Again with the foodie farmgirl. We are snowed in tonight, and had swiss chard in the fridge. Seemed a good time for some swiss chard pizza! Not surprisingly, when you google “swiss chard pizza,” lo and behold the swiss chard loving foodie farmgirl comes up with a recipe so that’s the one we tried. We used our fav. Martha cornmeal crust recipe, and this made two pizzas, enough for four of us.
Pizza dough. Martha Stewart 2003.
2 tsp yeast
2/3 cup warm water
1 2/3 cup flour
1/4 cup cornmeal
1 1/2 tsp coarse salt
2 tbsp olive oil
Mix up til ready. Let rise one hour.
Swiss Chard Pizza Topping
3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
1 tbsp. garlic, minced
1 small bunch Swiss chard from Whole Foods, leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
1 teaspoon Worcestershire sauce
3/4 cup freshly grated Pecorino Romano or Parmesan cheese
handful of mozzarella
Preheat oven 500 degrees.
Heat olive oil in a large pan. Add onion and chopped Swiss chard and cook, stirring frequently, until soft, about 6 to 8 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
Stir chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes. Stir in the Worcestershire sauce. Remove pan from heat and let chard mixture cool slightly. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.
Shape the pizza dough. Top with chard mixture and some mozzarella and parmesan.
Cook til done at 500. Delicioso! This was an extremely tasty pizza. Decadent even. And those cheese pizza lovin little doodes ate it right up and said yum.
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