Swiss Chard And Ricotta Cornmeal Crust Pizza Recipes

Steps:

• Combine the flour, Parmesan, mascarpone, salt, cayenne and butter in the bowl of a food processor and pulse, pulse, pulse, until it looks very dry and crumbly--what I like to call the Parmesan stage. Add the eggs and pulse until the mixture forms a ball. Remove the dough from the food processor, and refrigerate for at least 30 minutes.
• Coat a large saute pan generously with olive oil. Add the garlic and crushed red pepper and bring the pan to a medium heat. When the garlic has become golden brown and is very aromatic remove it and discard, it has fulfilled its garlic destiny. Add the Swiss chard stems, leeks and 2 to 3 tablespoons of water and season with salt. When the water has evaporated and the stems and leeks are soft, add the leaves. Season the leaves with salt and saute until they are very soft and wilted. Remove from the heat and allow the Swiss chard to cool.
• In a large bowl combine the ricotta, Parmesan, eggs, cayenne and the Swiss chard mixture. Mix to thoroughly combine. Taste and adjust the seasoning if needed (it will). Set aside.
• Preheat the oven to 375 degrees F.
• Remove the dough from the refrigerator and let warm up for about 10 to 15 minutes, this will make it really much easier to roll out.
• Dust a large clean work surface with flour and roll the dough into a large circle about 1/4 to 1/8-inch thick. Transfer the dough to a large sheet try lined with parchment paper. Lay the dough out flat, don't worry about the overhang on the sides. Put the filling in a large circle in the center of the rolled out dough leaving a 3 to 4-inch border of dough along the outside edge. Fold the dough up around the filling to make a "free-form pie". Brush the top of the dough with egg wash and bake in the preheated oven until the crust is firm, golden brown and shiny, about 45 to 50 minutes. Remove from the oven and let cool for 10 to 15 minutes before slicing, this will allow it to up for easier slicing.
• Serve hot or at room temperature.
• What a delightful lunch!!!

Steps:

• Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
• While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
• Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
• In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
• Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Steps:

• Pizza Dough:.
• 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.
• 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.
• 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.
• 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.
• Pizza Topping:.
• Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in sauté 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.
• Preheat oven to 450°; 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.

Steps:

• For the dough: Combine the flour, sugar and 1 teaspoon salt in a food processor and pulse until mixed. Add about a third of the butter and process until thoroughly combined with no visible chunks of butter (the mixture will be slightly yellow). Add the remaining butter and pulse until the mixture resembles a very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add 1/4 cup ice water through the feed tube, pulsing just until evenly combined. Squeeze a handful of the dough together-it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water.
• Turn the dough out onto a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining third of dough. Wrap each piece tightly in plastic wrap and refrigerate until firm, at least 1 hour or up to 2 days.
• For the filling: Nest a colander in a bowl. Heat 2 tablespoons olive oil in a large high-sided pan over medium-high heat. Add the onions, chard stems, 1 1/2 teaspoons salt and a few grinds of pepper and cook, stirring occasionally, until the onion is translucent and starting to brown, 8 minutes. Stir in the garlic and cook for an additional minute. Transfer to the colander.
• Drizzle another tablespoon of olive oil in the pan; add half the chard leaves and a sprinkle of salt. Stir until the leaves are wilted and cooked, about 2 minutes. Transfer to the colander. Repeat with the remaining oil and chard leaves. Press the cooked chard with the back of a large spoon or dry measuring cup to squeeze out as much excess liquid as possible. Let cool completely.
• Whisk together the ricotta, 1/2 cup Parmesan, 1 egg, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl.
• To assemble the pie: Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish and lightly beat the remaining egg in a small bowl.
• Let the dough pieces stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment and roll into a rough 14-inch square, 1/8-inch thick (if the dough gets too soft, pop it in the fridge to firm up, then continue rolling). Roll the smaller piece into a rough 11-inch square in the same manner.
• Transfer the larger piece of dough to the prepared baking dish. Gently press the dough into the bottom and up the sides of the dish, leaving some overhang. Brush the bottom and sides with some of the egg wash. Sprinkle the bottom with breadcrumbs and the remaining 2 tablespoons Parmesan. Add the cooled chard and pat down gently. Spread the ricotta mixture evenly on top.
• Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp the edges to form a tight seal. Brush the top and edges of the crust with the egg wash and cut decorative slits in the top of the pie. Sprinkle with sesame seeds, if using.
• Bake until the crust is deep golden brown, about 1 hour. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 1 hour before serving.

Steps:

• Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
• Remove from heat, cool slightly,stir in Parmesan cheese.
• Pizza:.
• In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
• Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.

Steps:

• Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
• Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
• Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.