Wednesday, October 27, 2010

Beets and Greens Pizza

This one is unique, and I am not even sure that "pizza" is the right word, though none more fitting come to mind. Utilizing the lentil and beet salad from earlier this year, I took the flavors that about 75% of the beet recipes I could find used. We love feta, and the only other cheese often paired with beets was goat cheese, and no matter how hard I try, I just can't get into goat cheese.
The great thing about swiss chard is that it is not as moist as spinach after cooking so there is much less of a need to drain the excess fluid. This makes it a great pizza topping.
This pizza has subtle yet deep flavors. When describing it I was torn between saying the flavors were muted and the fact that you could taste each ingredient. Perhaps it could have benefited from a dash of acidity, but the feta helped with that. I loved it just as it was, the earthy, briney flavors complemented each other well.

Beet and Greens Pizza

2 pizza dough balls

4 T olive oil (split)

2 tsp garlic powder

dash of thyme

1 bunch swiss chard, roughly chopped

1/2 block of feta cheese

4-5 roasted beets, sliced


Preheat oven to 400.

Heat a pan with 2T olive oil over medium heat, add swiss chard and wilt.

Roll out dough and brush with 1T olive oil per pizza. Sprinkle with 1t of garlic powder and a dash of thyme. Layer beets and swiss chard over dough, topping with a sprinkle of feta cheese. Sprinkle salt and pepper on top to taste.

Cook in oven for 8-10 minutes or until crust browns. (vaires widely by oven)

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