Pizza with Swiss Chard Pesto, Roasted Tomatoes & Fresh Mozzarella


Pizza with Swiss Chard Pesto, Roasted Tomatoes & Fresh Mozzarella


Pizza dough of your choice (mine is here)

1 head Swiss chard

1 cup freshly grated Parmesan

4 (or more) cloves of garlic

3/4 cup + 1 TBS olive oil

1/2 cup raw almonds

a dozen cherry or grape tomatoes

1/2 cup (more or less to taste) grated pizza cheese

1 dozen or so cherry-sized mozzarella balls (ciliegini or other fresh mozzarella) - sliced

S&P to taste

micro arugula or some other green for garnish (optional)

Extra diced tomato as garnish


Make your pizza dough (if you are doing that) or let your store bought version come to room temp on the counter.

Cut your little tomatoes in half & toss with 1 TBS olive oil & some S&P.   Roast them at about 400 degrees for about 20 minutes.  Remove from heat & set aside.

Raise the temp of the oven to the 450-500 degree range.

Wash the chard & remove the center rib.  Immerse in boiling water for about 2 minutes.  Drain & squeeze out the excess water.

Toast the almonds in a dry pan for about three minutes or until they get fragrant & start to brown.  Remove from heat

In a food processor, puree the nuts & garlic & 1/4 cup of the olive oil then blend in the chard & then the Parmesan and the additional 1/2 cup of olive oil and some S&P.  Use less oil if you think you can get away with it (for a dense pesto) or add more (or some water) if you want a thinner pesto.

To assemble the pizza, simply roll out the dough.  Place it on a cooking sheet sprayed with cooking oil.  Top with pesto, grated pizza cheese, roasted tomatoes, mozzarella & some fancy orgasm-producing Hiwa Kai Black Lave Sea Salt (or just a little sea salt) and some pepper.  Bake at 45-500 for 12-15 minutes or until it looks done to your taste.

Garnish with whatever you selected for that purpose.  Tap a gala keg of some drinking wine & get your eat & your drink on.