SWISS CHARD, GARLIC, AND GRUYERE PIZZA
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
- Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
- Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.
Nutrition Facts : Calories 372 g, Cholesterol 16 g, Fat 13 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 817 g
HOT SAUSAGE AND CRISPY CHARD PIZZA
Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.
Provided by Chris Morocco
Categories Bon Appétit Pizza Quick & Easy Kid-Friendly Sausage Leafy Green Cheese Small Plates
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
- Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
- Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
- Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.
PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD
This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h30m
Yield One 14-inch pizza (eight slices)
Number Of Ingredients 11
Steps:
- Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
- While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
- Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
- In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
- Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams
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