Pizza Con Bietole – Swiss Chard Filled Pizza
Not sure why it's called "pizza pie"? The answer is this classic double crust pizza filled with sautéed Swiss chard (it: bietola) and mozzarella. Using your garden fresh greens inside a pizza might not be the first idea that comes to mind, but this recipe lets you substitute for whatever you like most – spinach, rapini or escarole. Though the traditional way it's made in many parts of southern Italy is with Swiss chard sautéed in oil with garlic (and hot peperoncini), you can also stuff it with sausage or cured meats, black olives and other cheeses like caciocavallo or scamorza.
Here's how to make this earthy, health and super easy recipe, courtesy of chef Mathew Rago.
Ingredients:
- 2 pizza doughs
- 1 bunch (3 cups) of Swiss chard, finely chopped
- 3 cloves of garlic, sliced thin
- 1 tsp hot chilli pepper flakes *optional
- 240g (2 cups) mozzarella, cubed
- 50g (1/2 cup) Parmigiano Reggiano, freshly grated
- 125ml (1/2 cup) extra virgin olive oil
- Salt and black pepper to taste
Instructions:
1. Wash and chop Swiss chard into small pieces, including the stems.
2. Finely chop the garlic so that the pieces nearly melt when cooked.
3. Heat olive oil in shallow skillet or pan over medium heat. Add garlic and hot chilli pepper flakes then sauté until soft and aromatic for about 2-3 minutes.
4. Add chopped swiss chard to the pan and stir, coating it in the oil. Season with salt and pepper and cook for about 5 minutes until the leaves have wilted and stems have become tender. A lid will speed up the cooking. Once done, set the mixture aside to cool.
5. Cut mozzarella into 1/2 inch cubes. Either fresh or dried mozzarella can be used, and cubbing it is more traditional than shredding.
6. Stretch out the two pizza dough on a floured surface. This isn't a single layer pizza so consider using a rolling pin to ensure the doughs are even and thin – approximately 3mm or 1/8" thickness. Then place one dough in a well-oiled pizza pan which ensures it won't stick.
8. Place the second dough on top and crimp or roll the edges to seal the pizza. Poke the top with a fork or knife to allow steam to escape while cooking and brush the top with olive oil.
9. Bake in the oven at 190 °C (375 °F) for approximately 25 minutes or until the top and bottom are crispy and golden brown.
10. Let the pizza sit for at least 8-10 minutes to cool, allowing the filling to settle. Cut into squares and enjoy it best served at room temperature!
If you're overflowing in greens from the garden, you'll love it prepared this way. Are you going to try it? Share in the comments what you think and buon appetitio!
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