Are you thinking about having a pizza party? Well, I think you should and definitely bring your CSA share! Every time I get a little crazy with pizza ingredients, a new family favorite is born and this is no exception. Eyebrows were raised the first time I made Brussels Sprouts Flatbread, but I was fighting for the last pieces. With the chard pizza I didn’t get any resistance, but I later heard the idea was less than thrilling while the results were fantastic!
This is a great recipe for using up a whole bunch of chard in a new format. I separated the stems from the leaves, you can save them for grillinr or even pickle them! We have a Swiss Chard & Spring Onion Pasta on the site, that is similar, but still pretty different from this recipe. In early summer, they make a great pairing. Make our easy dough, or just pick some up from your favorite pizza shop on your way home from work.
The onions and chard are cooked down, and then the cooking liquid strained out. Combine the greens with creamy whole milk, or even whipping cream, and parmesan cheese to make the topping. Fresh mozzarella cheese is evenly spaced over the top, you might not use the whole ball. Mozzarella spreads out a lot, so be sparing. The spring onion tops are added after cooking, and I shaved parm right on top of them.
Swiss Chard & Spring Onion Pizza
1 bunch swiss chard
2 spring onions with green tops
olive oil
1/4 cup whole milk
1/2 cup grated parmesan, plus extra for shaving
8 oz ball fresh mozzarella
For the dough:
1 1/2 cups all-purpose flour
1/2 cup warm water
1/2 tsp sea salt
1 tsp yeast
1 tsp sugar
1 tablespoon olive oil
Make the dough. Sprinkle yeast and sugar into warm water. Set aside for 15 minutes. Place flour and salt in mixer and whisk together. When yeast is bubbly and expanded add 2 tablespoons olive oil to the yeast mixture. Combine flour and wet ingredients in stand-up mixer. Mix on low speed (2 on a kitchen aid mixer) for 4-5 minutes. Dough should be in a ball chasing itself around the mixer. If dough is too dry add warm water 1 tablespoon at a time. If it’s too wet add flour 1 tablespoon at a time. Place dough ball in an oiled bowl and cover with plastic wrap for one hour. Place in a warm place, after one hour, dough should be doubled in size.
While the dough rises, make the swiss chard topping. Use a sharp knife to separate the stems from the leaves of the chard, you can just chop right through the whole bundle. Save the stems for another preparation or discard. Wash the leaves, and chop into bite size pieces. Slice the green tops off of the onions, thinly slice, and reserve. Thinly slice the onions.
In a medium sauté pan, heat the olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the greens with a big pinch of salt, and cook until the greens are completely wilted and dark green, about 7 minutes. Transfer the greens to a strainer, and drain all of the liquid from the pan. Use a wooden spoon to press all of the moisture from the chard and onion mixture. Use the pan you cooked the chard in to combine the greens with the milk and parmesan. Stir to combine.
Preheat oven to 500°F.
Assemble the pizza. Lightly flour a clean counter top. Use a rolling pin to roll out the dough, and lift it into the air with your hands to stretch it a bit. Place on an oiled baking sheet. Spread the swiss chard mixture evenly over the pizza. Top with slices of mozzarella, placed about 2 inches apart.
Bake pizza for 15 – 20 minutes until the crust is golden at the edges and the cheese is starting to brown. Immediately scatter the onion tops over the top and use a vegetable peeler to shave parmesan over them. Let cook for 5 or 10 minutes before slicing.
