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
White pizza, pizza bianca or a white pie is a style of pizza that does not use tomato sauce. The pizza generally consists of pizza dough, olive oil, garlic, cheese, salt and sometimes toppings including vegetables such as spinach, tomato, and herbs.
Do you eat the stems of Swiss chard? ›
Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.
What is the best way to eat Swiss chard? ›
15 Best Ways to Cook Swiss Chard
- 01 of 15. Sautéed Swiss Chard with Parmesan. ...
- 02 of 15. Swiss Chard and Pecan Pesto. ...
- 03 of 15. Chard Tacos. ...
- 04 of 15. Pan Fried Swiss Chard. ...
- 05 of 15. Bacon and Potato Frittata with Greens. ...
- 06 of 15. Swiss Chard with Garbanzo Beans and Fresh Tomatoes. ...
- 07 of 15. Lentil Lemon Soup. ...
- 08 of 15.
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 is the sauce made of on a white pizza? ›
What is White Pizza Sauce Made Of? This recipe uses simple pantry and refrigerator staples and whipping up a batch couldn't be easier. It is made of milk, salt, pepper, garlic, and parmesan cheese. The butter and flour serve to thicken the sauce and create a rich alfredo sauce.
When should you not eat Swiss chard? ›
Kidney stone:
Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones. As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.
Is it better to eat Swiss chard raw or cooked? ›
You can eat these greens both raw or cooked. However, cooking chards improves not only the nutrient availability, but also the taste. Swiss chard is susceptible to foodborne pathogens, like other leafy greens, so be careful about washing this veggie thoroughly before preparing it.
What can I do with a lot of Swiss chard? ›
These Swiss chard recipes and serving suggestions are some of my favorites: Pair it with pasta or polenta. Sub chard in for the kale in my Sun-Dried Tomato Pasta with Kale, or serve simple sautéed chard over a bed of creamy polenta with red pepper flakes and Parmesan cheese. Add it to a soup.
How do you get the bitterness out of Swiss chard? ›
How do I remove the bitterness from my Swiss chard? Salt. I sauté yellow onions in ghee and then rinse the chard, don't shake off all the water, lay on top of the onions. The water will steam the greens and when they have collapsed into the onions, give a good shake of salt and black pepper, stir and serve.
Is Swiss chard better for you than spinach? ›
Spinach have significantly more Vitamins A than chard. Spinach is an excellent source of Vitamin A, Vitamin E, Vitamin K, Vitamin C, Riboflavin, Vitamin B6, Potassium, Magnesium, Calcium, Iron. Spinach is a great source of Thiamin, Niacin, Zinc, Phosphorus.
Health benefits of Swiss chard. Swiss chard is a highly nutritious vegetable. It is a rich source of vitamin K and may help people maintain healthy blood sugar levels and support heart health. It is also commonly known as silverbeet, spinach beet, perpetual spinach, crab beet, and mangold.
When should you not eat an artichoke? ›
Bile duct obstruction: Artichoke might worsen this condition. If you have this condition, don't use artichoke before talking with your healthcare provider. Allergy to ragweed and related plants: Artichoke may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.
What not to eat on an artichoke? ›
When preparing an artichoke, discard the center "choke" (except in baby artichokes), but the base of the petals, the center of the stem and the entire artichoke heart are completely edible and easy to cook. That's when all the fun begins!
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.
Is white pizza healthier than regular pizza? ›
Ultimately, white pizza isn't necessarily healthier than red. While skipping the sauce could save on calories and sodium, the extra cheese and oil substituted in a white pizza can be just as bad. But if you suffer from reflux or other gastric issues, white pizza might be the better choice.
Is white pizza sauce the same as alfredo? ›
Is Alfredo sauce the same as white pizza sauce? Alfredo sauce is not necessarily the same as traditional white pizza sauce, even though the ingredient profiles are similar. Alfredo sauce has a pourable consistency because it's usually paired with pasta, while white pizza sauce has a thicker spreadable consistency.
What is white cheese pizza made of? ›
It's still there today. White pizza is on the menu as a “best seller.” Toppings listed: mozzarella, ricotta, Romano cheese, oregano, basil, black pepper, and garlic Infused Oil. No sauce. If you've never had white pizza, now you know where to go for your next pizza night.
What is the white stuff on the bottom of pizza? ›
That is called cornmeal and it serves three functions. The cornmeal contributes to the crust's unique flavor.
Who says you can get your greens and enjoy homemade pizza at the same time?
White pizza goes green