Friday nights should be pizza nights. (And lots of other nights should be pizza nights too.) Right now the garden is overflowing with swiss chard, and we were feeling inventive and in need of some good green leafy vegetables, and so thus was born the swiss chard, red onion and blasted broccoli pizza. It’s pretty darn good, people. And eat the leftovers the next day for lunch. Cold pizza’s so pleasing too.
The Swiss Chard is loving this Seattle weather – rainy, sunny, rainy, rainy, sunny. It’s growing like crazy! We have a lot of creative eating to do. Let’s make some swiss chard pizza!
Preheat the oven to 450 and put your pizza stone in. Prepare your pizza dough – we used a ball of Trader Joe’s herbed pizza dough for this one. Chop your chard, stems and all.
In a wok heated over medium high heat, add olive oil and sautee your chopped swiss chard and two cloves of minced garlic. When the chard starts to wilt, squeeze in two lemon halves worth of juice. Cook it down until the chard is nice to bite (maybe a minute and a half). Then set aside to put on the pizza later.
Have all your mis en place chopped and ready to go, because once you get the pizza dough rolled out and onto the peel, you’ll have a very short time before it starts to stick and won’t slide off into the oven on the pizza stone and instead just makes itself into a raggedy and very sad calzone-like ‘pizza slump’ and usually the cook gets upset and has to have several glasses of wine to calm down and dinner is greatly delayed.
Toss a head of chopped broccoli in a bowl with some olive oil. Grate 1/2 cup of mozzarella. Thinly slice 1/4 of a red onion.
Roll out the dough on some semolina flour or cornmeal. Sprinkle your pizza peel with cornmeal and put the dough on top. Add more minced garlic and some olive oil on the dough. Lightly sprinkle 1/4 cup grated mozzarella over the dough. Then add the swiss chard mix and spread it evenly. Now add the olive-oil tossed broccoli on top of the swiss chard. Then layer on the red onion slices. Finally, sprinkle on 1/4 cup more grated mozzarella.
Slide the pizza into the oven and bake for 20 minutes, until the broccoli turns dark brown in places and the cheese melts and is bubbly and the crust turns golden.
- Trader Joe’s pizza dough ball (we used the herbed pizza dough)
- 10 fronds of swiss chard (chopped)
- 1/4 red onion (thinly sliced)
- 1 lemon (cut in half, juice of)
- 1 head of broccoli (chopped and tossed in olive oil)
- olive oil
- 4 cloves of garlic (minced)
- 1/2 cup of grated mozzarella
- Whole Wheat Linguine With Swiss Chard & A Poached Egg On Top (seattlefoodshed.wordpress.com)
- Herbed Pizza with Potatoes, Spinach, and Smoked Mozarella (seattlefoodshed.wordpress.com)
- Swiss chard with walnuts, garlic, and lemon (saffronandhoney.com)