Pizza Bianca with Goat Cheese and Chard
Again taking a stab at a new use for the proliferation of chard out back. Pizza! Shazam. I figure this takes care of both my slightly obsessive desire for pizza and obligation to eat some greens. (The boys didn’t get why I would do such a thing to an innocent pizza, and ate pita pizzas instead.)
I saw it here. But I couldn’t bring myself to boil the poor freshly-plucked chard – instead I roughly chopped, then sauteed it in a slick of oil and whack of crushed garlic until it wilted down to almost nothing, scattered grated mozzarella over rolled-out pizza dough (on a cornmeal-dusted baking sheet), topped it with the chard and crumbled goat cheese and took their advice to drizzle it with garlicky oil (squish a clove of garlic into a small dish of oil and let it sit a bit) and baked it at 450°F for about 20 minutes, until it was golden and fantastic.
The goat-cheese-and-chard-ness of it makes it sound a little shi shi lala, don’t you think? It’s sufficiently unsloppy enough to serve in small fingers for a cocktail party, if you’re into that sort of thing. Serve it straight from the cutting board. Rustic-chic, no?
September 04 2010 09:49 pm | appetizers
newlywed on 05 Sep 2010 at 6:46 am #
Looks great! Wish I had chard growing out back…it’s one of my favorite greens.
Kalynskitchen on 05 Sep 2010 at 9:23 am #
I love this idea, and I do have chard, yaay!
Jessica on 05 Sep 2010 at 11:41 am #
Looks delicious!
Laurie in Burnaby on 05 Sep 2010 at 1:55 pm #
Looks wonderful!
Karen on 05 Sep 2010 at 4:24 pm #
I’m making this right NOW! Looks yummy – hope mine turns out as pretty as yours.
Sharon on 05 Sep 2010 at 5:42 pm #
I’ve heard you can crochet it. Haha.
OT: Have you ever frozen damson plums? Whole, with pit, without pit, sliced, blanched? I remember the whole tomato balls. Cute. And I’ve done it!
Thank you.
Joni on 06 Sep 2010 at 7:34 am #
Yum! I’m definitely going to try this. White pizzas are my new favorite and I’m always looking for new topping ideas. I always start by spreading my dough with olive oil and fresh, crushed garlic. It really makes it. Mmmmmmm.
Farmgirl Susan on 06 Sep 2010 at 8:06 am #
LOL I *just* emailed you my Swiss Chard Artichoke Pizza recipe!
Jaya on 06 Sep 2010 at 9:41 am #
Wow, this is a beauty! Una (on 17th) had a great interpretation of the Bianca going. It had Yukon potatoes, truffle oil and (can’t remember the exact type) honey. It was amazing. When I called a few weeks ago, I found out that it was off the menu! The server said it wasn’t really that popular. I would love to make my own, but your recipe looks like a wonderful alternative! Thanks for the beautiful recipe/photos!
molly on 07 Sep 2010 at 7:41 am #
The boys never get it. Sigh. Diced zucchini and slivered peppers on my pizza last night, plus tomato mince and fresh basil. But such is the beauty of pizza night, no? Roll the dough, and to each his own, hip hooray!
Lana in South Mountain (ON) on 07 Sep 2010 at 10:17 am #
Shi la la?
You crack me up.
xox