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.

Source: Shape


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.


Recipe provided by Liz Vaccariello, author of The Digest Diet.

Nutrition Facts

341 calories; 13 g total fat; 5 g saturated fat; 44 g carbohydrates; 10 g fiber; 3 g sugar; 17 g protein;