Use this recipe to top your favorite pizza crust. You can really use any cheese that you have handy, but Gruyere brings out the earthiness of the greens. It might also be a good idea to add some cooked bacon or sausage, but that’s up to you!
2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 bunch Swiss chard or kale, stems removed and thinly sliced, leaves torn into pieces Coarse salt
1 store-bought whole-wheat pizza crust or homemade
1 cup grated Gruyere (2 ounces)
Pinch red-pepper flakes
Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
Place crust onto a piece of parchment paper. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.