Swiss Chard And Ricotta Cornmeal Crust Pizza Recipe

Name: Swiss Chard And Ricotta Cornmeal Crust Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Pizza Dough:
2
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.
3
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.
4
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.
5
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.
6
Pizza Topping:
7
Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in saute 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.
8
Preheat oven to 450u00b0; 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.

994

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Swiss Chard And Ricotta Cornmeal Crust Pizza falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swiss Chard And Ricotta Cornmeal Crust Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions