Chicory Stuffed Pizza Recipe

Chicory stuffed pizza wedges piled on wood board.

Chicory Stuffed Pizza Recipe

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.

Course Main Course, Snack

Cuisine Sicilian-Italian

Keyword chicory, egg and cheese filled double crust pizza

Prep Time 1 15

Cook Time 30

Resting time 20

Servings wedges

Calories 303kcal

Author Nadia Fazio

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

US Customary - Metric

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

Tips

-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.

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.

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