Ingredients
2 fresh pizza dough balls, home-made or store-bought
For stuffing
3 tablespoons olive oil
3 garlic cloves, chopped
1 onion, thinly chopped
about 2 1/2 pounds Swiss chard, cooked and chopped
1/2 cup grated Parmesan Reggiano cheese
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon red chilies (optional)
For brushing
about 1 tablespoon olive oil
Directions
o Place the pizza dough balls in separate large-sized plastic bags. Close with plastic ties. Allow the dough to increase in volume (about 6 hours).
o Meanwhile prepare the stuffing. Cook the Swiss chard in a large pot of boiling water. After it is cooked, drain the water, and cool. Using your hands squeeze the water from the Swiss chard so that it will not be too heavy, and make the dough soagy.
o Chop the Swiss chard.
o Heat up the olive oil.
o Saute the chopped onion in the olive oil until it is soft and golden. Add the garlic cloves. Saute for another minute or so.
o Add the chopped Swiss chard. Saute for another 2 to 3 minutes. Flavor with salt and pepper. Cool.
o Using a rolling pin, roll out one ball of dough on a floured surface until it is as thin as possible (about 1/8 inch).
o Grease a rectangular pizza dough baking pan and place the thin pizza dough panel on it, stretching it to the edges.
o Place the Swiss chard mixture on the pizza dough panel, making sure the mixture is evenly distributed.
o Sprinkle some grated Parmesan cheese on the Swiss chard mixture.
o Using a rolling pin, roll out the second ball of dough on a floured surface until it is as thin as possible (about 1/8 inch).
o Place the second dough panel on the top of the Swiss chard mixture.
o Press the edges of the two pizza dough panels with your fingers so that the ends of the pizza dough panels (about 1/2 an inch) stick together.
o Using a fork make some decorative pricks on the top pizza dough panel, to help the steam come out.
o Using a pastry brush, brush the top of the pizza panel with olive oil.
o Bake in a medium hot oven, 400 degrees F, until the crust is golden brown and it appears ready (about 30 minutes).
o Keep in the fridge till needed.
o Serve warm or at room temperature.
Notes
Swiss chard stuffed pizza is becoming very popular in Montreal. It's available in many Italian pastry shops. Some food writers believe this style of pizza originated in Sicily, others indicate that Swiss chard stuffed pizza is made in many regions, including Lazio. Notes and photo of store-bought pizza: Mary Melfi. |
