There’s so much flavor in this garlic swiss chard pizza. Whole wheat dough, topped it with sauteed swiss chard, toasted garlic, red onions and lots of Gruyere. This is a red sauce free pizza! Instead I use my NO-mato (tomato-less) roasted vegetable pizza sauce.
Is it me or did this week fly by?? I swear yesterday was Monday and then I blinked and here it is Friday.
Fridays are my favorite because Pat doesn’t work and we usually do something just the two of us while our girls are at school. Most of the time we go out to breakfast or to Costco. Oh my gosh. WE GO ON DATES TO COSTCO. That sounds so lame but it’s SO much fun. It’s extra fun when there’s free samples of cheese and stuff.
So I guess I’m okay with it being Friday and with the weekend here. Wait. I just remembered we’re getting our taxes done Saturday at some crazy early time. That means no sleeping in and a shower is mandatory. Blech. BUT I have leftover pizza so heyyyyy it’s not all so bad.
You all remember that sauce I posted Wednesday. The tomato-less sauce that’s chocked full of roasted veggies?! Well I slathered it on whole wheat dough and topped it with sauteed swiss chard, toasted garlic, red onions and lots and lots of Gruyere. True story. I didn’t miss the tomato sauce and I didn’t miss the pepperoni, this pizza is just straight-up vegetarian goodness.
Then I ate a slice (or three) and wrapped the remaining slices in foil and I’ve been working on this here pizza all week long. There are worse things.
Start by trimming off the stems of one bunch of Swiss chard.
Dice those babies up…
And throw them into a bowl and set off to the side.
Roughly chop up those leafy greens…
And put those in a bowl and off to the side as well.
Slice up 6 large cloves of garlic.
Drizzle a couple of teaspoons onto a deep-sided, 10-inch skillet and heat over medium-low.
Toss in the garlic…
Stir, cooking slooooooowly until the garlic is toasted and golden in color.
Add in the diced chard stems…
Season with a pinch of kosher salt…
Saute until tender… about 8-10 minutes.
Transfer the sauteed stems and toasted garlic back in to a bowl.
Add a couple more teaspoons of oil to the pan and Throw in the chopped chard leaves…
Cover and cook, tossing and cooking until the leaves are bright green and wilted… about 5-8 minutes. Remove the pan off of the burner to cool for a smidge while you build the ‘za.
So I found this round pan at my local grocery store (Meijer) and it’s AWESOME! Its a standard round pan but has holes in the bottom and I think that helps the dough crisp evenly. I’m not sure, but what I do know is that I love this pan.
So with your fingertips, spread the dough out onto the pan, leaving a ridge for
Spread sauce all over the crust…
Top with the wilted chard…
And top with the chard stems, and all those slices of toasted garlic. YUM.
Lastly top with slices of red onion…
… and grated Gruyere. Brush the crust edge with olive oil and bake the Garlic Swiss Chard Pizza in a preheated 450 degree oven for like 18-20 minutes or until golden and the cheese is bubbly.
Welcome to pizza heaven folks!
I LOVE this Garlic Swiss Chard Pizza!!!
It’s a pizza I know I couldn’t serve my family because of all that green earthy goodness and they are allergic to all things green and leafy. But I don’t even care. Every once and again I make things that I like and eat the leftovers for days.
Those bites that have the toasted garlic in them are money. MONEY I tell you.
Enjoy! And if you give this Garlic Swiss Chard Pizza recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
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Toasted Garlic + Swiss Chard Pizza
Ingredients
- olive oil
- 6 large cloves of fresh garlic, peeled and sliced
- 1 bunch Swiss chard
- kosher salt
- 1 recipe Whole Wheat Pizza Dough
- 1/2 to 3/4 cup Roasted Vegetable Pizza Sauce, (no-mato sauce)
- 1 medium red onion, sliced
- 6 ounces gruyere, grated
- cracked black pepper, for serving
- red pepper flakes, for serving
Instructions
- Preheat your oven to 450°.
- Trim off the stems of the swiss chard and chop them into 1/2 inch pieces, place them into a bowl and roughly chop the chard leaves.
- Pour a couple of teaspoons of oil into a deep-sided, 10-inch pan and heat over medium-low. Add in sliced garlic and cook until golden and toasty, about 5-8 minutes.
- Add in chard stems and cook them until tender. Remove and transfer the stems to a bowl. Add more oil to the pan and add in the Swiss chard leaves. Toss to coat the leaves in the oil. Cover and cook, tossing ocassionaly until wilted and tender. Remove the pan off of the heat to cool for a minute.
- Press the dough to fit a traditional round pizza pan. Spread sauce out evenly and top with sauteed chard leaves, the stems and toasted garlic, red onion slices and all of the Gruyere.
- Bake the pizza in your preheated oven for 18-20 minutes or until the crust is golden and the cheese is bubbly.
- Allow the pizza to cool for 5 minutes before slicing. Sprinkle with cracked black pepper and red chili flakes if desired.
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Ohhhhh yummy! Think I’m going to add a few toasted pine nuts to mine.
OMG! I need this in my life, like, right now. 🙂
I think I’m drooling just by looking at the screen! This looks so, so good and a creative + healthier twist on greasy pizza. Can’t wait to try this (minus the red onions and maybe plus some roasted red peppers)! Thank you for the fab recipe. Have a great weekend!
This makes a wonderful pizza. And the picture instruction steps are fantastic. One small thing I think might have been better is an added alternative to the no-mato sauce…it is great but a bit much effort to use every time. That aside, this recipe deserves a lot more attention!
I have made this pizza many many times, with a few tweaks over time. I agree with another commenter about the extra effort making the veggie sauce. I have used red pesto, just garlic oil, creme fraiche, whatever was around.
I have also subbed beet greens for the chard (awesome!)
A tablespoon of pickled golden raisins (which take 4 minutes to make) is amazing. The gruyere is a must.
thank you for another winner..
I’m so glad you enjoy this recipe! And pickled raisins?! I need to give those a try asap!