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Swiss Chard, Garlic, and Gruyere Pizza

Recipe photo courtesy of Johnny Miller

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.

Source: Whole Living, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Ceramic pizza stones pull moisture from the exterior of the dough for a perfectly crisp crust. A preheated baking sheet works almost as well.

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  • SeaOfGiants
    12 OCT, 2012
    Using good dough is essential to this delicious & simple pizza recipe. I used a garlic dough from a local boutique pizzeria who sells it at my grocery store. I used red pepper flakes earlier in the process, when sautéing the garlic & swiss chard to help release some of the heat. As a finish, a light drizzle of white truffle oil took it to the next level of garlicky, earthly flavors!
    Reply

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