- 1 8-ounce pizza crust (for one 12 to 14-inch pizza)
- 1 bunch Swiss chard (about 12 ounces or 4 cups packed)
- 1/2 teaspoon kosher salt
- 1/2 cup crushed San Marzano tomatoes
- 1 teaspoon olive oil
- 1/4 teaspoon crushed red chili flakes
- 3 tablespoons barbecue sauce
- 1 cup hominy
- 2-3 ounces (about 3/4 cup), mozzarella, sliced or shredded
- 1 ounce (about 1/4 cup) grated Parmiggiano-Regiano
- Salt, to taste
- Pepper, to taste
How to make this recipe
Preheat the oven to 375°. Line a baking sheet with parchment and the pizza crust.
Rinse and roughly chop the Swiss chard and add the leaves and ribs to a pot with 1 tablespoon of water over medium heat. Season with 1/4 teaspoon of salt and cook until the chard is tender, about 3 minutes. Squeeze excess water from the leaves and stems and transfer to a bowl and set aside.
Combine the tomatoes, olive oil, chili flakes, barbecue sauce and the remaining salt in a small saucepot over low to medium heat and bring to a simmer, about 10 minutes. Meanwhile, rinse and drain the hominy in a colander over the sink.
Spread a generous layer of the sauce over the prepared pizza crust and top with hominy, Swiss chard and both cheeses. Season the pizza with salt and pepper and bake for 15-20 minutes until cheese has melted and the sauce bubbles off the sides a bit. Slice and serve.