Creamy Swiss Chard Pizza

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack

This recipe will work with any leafy green depending on the season - I’ve used kale, spinach, mustard green and even broccoli rabe (but for broccoli rabe I would blanch it first before sauteeing).

Ingredients

1 bunch swiss chard

½ red onion or 1 shallot thinly sliced

¾ cup heavy cream

¼-½ cup grated parmesan cheese (depending on how cheesy you want it!)

Salt

Pepper

Olive oil

Garlic scapes and scallions for topping

1 pizza dough - either store bought or homemade - if homemade, this is my favorite recipe to use

Directions

1. Separate chard leaves from stems - chop stems and set aside then coarsely chop leaves and set aside

2. Preheat oven to 450 degrees

3. Heat olive oil in a large saucepan or cast iron over medium heat

4. Add onion or shallot and chard stems, season with salt and pepper and cook, stirring often, until tender - about 4-7 minutes.

5. Add chard leaves and toss until wilted - about 1-2 minutes.

6. Add heavy cream and bring to a boil, then reduce heat and simmer, stirring often, until thickened - about 5-8 minutes. Turn off heat and season with salt and pepper and stir in parmesan cheese

7. Prepare your pizza dough in your pan of choose (I used a large cast iron pan and coated the bottom in olive oil then dimpled and stretched the dough to fit)

8. Top with creamy swiss chard and bake for 15-20 minutes - keep watch. Pizza is done when the bottom is lightly browned and slightly crispy and the chard mixture looks caramelized.

9. Top with sliced garlic scapes and scallions and enjoy!