Well Dined

6Jul/150

Ricotta and Chard Pizza

Well Dined | Ricotta and Chard Pizza

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.

Well Dined | Ricotta and Chard Pizza

It all starts with the chard - and luckily Melissa (Smells Like Brownies) was growing some in her yard!

Well Dined | Ricotta and Chard Pizza

Saute the chard stems in olive oil - I love how bright and colorful they are!

Well Dined | Ricotta and Chard Pizza

Then add in garlic and the leaves, which cook faster than the stems, and finish with red wine vinegar.

Well Dined | Ricotta and Chard Pizza

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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