Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 10/12/2012 Using good dough is essential to this delicious & simple pizza recipe. I used a garlic dough from a local boutique pizzeria who sells it at my grocery store. I used red pepper flakes earlier in the process, when sautéing the garlic & swiss chard to help release some of the heat. As a finish, a light drizzle of white truffle oil took it to the next level of garlicky, earthly flavors!
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Gallery Swiss Chard, Garlic, and Gruyere Pizza Credit: Johnny Miller Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Ceramic pizza stones pull moisture from the exterior of the dough for a perfectly crisp crust. A preheated baking sheet works almost as well.
Gallery Swiss Chard, Garlic, and Gruyere Pizza Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Swiss Chard, Garlic, and Gruyere Pizza Credit: Johnny Miller
Swiss Chard, Garlic, and Gruyere Pizza
Credit: Johnny Miller
Swiss Chard, Garlic, and Gruyere Pizza
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Ceramic pizza stones pull moisture from the exterior of the dough for a perfectly crisp crust. A preheated baking sheet works almost as well.
Cook’s Notes
Ceramic pizza stones pull moisture from the exterior of the dough for a perfectly crisp crust. A preheated baking sheet works almost as well.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/12/2012 Using good dough is essential to this delicious & simple pizza recipe. I used a garlic dough from a local boutique pizzeria who sells it at my grocery store. I used red pepper flakes earlier in the process, when sautéing the garlic & swiss chard to help release some of the heat. As a finish, a light drizzle of white truffle oil took it to the next level of garlicky, earthly flavors!
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 10/12/2012 Using good dough is essential to this delicious & simple pizza recipe. I used a garlic dough from a local boutique pizzeria who sells it at my grocery store. I used red pepper flakes earlier in the process, when sautéing the garlic & swiss chard to help release some of the heat. As a finish, a light drizzle of white truffle oil took it to the next level of garlicky, earthly flavors!
Martha Stewart Member
Rating: Unrated 10/12/2012
Using good dough is essential to this delicious & simple pizza recipe. I used a garlic dough from a local boutique pizzeria who sells it at my grocery store. I used red pepper flakes earlier in the process, when sautéing the garlic & swiss chard to help release some of the heat. As a finish, a light drizzle of white truffle oil took it to the next level of garlicky, earthly flavors!
Rating: Unrated
All Reviews for Swiss Chard, Garlic, and Gruyere Pizza
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Swiss Chard, Garlic, and Gruyere Pizza
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
