F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Pizza with Swiss Chard and Bacon
© Beatriz Da Costa

Pizza with Swiss Chard and Bacon

  • SERVINGS: 4
  • FAST

Dandelion greens, broccoli rabe, escarole and even baby beet greens all make great alternatives to Swiss chard. If you use broccoli rabe, peel the stems, blanch the broccoli rabe in boiling water for 4 minutes and drain well before tossing it with the other ingredients.

  1. 1/2 pound sliced bacon
  2. 1 1/2 pounds Swiss chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons (4 cups)
  3. 1/2 pound Fontina or mild provolone cheese, shredded (2 cups)
  4. Salt and freshly ground pepper
  5. 1 pound pizza dough, at room temperature
  6. 1 teaspoon extra-virgin olive oil
  1. Preheat the oven to 500°. Preheat a pizza stone or generously oil a large baking sheet. In a large skillet, cook the bacon over high heat until browned and most of the fat is rendered, about 6 minutes. Drain on paper towels and let cool, then break the bacon into 1-inch pieces.
  2. Pour off all but 1 tablespoon of the bacon fat from the skillet and heat until shimmering. In a large heatproof bowl, toss the Swiss chard with the hot fat. Add the bacon and half of the cheese, season with salt and pepper and toss well.
  3. On a lightly floured surface, roll the dough to a rough 14-inch round. Transfer it to a floured pizza peel or rimless cookie sheet, or to the oiled baking sheet. Spoon the Swiss chard topping over the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Scatter the remaining cheese on top.
  4. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.

Suggested Pairing

Try a dry white, such as a California Fumé Blanc.

You Might Also Like

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.