
-If you don’t have both varieties of cheese on hand, use only one variety.
-You may replace the round pizza pan with a rectangular sheet pan. Storage -Keep leftovers refrigerated for up to 3 days and warm in a 350 degrees F preheated oven before serving. To freeze: -Wrap well and place in a freezer bag or freezer safe container for up to 3 months. Let defrost overnight in the refrigerator and warm in a 350 degrees F preheated oven before serving.
I made a version with swiss chard and spinach. I used the no knead dough method 1/3 whole wheat flour. My dough was much thicker than yours but it still turned out nicely. Needs a bit of tweaking but overall very good. Thanks
Hi Tom, I imagine it was good, this recipe can definitely work with greens of your choice. When I make dough with whole wheat flour it usually turns out slightly more dense. I’m glad you enjoyed this recipe!