Swiss Chard, Garlic, and Gruyere Pizza
Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Whole Living, October 2012
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- 1 bunch Swiss chard (1 pound), stems removed and thinly sliced, leaves torn into pieces
- Coarse salt
- 1 pound homemade Whole-Wheat Pizza Dough or store-bought whole-wheat pizza dough
- 1 cup grated Gruyere (2 ounces)
- Pinch red-pepper flakes
Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.