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Goat Cheese and Escarole Pizza


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This unique pie has been a hit at Culver City’s WildCraft Sourdough Pizza since the joint opened, and with creamy béchamel, wilted escarole, and creamy goat cheese, how could it not be? If you’re interested in trying to recreate it at home, Serious Eats has a slideshow of each step involved. You can also flip through the photos solely for the food porn factor. We won’t judge.

Favorite pies, such as the Goat Cheese and Escarole Pizza, have been on Chef Vuong’s menu since opening night. Topped with a shallow of béchamel and spotted with wilted clumps of escarole and goat cheese, this pie may sound subtle. Get ready for a surprise.

Chef Vuong takes us into his kitchen—where even I got my hands flour covered—to show us how it all comes together.

Read more on Serious Eats

Photo by Kelly Bone

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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