1large bunchswiss chard(about 1 1/2 lbs or 680 grams)
2tbsp olive oilplus extra for greasing pan and brushing on the dough
2clovesgarlicfinely minced
1/2tspsalt
pinchred pepper flakesoptional
1/4cupblack olivespitted and sliced
1cupmozzarellacubed
3tbspParmigiano cheesegrated
Instructions
Prepare the dough
Proof the yeast: heat water until lukewarm and place in a small bowl. Stir in yeast and sugar and let sit for about 10 minutes until foamy. Meanwhile combine flour and salt in the bowl of your stand mixer fitted with a dough hook.
When the yeast is ready, stir in olive oil and with the mixer running on low speed, slowly pour the mixture into the flour. Mix until combined, then increase to the next speed and knead the dough for about 7 minutes. The dough will be smooth and elastic.
Transfer the dough to a bowl greased with olive oil, turning it on all sides to coat. Cover with plastic wrap and let rise in a warm part of your kitchen for 2 hours. If your kitchen is cold I would recommend placing it in the unlit oven with the light on.
Prepare the filling
While the dough rises rinse the swiss chard well. Do not dry it as the water still clinging to the leaves will help wilt it in the pan. Give it a coarse chop. Do not discard the ribs: finely chop them by cutting them lengthwise and then crosswise into small pieces (as you would chop celery).
Heat a large, deep skillet on medium high heat. Toss in the swiss chard and cook with the lid on, stirring occasionally, for about 7 minutes.
Uncover, add olive oil, finely minced garlic, salt, and red pepper flakes (optional). Saute for 2 minutes longer. Transfer to a bowl to cool. Stir in chopped black olives.
To assemble
Generously grease a rectangular baking sheet with olive oil. Divide the dough in half. Roll out one half of the dough into a large rectangle of about 3 mm thickness to fit the baking sheet. Carefully transfer it to the baking sheet.
Evenly distribute the swiss chard mixture over the dough leaving a small border along all sides. Top with the cubed mozzarella and sprinkle the entire filling with grated Parmigiano cheese.
Roll the second piece of dough and carefully place over the filling. Fold the edges of the bottom dough over the top dough to seal. Prick the surface with a fork in order to allow steam to escape while baking. Brush the dough with olive oil.
Bake
Bake in a 400 degree F preheated oven for 30 minutes. If the top beings to brown too quickly, cover with aluminum foil during the last 10 minutes of baking. Remove from the oven and allow to cool a few minutes before slicing into squares.
Notes
If you don't have swiss chard, escarole, spinach or rapini may be substituted.
For extra flavor add toasted pine nuts, raisins or anchovies to the filling.
If you're not partial to greens, this pizza can be filled with a variety of ingredients of your choice including sausage, cured meats, cheeses or grilled vegetables.
Enjoy hot or at room temperature.
Leftovers keep well refrigerated for up to 3 days. Simply reheat in your oven and serve.
Swiss Chard filled Pizza can be frozen well sealed in plastic wrap. Wrap in aluminum foil before placing in your oven to defrost.
Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.