Creamy Swiss Chard Pizza
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!