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This summer we received swiss chard in our weekly CSA farm share for 2 months straight. I love swiss chard, but I started running out of creative recipe ideas. My husband and I love pizza, so I thought…why not add it to a simple pesto based pizza. The pizza turned out to be fantastic – savory and packed with flavor. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 large bunch swiss chard*
  • 1 large onion, chopped*
  • 1 clove garlic, minced (or garlic curls)*
  • 1 medium summer squash (zucchini, yellow squash or other types)*
  • 12 oz part-skim mozzarella cheese
  • 1/4 cup pesto
  • pizza dough
  • 2 tbsp course cornmeal

DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Slice or chop all the vegetables. Heat olive oil in a large cast iron skillet wok (or other large skillet). Add onions and garlic (or garlic curls). Saute for 5 minutes, or until they begin to brown. Add summer squash and swiss chard, saute for another 5 minutes, or until squash begins to brown. Remove from heat, and set aside.
  3. Meanwhile, shred the cheese.
  4. Sprinkle cornmeal on a large pizza stone. Roll out pizza dough on the pizza stone.
  5. Bake rolled out pizza dough in the oven for 5 minutes.
  6. Remove from oven, and spread pesto evenly over pizza. Sprinkle with 1/3 of the cheese, then top with vegetables, and the rest of the cheese.
  7. Bake at 475 for about 10 minutes or until the crust is golden brown and the cheese is melted.
  8. Serve with a simple green salad.
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