Directions

1. Make the Italian Greens: Wash escarole well and drain. Cook escarole in a pot of boiling salted water until tender, about 10 minutes, then drain in a colander. Heat oil in same pot over moderately high heat until hot but not smoking, then sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season with sea salt. Mix in a few tbsps. of bread crumbs and pecorino grated cheese Spoon onto a platter and drizzle with more extra virgin olive oil, Italian flavored bread crumbs and grating cheese to taste.
2. Assemble Bread: Roll out the dough on a floured surface. Beat egg and spread lightly over the bread. Next layer: Pesto, greens, artichokes (chopped), red peppers, salami, pepperoni, and provolone Seal the dough and flip it over (seam side down) on a greased pan. Brush the top of the dough with EVOO and sprinkle with oregano and salt Cook at 375 for 45 min (half way through, brush more EVOO on the bread if it needs it).