Chard And Chvre Pizza Recipes

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SWISS CHARD, GARLIC, AND GRUYERE PIZZA



Swiss Chard, Garlic, and Gruyere Pizza image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 7

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 store-bought whole-wheat pizza dough or homemade Large-Batch Whole-Wheat Pizza Dough
1 cup grated Gruyere (2 ounces)
Pinch red-pepper flakes

Steps:

  • 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.

Nutrition Facts : Calories 372 g, Cholesterol 16 g, Fat 13 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 817 g

SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS



Swiss Chard au Gratin French Bread Pizzas image

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 1/4 to 2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches)
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Freshly ground pepper
Freshly grated nutmeg
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
2 cups shredded Parmigiano-Reggiano
One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.
  • Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.
  • Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.
  • Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.
  • The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
  • Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

HOT SAUSAGE AND CRISPY CHARD PIZZA



Hot Sausage and Crispy Chard Pizza image

Upgrade store-bought dough with spicy sausage, torn hardy greens, and dollops of ricotta. Presto: "homemade" pizza night.

Provided by Chris Morocco

Categories     Bon Appétit     Pizza     Quick & Easy     Kid-Friendly     Sausage     Leafy Green     Cheese     Small Plates

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil, divided
3/4 pound hot Italian sausage, casings removed
1 bunch Swiss chard, ribs and stems sliced into 1" pieces, leaves torn
Kosher salt, freshly ground pepper
1 pound prepared pizza dough, room temperature
1/3 cup finely grated Parmesan
1 tablespoon rosemary leaves
1 cup grated Fontina cheese
1 cup ricotta

Steps:

  • Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
  • Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
  • Coat dough with remaining 1 Tbsp. oil and stretch into an 18x12" oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
  • Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18-22 minutes. Let cool 5 minutes.

SAUSAGE AND CHARD WHITE CORNBREAD PIZZA



Sausage and Chard White Cornbread Pizza image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 13

1 box instant cornbread mix
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 tablespoon vegetable oil
1 cup whole-milk ricotta
1/4 cup grated Asiago cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons grated Parmesan
1 pound Italian sausage, in bulk or removed from the casing
2 cups Swiss chard leaves, chopped
Salt and freshly ground black pepper
Pickled sweet red cherry peppers, such as Peppadews, thinly sliced, for topping

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix the cornbread mix, milk, butter and egg in a bowl until smooth. Coat a large, cast-iron skillet with the oil. Add the cornbread mixture to the skillet and, using your fingers, press it until it covers the entire surface area of the skillet. Bake until golden around the edges, 15 to 20 minutes. Let cool.
  • Mix together the ricotta, Asiago, Pecorino Romano and Parm in a small bowl.
  • In a separate skillet, brown the sausage over medium-high heat, crumbling the sausage with a spoon and cooking until golden brown and no longer pink. Drain on a paper towel, but reserve the fat in the skillet. Lower the heat to medium and add the greens. Season with salt and pepper and saute until wilted and cooked through, about 5 minutes. Let cool.
  • Preheat the broiler.
  • Smear a good layer of the cheese mixture on top of the crust. Top with the crumbled sausage and sauteed chard. Place under the broiler until bubbling and melted, 3 to 5 minutes. Top with the sliced peppers and serve!

SWISS CHARD ARTICHOKE PIZZA



Swiss Chard Artichoke Pizza image

The Swiss Chard and Artichokes combined with parmesan and mozzarella cheese makes for a unique and tasty pizza. You can use a store bough pizza dough (Trader Joes is good) or use this quick and easy pizza crust. Note: I have revised the recipe and added bacon and more cheese. Select chard with fresh green leaves; avoid those that are yellow or discolored,store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days. This recipe is a spin off from http://www.farmgirlfare.com/

Provided by BakinBaby

Categories     Chard

Time 40m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 cup onion (chopped)
6 garlic cloves (minced)
1 bunch swiss chard (about 12-16 ounces, separate leaves from stalks and chop into small pieces)
1 (14 ounce) can artichoke hearts (water packed,drained and chopped)
1 cup parmesan cheese (grated)
1 1/2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 teaspoon red pepper flakes
16 -24 ounces mozzarella cheese (shredded)
1/2 cup mushroom (canned-sliced or fresh-sauted)
4 slices bacon (cooked and crumbled)
1 (1/4 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
  • Remove from heat, cool slightly,stir in Parmesan cheese.
  • Pizza:.
  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
  • Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.

CHARD AND CHèVRE PIZZA



Chard and Chèvre Pizza image

Make and share this Chard and Chèvre Pizza recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/4 lbs swiss chard, leaves and stems separated
2 tablespoons olive oil
1 pint cherries (2 1/2 cups) or 1 pint grape tomatoes, halved (2 1/2 cups)
5 ounces cremini mushrooms, cleaned, trimmed, and quartered (2 cups)
1 small red onion, diced (1 cup)
2 garlic cloves, minced (2 tsp.)
3/4 teaspoon chili powder
1 (13 7/8 ounce) package refrigerated prepared pizza dough
4 ounces goat cheese, crumbles (1 cup)

Steps:

  • Preheat oven to 400°F Chop chard stems into 3/4-inch pieces. Chop chard leaves into 3/4-inch-wide strips. Set aside.
  • Heat oil in large skillet over medium-high heat. Add tomatoes, mushrooms, onion, and chard stems. Cook 10 minutes, or until vegetables are tender and tomatoes are soft, stirring occasionally.
  • Add garlic, chili powder, and chard leaves. Season with salt and pepper. Cover, reduce heat to medium-low, and cook 2 minutes, or until chard is wilted.
  • Meanwhile, coat baking sheet with cooking spray. Press pizza dough into 15- x 10-inch rectangle on baking sheet.
  • Bake 10 minutes. Top crust with warm tomato-chard mixture, and sprinkle with goat cheese. Bake 15 to 17 minutes more, or until crust is browned and goat cheese is melted.

Nutrition Facts : Calories 171.1, Fat 10.5, SaturatedFat 4.6, Cholesterol 15, Sodium 306.6, Carbohydrate 14.8, Fiber 3.1, Sugar 9, Protein 7.2

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