Artichoke

Swiss Chard and Artichoke 'White' Pizza

September 21, 2009
Author Notes

Ever since falling in love with Swiss chard a dozen years ago, I've been on a one farmgirl mission to convince anyone and everyone I can to try growing (or at least eating!) some themselves. This marvelous green is not only both heat and cold tolerant and extremely easy to grow from seed, but it's also delicious, really good for you, and incredibly versatile. I grow it year round in my zone 5 kitchen garden. I make all kinds of things with Swiss chard, but this pizza is one of my favorites - and one of the easiest ways to convert Swiss chard skeptics. It's adapted from a Swiss Chard and Artichoke Dip recipe I created a few years ago, and is a great way to get your greens. —FarmgirlSusan

  • Serves enough topping to thickly cover one 12" to 14" pizza
Ingredients
  • Pizza dough for one 12" to 14" pizza
  • 6 to 8 ounces mozzarella, thinly sliced or shredded
  • 3 Tablespoons olive oil
  • 1 cup finely chopped onion
  • 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
In This Recipe
Directions
  1. 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.
  2. Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook over medium heat, stirring frequently, until soft, about 6 to 8 minutes.
  3. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
  4. Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes.
  5. Stir in the Worcestershire sauce.
  6. 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.
  7. 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, then top with mozzarella.
  8. Slide 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!

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  • Kara Gouwens
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