Lets face it, Swiss Chard is pretty. Purples and yellows mixing with and accenting the green leaf helps to add a bit of color to our garden. Surprisingly it also adds quite a bit of flavor to one of our more unique pizzas too. Eric was a little hesitant at first, as he is more of a pizza purist (he believes that pepperoni is really the only topping a good pizza needs). How did he actually react? 3 slices later he just couldn’t eat any more, so he had another for good measure. With that said, we’re finally gearing up for house 2.0: making our house a full blown grown up person’s house. Kind of a scary thought, that whole growing up thing but something thats got to happen at some point. It will actually be fun to give the whole house an overhaul, which should be finished just in time for our desire to change something else all over again.
3/4 cup ricotta
1 egg yolk
Give yourself about 30 minutes with the oven at 500*. Heat your olive oil in a large cast iron skillet over medium heat. Toss in your onions and cook them down until they are nice and tender. Add the thyme, garlic and a good hefty pinch of salt, lower your heat and cook another 10-20 minutes until the onions are a nice golden brown. Remove and set aside.
Wash your chard and destem. Put a pot of water, on the stove salt it and set it to boil. Prepare an ice bath in another bowl. Blanch your chard for a minute or two, then quickly get it into the ice bath. Drain thoroughly and dice. Mix into your onions along with the cheeses and egg yolk.
Prepare your pizza dough, making sure you get a pie about 14″ across, then spread your cheese mixture, leaving enough space at the edge for the crust to rise.
Bake for 10 – 15 minutes until the crust is nicely browned.