Swiss chard is an incredibly versatile cooking green. Here, it teams up with hominy, a tomato-based barbecue sauce and mozzarella for a delicious, quick and easy weeknight pizza.
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1 8-ounce pizza crust (for one 12 to 14-inch pizza)
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.
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