Friday, July 4, 2008

Swiss Chard Pizza


Well, the 90 degree days of summer means the end of our swiss chard. The past few weeks, I have used the kale and chard in pasta dishes, with some sausage and mushrooms, it's a fullproof one-pot dinner. But I wanted to try something different this week, a sort of last hurrah for the chard. I've had pizza before with spinach and cheese and thought..why not chard? It's greens, just like spinach. So, I thought of all the things I like on my pizza (I'm more of white pizza kind of girl, or woman, or old lady..wait I'm getting depressed), back to what I like on my pizza: garlic, olive oil, mozzarella cheese. It doesn't take much to please me.

The first thing I did was make the pizza dough in my bread machine. You can use your favorite pizza dough recipe, or just buy some from the store. While that was doing it's thing, I made the garlic oil. I simmered garlic cloves in olive oil (red pepper flakes would have been a good addition too). I made a little extra so that I would have some to spread on some bruschetta later. Don't you love it when I plan ahead? Sometimes I am so together, other times not so much so.

While the dough was resting and the garlic oil was steeping, I chopped and cooked the chard. If you haven't cooked much with greens before, I've included two pictures, a sort of before-and-after for you. See the big huge pot of greens, too much for one pizza, right? Wrong! See the tiny pile of greens? That's after about 2 minutes of sauteing.



Swiss Chard Pizza
Serves ? (depends on how much you eat)

1 recipe (or bought) pizza dough
1 bunch swiss chard (stems removed, roughly chopped)
1/4 cup olive oil
4 cloves garlic, minced
1 ball fresh mozarella cheese
1/4 cup parmesan cheese
salt and pepper

Preheat oven to 500.

Make or buy pizza dough. Pour olive oil in a small pot and add minced garlic. Heat over medium heat until bubbles appear around garlic. Reduce heat to low and let steep for about 30 minutes. Strain out garlic and pour oil into a jar.

Swirl a little olive oil in a skillet over medium heat and saute swiss chard until wilted, about 3 minutes.

Roll out pizza dough. Brush on garlic oil. If you wish (and I did) sprinkle on some of the strained garlic. Spread the swiss chard evenly over the pizza and season with salt and pepper. Top with parmesan cheese and break apart the mozzarella and dot over the pizza. Bake on a pizza stone (or on a baking sheet) for 10-12 minutes.

This was sooo good! The chard that was not covered by cheese got all brown and crunchy, and that under the cheese stayed all soft and green. I was so proud of myself, thinking that I finally came up with something new. Something that I hadn't read about, or saw a recipe for, and then guess what...a couple days after I made this, I was watching Jamie at Home , and he put swiss chard on a pizza!!! At first I was bummed because apparently my idea was not a new one, but then I got all stoked because I had the same idea as Jamie!!!! How cool is that?


noble pig said...

This looks so nice and healthy too! It is a striking dish with chard on it, unexpected!

Grace said... me. looks fantastic! :)

Kalyn said...

Well even if it wasn't totally original, it looks fantastic and I never thought of it before!

Chris said...

I have only used swiss chard once or twice. This is reason to go get it again!

Natashya said...

We are big pizza makers in our house, I have 2 teen boys, I am always looking for new ideas for the "grown-up" pizza. I have never thought of using chard or kale, what a great idea! Mmm.. and garlic oil is wonderful with everything, my favourite.

Pam said...

Natasha - garlic oil has become my favorite too!

Sandi @the WhistleStop Cafe said...

No way~ Jamie is copying you?

It's about time :-)

Lydia (The Perfect Pantry) said...

Great reminder to eat more of those dark leafy greens -- one of my resolutions for this year!

katiez said...

Depends on how much you eat... I like that!
My pizza feeds 2!
I bought Swiss chard seeds for my garden this year... But then didn't get a garden. Maybe next year. In the meantime...garlic and mozzarella pizza with some paper thin sliced tomatoes will do me nicely. Next summer I'll try yours!

Kevin said...

A swiss chard pizza sounds good. I have been wanting to use swiss chard more often.

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Anonymous said...

chard pizza is as old as my granny..
sorry but it's not that new.

The best pizzas of that kind that I've had are the ones that have the chard a bit softer, it lets you enjoy the flavor much more than the crunchy and dry way.

Tanya said...

Thanks for the idea. It was delicious! I'm glad I made the garlic oil instead of being lazy. I put mozzarella on half the pizza and triple creme goat cheese on the other half - both really good!

Anonymous said...

Awesome. Made my crust. (dr. Oz) Earth Fare supplied the chard washed and chopped chard as a box of salad.