Swiss Chard and Potato Pizza

Swiss chard, potato and rosemary, reunited at last, on your pizza

We (the dog and I) visited the farmer's market on Wednesday, and were delighted to find a bin of rainbow chard. (Well, I was delighted. The dog was more interested in the meat purveyor just out of leash range.) As we walked home, I came up with a plan for its demise. I'd lightly sauté it, I decided, with garlic and red onion, and layer it on a pizza base with potato slices. Over the top I'd sprinkle fresh snipped rosemary, and toss on some vegan mozzarella I happened to have.

The dog didn't seem too happy with that plan; in fact, she slipped out the door and ran away from home while the pizza was baking. (It's a long story, but in the end, I'm grateful I live in a country of dog lovers.) Regardless, the pizza was wonderful, when we finally sat down to eat it. (And no, we didn't save a crust for the dog. Bad dog!)

The pizza dough (from this recipe) can be made ahead of time—the recipe makes enough for two good-sized pizzas, so I saved half in the fridge for another day. (It can also be frozen.) Most of the prep time is for the dough to rise, so you're free to do other things, like prepare the chard and potatoes. Or chase your dog.

For directions, peek below. And keep an eye on your dog.

Swiss Chard and Potato Pizza

Pizza crust (follow recipe for pizza crust; dividing dough in half)
3-4 small potatoes

1 bunch swiss chard (rainbow or green)
2 cloves garlic, minced
½ red onion
olive oil
salt
pepper
½ cup vegan cream cheeze
2 tablespoons rosemary, snipped
grated vegan mozzerella-style cheeze, optional

Roll out pizza dough to ½ inch thick. Lay in a pan (rectangular or circular) with a little cornmeal sprinkled on the bottom. Bake in a preheated 400F degree oven for 8-10 minutes.

Prepare the toppings:

Parboil potatoes in boiling water for 10 minutes. Set aside and cool. Slice into ¼ inch slices.

Sauté chard in olive oil with garlic and red onion for 5-10 minutes over medium heat, stirring frequently. Turn off heat and cover with a lid to let the chard continue cooking. (Chard isn’t as delicate as spinach and needs a few more minutes cooking time.)

Spread the cream cheeze evenly on the pizza crust. Layer with the chard and the potato slices. Sprinkle with rosemary.

Bake for 15 minutes in a 400F oven. Add grated cheeze, if desired, and bake 5-10 more minutes.

Comments

[VeggieGirl]

Yes, I too have been quite elated to find such a gorgeous (and plentiful) supply of swiss chard at the markets - that pizza looks like a lovely way to use some of the swiss chard!! yum!!

[sdfasdf]

you should make french fry pizza... janet eats it in naples