Swiss Chard filled Pizza (Pizza con bietole)
Swiss Chard Filled Pizza (Pizza con bietole) is a classic double crust pizza filled with sautéed swiss chard, black olives and mozzarella.
- Prep time
- 50 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
- 1 envelope dry yeast ((8 grams))
- 1 tbsp granulated sugar
- 1+1/3 cup water
- 3+1/4 cup all purpose flour
- 2 tsp salt
- 2 tbsp olive oil
- 1 large bunch swiss chard ((about 1 1/2 lbs or 680 grams))
- 2 tbsp olive oil (plus extra for greasing pan and brushing on the dough)
- 2 clove garlic (finely minced)
- 1/2 tsp salt
- a pinch red pepper flakes (optional)
- 1/4 cup black olives (pitted and sliced)
- 1 cup mozzarella (cubed)
- 3 tbsp Parmigiano cheese (grated)
Instructions
- 1
Proof the yeast: heat water until lukewarm and place in a small bowl. Stir in yeast and sugar and let sit for about 10 minutes until foamy. Meanwhile combine flour and salt in the bowl of your stand mixer fitted with a dough hook.
- 2
When the yeast is ready, stir in olive oil and with the mixer running on low speed, slowly pour the mixture into the flour. Mix until combined, then increase to the next speed and knead the dough for about 7 minutes. The dough will be smooth and elastic.
- 3
Transfer the dough to a bowl greased with olive oil, turning it on all sides to coat. Cover with plastic wrap and let rise in a warm part of your kitchen for 2 hours. If your kitchen is cold I would recommend placing it in the unlit oven with the light on.
- 4
While the dough rises rinse the swiss chard well. Do not dry it as the water still clinging to the leaves will help wilt it in the pan. Give it a coarse chop. Do not discard the ribs: finely chop them by cutting them lengthwise and then crosswise into small pieces (as you would chop celery).
- 5
Heat a large, deep skillet on medium high heat. Toss in the swiss chard and cook with the lid on, stirring occasionally, for about 7 minutes.
- 6
Uncover, add olive oil, finely minced garlic, salt, and red pepper flakes (optional). Saute for 2 minutes longer. Transfer to a bowl to cool. Stir in chopped black olives.
- 7
Generously grease a rectangular baking sheet with olive oil. Divide the dough in half. Roll out one half of the dough into a large rectangle of about 3 mm thickness to fit the baking sheet. Carefully transfer it to the baking sheet.
- 8
Evenly distribute the swiss chard mixture over the dough leaving a small border along all sides. Top with the cubed mozzarella and sprinkle the entire filling with grated Parmigiano cheese.
- 9
Roll the second piece of dough and carefully place over the filling. Fold the edges of the bottom dough over the top dough to seal. Prick the surface with a fork in order to allow steam to escape while baking. Brush the dough with olive oil.
- 10
Bake in a 400 degree F preheated oven for 30 minutes. If the top beings to brown too quickly, cover with aluminum foil during the last 10 minutes of baking. Remove from the oven and allow to cool a few minutes before slicing into squares.