Swiss Chard and Artichoke White Pizza Recipe (2024)

Swiss Chard and Artichoke White Pizza Recipe (2)Who says you can get your greens and enjoy homemade pizza at the same time?

Because I'm a patient and understanding girl, I'm going to give you and Swiss chard another chance to get together. I realize romances can take time, and that it isn't always love at first bite.

So maybe you weren't wowed by the thought of

Hot Swiss Chard Artichoke Dip or Swiss Chard and Artichoke Soup. And perhaps you're simply not the Healthy Swiss Chard Tuna Salad with Kalamata Olives type—even if the crunchy chard stalks stand in beautifully for celery. My Swiss Chard Cabbage Salad with Garbanzo Beans and Cottage Cheese didn't do it for you either? That's okay.

I still have faith in you. Because this, this is pizza. And everybody loves pizza.

I won't go on and on about how wonderful Swiss chard is because I've already done that. But since it's time to start thinking about an early spring garden, I will quickly remind you once again how

easy Swiss chard is to grow from seed—and remind you that it happily thrives in containers (hint hint, apartment dwellers).

It's also cold tolerant, heat tolerant, and really hard to kill. Did I mention it happens to be really good for you?

Unlucky in love? Your vegetable soul mate just might be waiting for you at the farmers' market. So go on, give Swiss chard a try.

Swiss Chard and Artichoke White Pizza Recipe (3)White pizza goes green

Susan's Swiss Chard Artichoke 'White' Pizza
Makes enough topping to thickly cover one 12" to 14" pizza

On the last day of autumn, I

picked several pounds of Swiss chard in my homemade greenhouse and packed it into plastic bags that I placed with ice packs in a cooler in the pantry (because there wasn't enough room in the fridge). After three weeks, what was left still looked fine. Freshly picked greens will last quite a while if kept cool and moist.

This pizza topping is basically the first half of my

Hot Swiss Chard Artichoke Dip recipe. Don't have a can of artichokes handy? I think it would still be quite tasty without them. Mixing in some olives (black or kalamata) or a few chopped dried tomatoes instead would probably be very nice.

You could also make this recipe using a mix of other greens, such as mustard and collard, or even kale. I'm sure spinach would work well. Since the finished pizza froze and reheated beautifully, I'm also thinking you could make up the topping ahead of time and freeze it.

A

baking/pizza stone is a great investment that allows you to make amazingly crisp pizza crusts and crusty artisan breads. I've been using the same one for 14 years. A pizza peel is a really useful thing to have. I own two—a large wood one and smaller metal one with a long handle—and use them all the time.

Pizza dough (use your favorite or try

my simple recipe)
6 to 8 ounces mozzarella, thinly sliced or shredded

3 Tablespoons olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces or 4 cups packed of leaves), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
1 teaspoon Worcestershire sauce
3/4 cup freshly grated Pecorino Romano or Parmesan cheese

About an hour before you're ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.

Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 6 to 8 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes. Stir in the Worcestershire sauce. Remove pan from heat and let chard mixture cool slightly, and then stir in Pecorino Romano. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.

Shape the pizza dough on a piece of

unbleached parchment paper, and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren't using a baking stone). Spread the chard mixture evenly over the dough. Top with mozzarella.

Slide the pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!

Want another slice?

My Favorite Easy Pizza Dough Recipe
Arugula Pesto Pizza
Three Onion and Three Cheese Pizza
Fresh Tomato and My Favorite Basil Pesto Pizza
Homemade Pita Bread Pizzas

Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

© FarmgirlFare.com, the foodie farm blog where pizza delivery at the end of a long day is not an option when you live 34 miles from the nearest pizza parlor, which is why we always try to keep several different kinds of homemade pizza in the freezer.

Swiss Chard and Artichoke White Pizza Recipe (2024)
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