Tested till perfect Swiss Chard Double-Crust Pizza

Swiss Chard Double-Crust Pizza

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: February 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 40 pieces


  • 3 tbsp 3tbspolive oil
  • 1 1oniononions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 6 6anchovy filletanchovy fillets, finely chopped
  • 2 bunches 2bunchesSwiss chard, stems thinly sliced and leaves coarsely chopped
  • 1/2 tsp 1/2tspsalt
  • 1 pinch 1pinchhot pepper flakes
  • 1 1egg yolkegg yolks


  • 1 tsp 1tspgranulated sugar
  • 1-1/2 cups 1-1/2cupswarm water
  • 1 pkg (8 g) 1pkg (8 g)active dry yeast
  • 1 tbsp 1tbspolive oil
  • 3-1/2 cups 3-1/2cupsall-purpose flour
  • 1/2 tsp 1/2tspsalt
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Dough: In bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Stir in oil.

In large bowl, combine 3 cups (750 mL) of the flour and salt ; create well in centre. Pour yeast mixture into well; stir flour into liquid a bit at a time. Turn out onto lightly floured surface. Knead, adding remaining flour as needed, until smooth and elastic, about 8 minutes.

Place in greased bowl, turning to grease all over. Cover and let rise in warm place until doubled in bulk, about 2 hours. (Or refrigerate for 12 to 24 hours; let stand at room temperature for 1 hour before rolling.)

Meanwhile, in very large skillet or shallow Dutch oven, heat oil over medium-high heat; sauté onion, garlic and anchovies until onions are softened, about 2 minutes.

Add Swiss chard, salt and hot pepper flakes; cook until mixture is dry, 15 to 20 minutes; let cool.

Punch down dough; divide in half. On lightly floured surface, roll half to 16- x 11-inch (40 x 28 cm) rectangle. Place on lightly greased 15- x 10-inch (38 x 25 cm) rimmed baking sheet. Spread Swiss chard mixture over dough.

On lightly floured surface, roll out remaining dough to 15 x 10-inch (38 x 25 cm) rectangle and place over Swiss chard. Pinch edges together. Flute if desired.

Whisk egg yolk with 2 tsp (10 mL) water; brush over top.

Bake in 375°F (190°C) oven until bottom is golden brown, 45 to 55 minutes. Serve warm or at room temperature. Cut into pieces.

Nutritional Information Per piece: about

cal 62 pro 2g total fat 2g sat. fat 0
carb 10g fibre 1g chol 6mg sodium 131mg
potassium 179mg


calcium 2 iron 9 vit A 9 vit C 8
folate 14
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