Swiss Chard Double-Crust Pizza
32 people added this to their Recipe Box
This recipe makes 40 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 62 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 10 g |
| fibre | 1 g |
| chol | 6 mg |
| sodium | 131 mg |
| potassium | 179 mg |
| RDI: | - |
| calcium | 2 |
| iron | 9 |
| vit A | 9 |
| vit C | 8 |
| folate | 14 |
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 6 anchovy fillets, finely chopped
- 2 bunches Swiss chard, stems thinly sliced and leaves coarsely chopped
- 1/2 tsp salt
- 1 pinch hot pepper flakes
- 1 egg yolk
- Dough:
- 1 tsp granulated sugar
- 1-1/2 cups warm water
- 1 pkg (8 g) active dry yeast
- 1 tbsp olive oil
- 3-1/2 cups all-purpose flour
- 1/2 tsp salt
Preparation
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.
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.
Source : Canadian Living Magazine: February 2009
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