1. Roll the prepared pizza dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet coated with cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim. 2. Preheat broiler. 3. Cut bell pepper in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. 4. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into strips. Reduce oven temperature to 500°. 5. Heat a large skillet lightly coated with cooking spray over medium-high heat. Add onion, salt, and black pepper; sauté 3 minutes or until tender. Stir in garlic; cook 1 minute. 6. Add escarole; sauté 2 minutes or until escarole wilts. Remove from heat, and stir in vinegar. 7. Spread escarole mixture evenly over the pizza crust; top with fontina cheese, roasted pepper, and olives. Bake at 500° for 14 minutes or until crust is golden. 8. Remove pizza from oven, and sprinkle with Parmesan and oregano. Bake 2 minutes or until Parmesan melts. ---------------------------------------------------------------------------
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