Swiss chard makes a great two-in-one pizza topping with its crunchy stems and tender spinach-like leaves. If you’re not a goat cheese fan, try the recipe with shredded fresh mozzarella.
- 1 1/4 lb. Swiss chard, leaves and stems separated
- 2 Tbs. olive oil
- 1 pint (10 oz.) cherry or grape tomatoes, halved (2 1/2 cups)
- 5 oz. cremini or baby bella mushrooms, cleaned, trimmed, and quartered (2 cups)
- 1 small red onion, diced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 3/4 tsp. chili powder
- 1 13.8-oz. tube refrigerated prepared pizza dough
- 4 oz. goat cheese crumbles (1 cup)
- Preheat oven to 400°F. Chop chard stems into 3/4-inch pieces. Chop chard leaves into 3/4-inch-wide strips. Set aside.
- Heat oil in large skillet over medium-high heat. Add tomatoes, mushrooms, onion, and chard stems. Cook 10 minutes, or until vegetables are tender and tomatoes are soft, stirring occasionally. Add garlic, chili powder, and chard leaves. Season with salt and pepper. Cover, reduce heat to medium-low, and cook 2 minutes, or until chard is wilted.
- Meanwhile, coat baking sheet with cooking spray. Press pizza dough into 15- x 10-inch rectangle on baking sheet. Bake 10 minutes. Top crust with warm tomato-chard mixture, and sprinkle with goat cheese. Bake 15 to 17 minutes more, or until crust is browned and goat cheese is melted.
- Serving Size: Serves 6
- Calories: 314
- Carbohydrate Content: 41 g
- Cholesterol Content: 15 mg
- Fat Content: 12 g
- Fiber Content: 3 g
- Protein Content: 12 g
- Saturated Fat Content: 5 g
- Sodium Content: 730 mg
- Sugar Content: 8 g