Each slice of this pie is super satisfying thanks to the filling fiber and protein combo of slightly bitter escarole, creamy ricotta, and toasted almonds.
1/4 cup plus 2 teaspoons water
2 gloves garlic, thinly sliced
1/2 teaspoon chopped rosemary (fresh or dried)
1 1/2 cups escarole, washed and sliced into 1/2 inch-wide ribbons
2 teaspoons extra-virgin olive oil
1 12-inch thin-crust whole-wheat pizza shell
1 cup part-skim ricotta cheese
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1/4 cup no-salt-added tomato paste
3 tablespoons sliced almonds
1. Preheat oven to 500 degrees. In a large skillet, combine 1/4 cup water, garlic, and rosemary and bring to a boil. Add escarole in large handfuls as each batch wilts. Cover and cook about 5 minutes until tender. Drain.
2. In a small bowl, whisk oil with remaining 2 teaspoons water. Brush onto pizza shell and place on a baking sheet. Bake for 5 minutes. Meanwhile combine ricotta, salt, and pepper in a small bowl.
3. Remove pizza from oven and lower temperature to 375 degrees. Spread pizza crust with tomato paste and top with escarole and ricotta mixture. Sprinkle with almond slices. Bake 3 to 5 minutes until crust is crisp and almonds begin to brown.