Swisschardartichokepizza 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.)

SPICY SWISS CHARD AND ARTICHOKE DIP



Spicy Swiss Chard and Artichoke Dip image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the baking dish
6 cloves garlic, minced
4 slices thick-cut applewood-smoked bacon, diced
8 cups roughly chopped Swiss chard, stems removed
1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
1/4 cup sliced pickled jalapeños, drained and chopped
1/4 cup sun-dried tomatoes, drained and finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup ricotta cheese
4 ounces cream cheese, softened
1 cup shredded sharp white cheddar cheese
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
Pita chips or crackers, for serving

Steps:

  • Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large sauté pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Remove all but 1 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapeños and sun-dried tomatoes; heat through, about 1 minute.
  • In a medium pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and parmesan. Season with salt and pepper.
  • Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.

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.

SWISS CHARD AND RICOTTA CORNMEAL CRUST PIZZA



Swiss Chard and Ricotta Cornmeal Crust Pizza image

This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008 issue The Oprah Magazine The dough recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired. NOTE: when I first posted this recipe, I included ABM instructions, after trying it in the bread maker twice, I've decided this dough should be made by hand. .

Provided by BakinBaby

Categories     Chard

Time 40m

Yield 2 pizzas, 12 serving(s)

Number Of Ingredients 16

1 bunch swiss chard (about 12 oz.)
4 slices bacon, cut into 3/4-inch squares
4 garlic cloves, thinly sliced
sea salt & freshly ground black pepper, to taste
1 cup ricotta cheese
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (grated-optional)
1 teaspoon red pepper flakes
pizza dough
1 (1 1/4 ounce) package active dry yeast (1 tablespoon)
1 1/2 cups warm water
2 1/2 cups all-purpose flour, plus more as needed
1/4 cup olive oil
2 teaspoons milk
1 1/4 teaspoons salt
1 1/2 cups cornmeal (stone ground, plus more for pan)

Steps:

  • Pizza Dough:.
  • In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.
  • Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.
  • Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.
  • Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough.
  • Pizza Topping:.
  • Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8-10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2-3 minutes. Add Swiss chard stems. Cook 8-10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.
  • Preheat oven to 450°; Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan,mozarella (if using) and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.

Nutrition Facts : Calories 287.8, Fat 11.8, SaturatedFat 4.2, Cholesterol 19.7, Sodium 451.8, Carbohydrate 35.4, Fiber 3.2, Sugar 0.7, Protein 11.1

SWISS CHARD TZATZIKI



Swiss Chard Tzatziki image

In an otherwise traditional tzatziki, a Greek dip made with yogurt, Swiss chard stands in for cucumber, adding a wealth of nutrients; whole-wheat pita wedges bring fiber to the hors d'oeuvre.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 cup green or red Swiss chard, stemmed and finely chopped
1 garlic clove
1/4 teaspoon coarse salt
1 cup low-fat Greek yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
2 whole-wheat pitas, cut into wedges and toasted

Steps:

  • Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain.
  • Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges.

Nutrition Facts : Calories 137 g, Cholesterol 3 g, Fat 5 g, Fiber 3 g, Protein 7 g, Sodium 311 g

SWISS CHARD WITH GARLIC



Swiss Chard with Garlic image

This is a very simple recipe for Swiss chard. I like to use the whole vegetable but you need to saute the stems and the leaves separately as the stems take longer. This won't make a lot as the chard will wilt, so if you love chard, think about doubling the recipe.

Provided by barbara

Categories     Fruits and Vegetables     Vegetables     Greens     Chard

Time 15m

Yield 2

Number Of Ingredients 6

1 bunch Swiss chard
2 tablespoons olive oil
2 cloves garlic, minced
1 pinch red pepper flakes
salt to taste
1 squeeze fresh lemon juice

Steps:

  • Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
  • Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

Nutrition Facts : Calories 147.6 calories, Carbohydrate 5.7 g, Fat 13.8 g, Fiber 2 g, Protein 2.3 g, SaturatedFat 1.9 g, Sodium 242.7 mg, Sugar 1.4 g

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1 teaspoon extra virgin olive oil. 1. This is a 5 hour rise 2. Dough ready for balling. Mix the flour, salt, and yeast together with dry fingers in a large bowl. Add the water and oil and combine until blended. Cover the bowl with plastic wrap set in a 70-80 degree environment for 4-12 hours.
From pizzagoon.com


SWISS CHARD AND HOMINY BBQ PIZZA RECIPE - FOOD & WINE
Step 1. Preheat the oven to 375°. Line a baking sheet with parchment and the pizza crust. Advertisement. Step 2. Rinse and roughly chop the Swiss chard …
From foodandwine.com


TWO CHEESE STEAK FLATBREAD PIZZA WITH SWISS CHARD CHIMICHURRI
2012-10-05 Instructions. Preheat the oven to 350 degrees. Place the flatbreads on a baking sheet in a single layer (use more than one baking sheet, if necessary).
From sarahscucinabella.com


SWISS CHARD ARTICHOKE PIZZA - MEDITERRANEAN RECIPES
Swiss Chard Artichoke Pizza might be just the Mediterranean recipe you are searching for. This recipe serves 4. One serving contains 1093 calories, 50g of protein, and 65g of fat. If you have parmesan cheese, artichoke hearts, onion, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a …
From fooddiez.com


SWISS CHARD FRITTATA - SIDEWALK SHOES
2018-06-28 Heat the oil in a 12-14 inch frying pan over medium-high heat. Add the potato, onion, garlic, and chives. Let sit for about 3-4 minutes before stirring to get a brown crust on the potatoes. Continue to saute for about 5 more minutes. …
From sidewalkshoes.com


SWISS CHARD STRATA - RECIPE - RACHAEL RAY SHOW
2021-03-31 Preparation. Preheat oven to broil. Place mushrooms and stock in small pot, bring to low boil and reconstitute. Reduce to 1 cup, then remove mushrooms to cool and finely chop them. Reserve broth. Thick slice bread into 1-inch pieces and arrange on …
From rachaelrayshow.com


SWISS CHARD GOAT CHEESE TART - HEALTHY SEASONAL RECIPES
2021-04-02 Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free ...
From healthyseasonalrecipes.com


SWITZERLAND PERFECT PIZZA RECIPE - SILVIO CICCHI
2015-09-14 After lying your pizzas with a diameter of about 30 cm, Add the mozzarella and mix of Swiss cheese that you have prepared. Now add the tomatoes into wedges. Bake your pizzas in an oven pre-heated to a temperature of about 250/300 degrees. They will be ready in about 15 minutes, until the edge of your pizzas turn out to be perfectly golden.
From silviocicchi.com


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