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
DIY Homemade Pizza in Three Easy Steps
- Step One: Fresh & Zesty Homemade Sauce. Pizza sauce is no mystery… it's tomato, garlic, olive oil, herbs, salt and pepper. ...
- Step Two: DIY Dough. ...
- Step Three: Roll, Top, and Bake.
How to Make the Best Homemade Pizza
- Step 1: Gather Ingredients. Heat the sauce while chopping up these ingredients.. ...
- Step 2: Prepare the Dough. This step takes some practice. ...
- Step 3: Add the Toppings... I like to layer the cheese then pepperoni last.. with all other ingredients underneath it. ...
- Step 4: Heat and Then Enjoy.
Don't forget to add seasoning.
It's simple, but a step that's easily forgotten in our haste to get the pizza in the oven. Salt and pepper go a long way, but so do dry herbs or spice blends. Even Trader Joe's elote seasoning is a tasty pizza topper.
Is artichoke on pizza good? ›
It's crispy outside, soft in the middle, flavorful and amazingly delicious! The recipe uses my no-knead pizza dough, convenient canned artichoke hearts and an easy 5-minute homemade marinade. I love all things artichokes and I made this pizza for 3 times in a row last week, we were totally hooked, seriously.
What order do you put ingredients on homemade pizza? ›
You've got your dough as the foundation. Then your sauce. The cheese is the next solid layer. Then your toppings (after all, they're called top-pings and not bottom-ings), and then finally your garnishes like basil, pepper, fresh mozzarella, etc, after the pizza is cooked.
How to make a 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).
Bring the sauce to a boil, and then cook for 10 minutes on low heat. 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.
Can I use plain flour for pizza dough? ›
Yes, someone can use plain flour for pizza dough, but they might not get the same results as if they used a specific type of flour designed for making pizza dough. Due to the lower protein content of plain flour, the texture of the pizza dough will be slightly different.
What is the secret to good pizza? ›
The top chefs all agree that the best pizzas are all about the crust, so salt in the dough should never be sacrificed at the altar of salty toppings. “Building a pizza is like building anything else – you have to make compromises and consider the whole when choosing the parts.
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.
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
What is a pizza with artichokes called? ›
Traditionally Capricciosa pizza is the one with black olives, artichokes, cooked ham, mushrooms added as topping to the base of a classic Margherita.
What pizza toppings go well with artichokes? ›
Artichoke pizza is a sheet pan pizza that's topped with sliced mozzarella, dollops of ricotta, garlic oil, artichoke hearts, fresh basil, Pecorino Romano, and just a touch of fresh lemon zest.
How to get artichokes good pizza? ›
Artichoke becomes available when Cicero Burrata comes to your pizzeria the day after you show her a magazine article in her pizzeria, where Cicero gives you 10 Artichoke seeds in return. The topping is then unlocked, and its seeds become available in the seeds shop.
How to make pizza in 5 steps for kids? ›
- Step 1: Mix the dough. In a large bowl, combine two cups flour, yeast and salt. ...
- Step 2: Knead your dough. Carrie Madormo for Taste of HomeTurn your dough onto a floured surface and knead until smooth, elastic and stretchy—about seven minutes. ...
- Step 3: Bake the pizza dough. ...
- Step 4: Add your toppings and bake.
Who says you can get your greens and enjoy homemade pizza at the same time?
White pizza goes green