Swiss Chard Double-Crust Pizza Swiss Chard Double-Crust Pizza

Author: Canadian Living

  • Portion size 40 servings
  • Credits : Canadian Living Magazine: February 2009




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 facts Per piece: about

  • Sodium 131 mg
  • Protein 2 g
  • Calories 62.0
  • Total fat 2 g
  • Potassium 179 mg
  • Cholesterol 6 mg
  • Saturated fat trace
  • Total carbohydrate 10 g


  • Iron 9.0
  • Folate 14.0
  • Calcium 2.0
  • Vitamin A 9.0
  • Vitamin C 8.0
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Swiss Chard Double-Crust Pizza