Bring a large pot of salted water to a boil. Slice the escarole in half lengthwise, rinse off any dirt and debris until running water then submerge in the boiling water. Blanch for 2 minutes, remove with tongs and transfer to an ice bath for a few minutes to stop the cooking. Drain then roughly chop.

Combine 1 the breadcrumbs, cheese, salt, pepper and oregano in a small bowl. Add 1 tablespoon of olive oil and mix together until it's the texture of coarse meal.

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Once hot, add the onions, peppers and prosciutto. Cook for 4-5 minutes until the onions are softened and the prosciutto is starting to get crispy. Add the garlic and cook for 1 minute.

Add the escarole and 1/3 of the breadcrumb mixture to the skillet. Mix together and cook for another 1-2 minutes.

Turn off the heat, top the skillet with the remaining breadcrumb mixture and broil for 2-3 minutes until golden and crispy.

Serve warm with additional cheese and pickled hot peppers if desired.