A few weeks ago, I talked about Cauliflower Crust Pizza and showed you a basic tomato and mozzarella version. Now I want to tell you about this amazing version with creamy ricotta cheese and garlicky sauteed chard.
It all starts with the chard – and luckily Melissa (Smells Like Brownies) was growing some in her yard!
Saute the chard stems in olive oil – I love how bright and colorful they are!
Then add in garlic and the leaves, which cook faster than the stems, and finish with red wine vinegar.
Top a fully cooked cauliflower crust with fresh, whole milk ricotta and the chard mixture. Enjoy!
Ricotta and Chard Pizza
adapted from Real Simple
1 cauliflower crust, fully cooked
2 tbsp olive oil, plus more for serving
kosher salt and black pepper
1 bunch Swiss or rainbow chard, thick stems removed and sliced, leaves chopped
2 cloves garlic, minced
1 tsp red wine vinegar
1 cup ricotta
Heat the oil in a large skillet over medium-high heat. Add the chard stems and 1/4 tsp each salt and pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the chard leaves, garlic, and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 4 minutes. Stir in the vinegar.
Dollop the ricotta on the pizza and top with the chard mixture. Drizzle with olive oil.
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