Swiss Chard On Pizza

Carefully transfer the pizza to the pizza stone. About an hour before youre ready to bake your pizza place a baking stone if using on the lowest rack in the oven and heat to 500 degrees.

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Its description in the cookbook reads Beats waiting for.

Swiss chard on pizza. Bake for 5 minutes then change the oven from bake to broil. Spray or sprinkle olive oil on the crust then spread the chard evenly over the top using your fingers to separate the leaves if theyve cooked into one big lump. Add onion and chopped Swiss chard stalks and cook stirring frequently until soft about 6 to 8 minutes.

DIRECTIONS Saute onions and swiss chard stalks in olive oil until soft add garlic and cook another minute or two add swiss chard leaves and artichoke hearts cook about 10-12 minutes until swiss chard is tender stir in worcestershire sauce and red pepper flakes. Roll out 2nd ball of dough and place on top of the chard. Stir in the vinegar.

Meanwhile shred the cheese. Remove from heat cool slightlystir in Parmesan cheese. Broil the pizza for 5-6 minutes.

Seal the top dough to the bottom dough like an apple pie. Step 3 Dollop the ricotta on the pizza and. Add summer squash and swiss chard saute for another 5 minutes or until squash begins to brown.

Sprinkle cornmeal on a large pizza stone. Bake rolled out pizza dough in the oven for 5 minutes. Spread the swiss chard leaves over the cheeses.

With fork poke holes in top of dough. KEEP CHECKING BECAUSE OVER COOKING DRIES OUT THE SWISS CHARD. Heat olive oil in a 4-quart or larger pot.

Remove from oven and spread pesto evenly over pizza. It takes 2 Garlic 1 Flour 3 Swiss Chard and 2 Artichokes to make Swiss Chard Pizza and sells for 780 c. Bake AT 450 DEGREE oven for about 30 MIN THEN LOWER TEMP TO 350 OR 375 FOR ABOUT 45 MIN OR LESS Let dough brown.

It is listed as a slow recipe and takes 8850 c to learn. Remove from heat and set aside. Swiss Chard Pizza are a level 4 recipe that requires 15 minutes to cook.

Add the chard leaves garlic and ¼ teaspoon each salt and pepper and cook stirring occasionally until tender 2 to 4 minutes. On a lightly floured surface roll the dough to a rough 14-inch round. Spoon the Swiss chard topping over.

Roll out pizza dough on the pizza stone. Transfer it to a floured pizza peel or rimless cookie sheet or to the oiled baking sheet.

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