Swiss Chard and Ricotta Pizza

swiss-chard-ricotta-pizza
Photo by Joseph De Leo
Swiss Chard and Ricotta Pizza 4.2 5 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 516 calories
    • Fat 24 g
    • Sat Fat 7 g
    • Cholesterol 32 mg
    • Sodium 1,211 mg
    • Protein 19 g
    • Carbohydrate 58 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 6 mg
    • Calcium 199 mg

Heat oven to 450° F. Rub the bottom of a rimmed baking sheet with 2 tablespoons of the oil. Press the dough into a 10-by-12-inch rectangle on the prepared baking sheet. Season with ¼ teaspoon each salt and pepper. Bake until golden brown, 18 to 22 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chard stems and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the chard leaves, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 4 minutes. Stir in the vinegar.

Dollop the ricotta on the pizza and top with the chard mixture. Drizzle with olive oil.

Ingredients

  1. Check 1/4 cup olive oil, plus more for serving
  2. Check 1 pound pizza dough, at room temperature
  3. Check kosher salt and black pepper
  4. Check 2 bunches Swiss chard, thick stems removed and sliced and leaves chopped
  5. Check 2 cloves garlic, chopped
  6. Check 1 teaspoon red wine vinegar
  7. Check 1 cup ricotta

Directions

  1. Heat oven to 450° F. Rub the bottom of a rimmed baking sheet with 2 tablespoons of the oil. Press the dough into a 10-by-12-inch rectangle on the prepared baking sheet. Season with ¼ teaspoon each salt and pepper. Bake until golden brown, 18 to 22 minutes.
  2. Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chard stems and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the chard leaves, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 4 minutes. Stir in the vinegar.
  3. Dollop the ricotta on the pizza and top with the chard mixture. Drizzle with olive oil.