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Escarole-Stuffed Pizza

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Epicurious
Related tags
main-dish nut free lunch
Nutrition per serving    (USDA % daily values)
CAL
713
FAT
92%
CHOL
2%
SOD
26%

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Ingredients for 4 servings

3 lb escarole (about 3 heads), tough outer ribs discarded and leaves thinly sliced (20 cups loosely packed)

1 lb pizza dough at room temperature

6 tablespoons olive oil

5 garlic cloves, finely chopped

10 oz chilled Italian Fontina, coarsely grated (2 cups)

Special equipment: a 9-inch round metal cake pan (2 inches deep)

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