Coconut & Vanilla

Pizza Bianca with Swiss Chard and Goats Cheese

adapted from love and olive oil

yields: 4 small pizzas

Ingredients:

• 250 g wheat flour (type 550)
• 150 – 175 ml water, lukewarm
• 1/2 tsp sea salt
• 1 pinch of brown sugar
• 1 tsp dry yeast
• 300 g Swiss chard leaves (use the ribs for something else, you can also freeze them chopped)
• 2 Tbsp olive oil
• 1 garlic clove, peeled and finely chopped
• sea salt, pepper
• butter for the the baking sheets
• 125 g mozzarella, diced or use the small balls
• 60 g fresh goats cheese
• optional: some chili oil

Dissolve salt, sugar and yeast in 150 ml lukewarm water, add to the flour and knead until you have a smooth dough that doesn’t stick to the bowl anymore. Eventually add some more water. Cover with foil and proof for 1 hour.

In the meantime rinse the Swiss chard leaves and cut them coarsely, if they are very large. Cook in boiling salted water for 2 minutes, drain and rinse under cold water. Squeeze the leaves dry with your hands and chop the chard.

Heat the olive oil in a skillet and add the garlic. Sauté for 30 seconds, then add the Swiss chard and sauté for another 1-2 minutes. Season with salt and pepper.

Preheat the oven to 220° C. Butter to baking sheets.

Divide the dough into 4 pieces and roll out thinly. Place 2 pieces on every sheet.

Distribute the chard amongst the pizzas. Rip the small mozzarella balls apart (or use the diced mozzarella) and scatter over the chard. Pluck the goats cheese into pieces and scatter, too.

Sprinkle with some chili oil, if you like.

Turn the oven down to 200° C (convection) and bake the pizzas for about 15 minutes. For 2 persons I bake the sheets one after the other, as you can’t eat more than one at the same time ;). With a convection oven it’s possible to bake both sheets at a time, but one sheet may be kept 2 minutes longer in the oven to brown evenly.