Who says you can get your greens and enjoy homemade pizza at the same time?Because I'm a patient and understanding girl, I'm going to give you and Swiss chard another chance to get together. I realize romances can take time, and that it isn't always love at first bite.
So maybe you weren't wowed by the thought of
Hot Swiss Chard Artichoke Dip or Swiss Chard and Artichoke Soup. And perhaps you're simply not the Healthy Swiss Chard Tuna Salad with Kalamata Olives type—even if the crunchy chard stalks stand in beautifully for celery. My Swiss Chard Cabbage Salad with Garbanzo Beans and Cottage Cheese didn't do it for you either? That's okay.I still have faith in you. Because this, this is pizza. And everybody loves pizza.
I won't go on and on about how wonderful Swiss chard is because I've already done that. But since it's time to start thinking about an early spring garden, I will quickly remind you once again how
easy Swiss chard is to grow from seed—and remind you that it happily thrives in containers (hint hint, apartment dwellers).
It's also cold tolerant, heat tolerant, and really hard to kill. Did I mention it happens to be really good for you?
Unlucky in love? Your vegetable soul mate just might be waiting for you at the farmers' market. So go on, give Swiss chard a try.
White pizza goes greenSusan's Swiss Chard Artichoke 'White' Pizza
Makes enough topping to thickly cover one 12" to 14" pizza
On the last day of autumn, I
picked several pounds of Swiss chard in my homemade greenhouse and packed it into plastic bags that I placed with ice packs in a cooler in the pantry (because there wasn't enough room in the fridge). After three weeks, what was left still looked fine. Freshly picked greens will last quite a while if kept cool and moist.This pizza topping is basically the first half of my
Hot Swiss Chard Artichoke Dip recipe. Don't have a can of artichokes handy? I think it would still be quite tasty without them. Mixing in some olives (black or kalamata) or a few chopped dried tomatoes instead would probably be very nice.You could also make this recipe using a mix of other greens, such as mustard and collard, or even kale. I'm sure spinach would work well. Since the finished pizza froze and reheated beautifully, I'm also thinking you could make up the topping ahead of time and freeze it.
A
baking/pizza stone is a great investment that allows you to make amazingly crisp pizza crusts and crusty artisan breads. I've been using the same one for 14 years. A pizza peel is a really useful thing to have. I own two—a large wood one and smaller metal one with a long handle—and use them all the time.Pizza dough (use your favorite or try
my simple recipe)
6 to 8 ounces mozzarella, thinly sliced or shredded3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces or 4 cups packed of leaves), 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
About an hour before you're ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.
Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks 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 Swiss chard leaves and 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, and then stir in Pecorino Romano. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.
Shape the pizza dough on a piece of
unbleached parchment paper, and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren't using a baking stone). Spread the chard mixture evenly over the dough. Top with mozzarella.Slide the pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!
Want another slice?
My Favorite Easy Pizza Dough Recipe
Arugula Pesto Pizza
Three Onion and Three Cheese Pizza
Fresh Tomato and My Favorite Basil Pesto Pizza
Homemade Pita Bread PizzasStill hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, the foodie farm blog where pizza delivery at the end of a long day is not an option when you live 34 miles from the nearest pizza parlor, which is why we always try to keep several different kinds of homemade pizza in the freezer.
FAQs
11 Essential Tips for Better Pizza | The Food Lab
- Pick the Right Style.
- Remember Your Dough-Making Options.
- For a Better Crust, Try Cold Fermenting.
- Buy Dough If You're in a Hurry.
- Use a Rolling Pin If You Need To.
- Top Your Pies Wisely.
- Get Your Oven As Hot As You Can.
- Use a Baking Steel.
Pinchin' Pennie$ in the Kitchen: 7 Steps to Making Your Own Pizza
- Start with a crust. ...
- Add a sauce. ...
- Add some veggies, such as: ...
- Try some fruit on your pizza, such as: ...
- Add some protein, such as: ...
- Add cheese. ...
- Bake your creation in a hot oven (450 F or above).
Artichoke pizza combinations
Simple, delicious, and flexible, this artichoke pizza recipe works beautifully with other delicious add-ins if you want more ideas! Cheese: either a generous handful of grated parmesan cheese or pecorino Romano cheese along with mozzarella works beautifully, we love it.
How to make pizza in three steps? ›
- Step 1: Get It Ready. open the dough and unwrapped it and pat it out and put the cheese and pepperoni on the dough.
- Step 2: Put It in the Oven. set the oven on 475 degrees put the pizza in the oven and wait 10 to 15 min.
- Step 3: Enjoy It. take it out and enjoy. #breadwinners.
- 1 Comment. tomatoskins9 years ago.
Baldwin suggests making your toppings yourself for the best homemade pizza. "Slice your own pepperoni for a thicker cut, roast red peppers and garlic, crumble and sauté some sausage," she says. "Doing all these things from scratch makes the pizza truly great."
What order do you put ingredients on homemade pizza? ›
You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.
What sauce goes on pizza? ›
Pizza sauce is typically made with plain tomato sauce or pureed tomatoes and tomato paste, causing it to be a thicker consistency than pasta sauce. The thicker sauce prevents the dough from getting too soggy while the pizza cooks.
What is a pizza with artichokes called? ›
Capricciosa Pizza (Ham, Mushrooms, Mozzarella, and Artichokes)
How to cut artichokes for pizza? ›
Trim stems and remove tough outer layer with a vegetable peeler. Halve artichokes lengthwise and remove choke with a spoon. Dip in lemon water to prevent artichokes from browning. Thinly slice and place in a small bowl.
What cheese goes well with artichokes? ›
On the savory end of the spectrum, artichokes also share their distinctive stone fruit aroma with Blue d'Auvergne, Camembert, Gruyère and buffalo mozzarella cheeses.
Lightly flour a rolling pin, and the surface on which you are opening the dough. Use the rolling pin to stretch the dough out to desired shape. * Bake pizza at 350 degrees; usually cooks in about 20 minutes.
How long to rest pizza dough before baking? ›
Allow the dough to rise, covered, for 45 minutes; then refrigerate it for 4 hours (or up to 36 hours); this step will develop the crust's flavor. It'll continue to rise in the fridge, so make sure it's in a big enough bowl.
How to make pizza in 4 steps? ›
- Step 1: Gather Ingredients. Heat the sauce while chopping up these ingredients.. ...
- Step 2: Prepare the Dough. This step takes some practice. ...
- Step 3: Add the Toppings... I like to layer the cheese then pepperoni last.. with all other ingredients underneath it. ...
- Step 4: Heat and Then Enjoy. ...
- 8 Comments.
Balance – the ratio of tomato and mozzarella, or toppings on the pizza in general, is very important. The toppings should complement the base of the pizza. The dough is not just a blank canvas…it is the foundation of the pizza. If it is not good, there is no topping that can redeem it.
What is the key to good pizza? ›
The top chefs all agree that the best pizzas are all about the crust, so salt in the dough should never be sacrificed at the altar of salty toppings. “Building a pizza is like building anything else – you have to make compromises and consider the whole when choosing the parts.
What are the secrets to crispy pizza? ›
When building a pan pizza, it's important to apply a liberal coating of olive oil to the bottom of the cold pan before adding your dough. This not only prevents sticking, but further helps the caramelization of the bottom crust, creating that delicious crunch.
Who says you can get your greens and enjoy homemade pizza at the same time?
White pizza goes green