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
Jarred, canned, it's all good. The artichoke hearts are tangy, acidic and vibrant. They added an unexpected depth to the pizza that I didn't really expect, so this is going to be something you can't skimp, okay? Artichoke your heart out.
How to bake perfect pizza? ›
To ensure the crust cooks through, keep the toppings to just a handful. Bake it hot. Crank the oven to its highest setting and let it heat for at least half an hour. Then, bake the pizza on parchment paper (either on a pizza stone or baking sheet) for about 10 minutes.
How long to cook homemade pizza at 350? ›
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 to make pizza step by step list? ›
Steps to Make Pizza from Scratch:
- Prepare Dough:Mix Ingredients: Combine flour, yeast, water, olive oil, and salt. ...
- Roll Out Dough:Flour Surface: Roll the dough into desired thickness. ...
- Add Sauce and Toppings:Spread Sauce: Tomato sauce or olive oil for the base. ...
- Bake:Preheat Oven: Ensure it's hot (around 475°F or 245°C).
Cicero's Pizzeria
After harvesting the fruit, you will be able to investigate her restaurant and find the Magazine Article evidence. Submit it to Cicero and she will ask you to leave. The next day, she will give you 10 Artichoke Seeds and unlock Artichoke, which will be needed to investigate Keh's Pizzeria.
What is the name of the pizza with artichokes? ›
Pizza capricciosa (Italian: [ˈpittsa kapritˈtʃoːza]) is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato.
What to pair with artichokes on pizza? ›
Cheese: either a generous handful of grated parmesan cheese or pecorino Romano cheese along with mozzarella works beautifully, we love it. Add more vegetable! Wilted fresh spinach, sauteed kale, grilled zucchini, grilled eggplant, and also a handful of fresh baby arugula before serving go very well with artichokes.
What seasoning makes pizza taste better? ›
Popular Seasonings and Herbs to Add to Pizza
- Parmesan Cheese. Parmesan cheese is a hard cheese that can be grated, shredded or shaved over the top of pizza after it has finished baking. ...
- Italian Seasoning. ...
- Oregano. ...
- Garlic. ...
- Red Pepper Flakes. ...
- Parsley. ...
- Basil. ...
- Thyme.
Here are some secrets to making a mouthwatering pizza:
- Quality Ingredients:Start with high-quality ingredients. ...
- Homemade Dough:If possible, make your pizza dough from scratch. ...
- Proper Dough Resting:Allow the pizza dough to rest and rise properly. ...
- Quality Tomato Sauce:Use a good-quality tomato sauce.
Flour is the main ingredient in pizza dough, and the type you use can have a big effect on the end result. All-purpose flour will work fine, but if you want a chewier crumb and a better hole structure, you should consider buying yourself some high protein bread flour.
The secret to great dough isn't kneading or throwing . . .
It's good old-fashioned H20. “Water, water, water,” says Falco. “Pizza dough made at home should be 50 percent water. Pizza needs to cook longer in a home oven, which means the dough needs to be more hydrated.”
What temperature is best for baking pizza? ›
The best oven temperature for pizza is between 450 and 500 degrees F (250 to 260 degrees C). Pizza ovens cook at temperatures between 800 and 900 degrees F. You can't get that hot in your home oven, but the higher you can go, the better. Place a pizza stone on a lower oven rack.
Should you Prebake pizza crust? ›
Of course you do. Parbaking, or partially baking the dough to its halfway point in advance can save you a ton of time on pizza party day. You just have to top it and toss it back in the oven before you want to sit down and eat. This is also a great way to get everyone involved in the pizza-making experience.
What are 5 steps in making a basic pizza? ›
Five Steps for Delicious Pizza at Home:
- Start with a solid pizza dough recipe. ...
- Make the dough. ...
- Proof the dough. ...
- Prepare the sauce and toppings. ...
- Shape the dough. ...
- Bake the pizza. ...
- Cool the pizza.
Making a Homemade Pizza
- Step 1: Materials/ Ingredients. ...
- Step 2: The Dough. ...
- Step 3: The Sauce. ...
- Step 4: Rolling Out the Dough. ...
- Step 5: The Topping. ...
- Step 6: Baking the Pizza. ...
- 2 Comments.
At 400°F, a thin-crust pizza takes 10-15 minutes to cook. At 450°F, the same thin crust can be done in 8-12 minutes. For a thick-crust pizza, it takes 18-25 minutes at 400°F and 14-20 minutes at 450°F.
Who says you can get your greens and enjoy homemade pizza at the same time?
White pizza goes green