You know how the saying goes: “Pizza is always a good choice.” And we agree! But what if you want to change it up? We have some ideas for you. Take this recipe on Swiss Chard and Ricotta Skillet Pizza as an example. It’s fairly easy to make, but has lots of flavor and texture that will delight anyone who tries it, even those who aren’t typically fans of vegetables!
This pizza is rich and decadent, with a thin layer of creamy ricotta cheese spread across the dough. The Swiss chard leaves are finely chopped to create an almost-confetti texture on top for that extra pop of flavor! If you want even more protein, add beef as well. It’s also perfect if you need to sneak in some greens into your diet without knowing it – this dish has 13 grams per serving instead of just one or two like most pizzas out there. And because it’s made all at once in one pan, clean-up time goes down by a lot too!
Before starting, make sure to read the recipe all the way through and gather your ingredients.
Ingredients:
– Pizza dough (store bought or homemade)
– Ricotta cheese (amount varies on personal preference, we use about a cup)
– Swiss chard leaves (~a handful of chopped leaves per pizza – you can just estimate how much you need in advance so it’s ready when needed!)
– Beef/ground beef (+/- salt & pepper to taste if desired) (optional, but recommended for more protein!)
Instructions: Preheat oven to 400 degrees Fahrenheit before proceeding with following steps. Have pan prepared by spraying with cooking spray or lining with parchment paper and preheating as well.
Start by mixing ricotta cheese and Swiss chard in a bowl. Season with salt as needed, but taste it to see if you want more of this or that. Set aside for now.
Place dough on pan (or use rolling pin) then add the ricotta-chard mixture followed by shredded beef/ground beef to top off each pizza however you like! Add any other toppings desired such as additional cheese, pepperoni, salami, mushrooms etc. Now just bake at 400 degrees Fahrenheit until lightly browned (~15 minutes).Remove from oven and enjoy while still warm (hot)!
Tips on how to master this recipe:
* The dough is a simple recipe of bread flour, water and yeast. You can make it in advance then store it for up to three days before rolling out the crusts or grilling them on site with your ingredients. Here’s how:
-Mix together the dry ingredients (flour, salt, sugar) in a large bowl until fully combined. Add olive oil and add just enough warm water so that you have a soft but not sticky dough ball – this should be about 100ml worth of liquid total. Cover with cling film and leave at room temperature for around two hours. If you want to use a mixer do this by adding all the wet ingredients first, combine well then add half the flour mix followed by the remaining liquid and finish by adding the rest of the dry ingredients.
-If you want to grill your crusts on site, divide dough into four balls then roll each one out as thinly as possible before grilling both sides in a hot pan with olive oil for about two minutes each side until puffed up. The recipe is roughly metric so this will make enough dough for at least 12 pizza bases or eight larger pizzas.
* When it comes to assembling your pizzas there’s no need for fancy toppings since ricotta provides plenty of flavour – just add some salt, pepper and oregano if you like and top off with what else you have available:
– Swiss chard leaves are great with ricotta, pine nuts and a drizzle of balsamic dressing.
– A marinated beetroot also works well with some goat’s cheese or feta crumbled over it.
What side dishes for this recipe?
Side dishes can also be served with this dish. For example, roasted vegetables such as eggplant and artichokes can be added to the pizza before baking it in the oven for a lower-carbohydrate meal. Moreover, a side salad of leafy greens with a tangy dressing can be served to balance the richness of pizzas.
This dish is perfect for an appetizer or main course, and it’s a great way to use leftover Swiss chard from another recipe!