Friday, November 9, 2012

Swiss Chard, Corn, and Feta Pizza (Pizza Night!)
This pizza was inspired by a flatbread at SmittenKitchen.  The combination of leeks, corn, and chard sounded just delicious.  I haven't gotten any leeks from my CSA farm share this year, though.  So I knew I'd need to sub in some onions.  I grew up eating the entire piece of Swiss chard, and I hate to waste edible food, so I adapted it based on what I had on hand.
I'd been experimenting making pizza sauce with fresh tomatoes, so I smeared half the pizza with the sauce that didn't get put up (I ran out before I finished).  Half of this pizza is <gasp> naked!  It's ok, though, I covered up the bare dough with stuff.  It's totally safe for kids.
You know?  Bacon would be good here.

Swiss Chard, Corn, and Feta Pizza

4 giant stems swiss chard (or a bunch if yours grows smaller), stems finely chopped and leaves sliced in ribbons
1/4 cup finely chopped onion
1 cup fresh corn kernels (or thaw some that you put up earlier in the year)
1 pound pizza dough (here's my Pizza Primer for tips)
pizza sauce (up to 1/2 cup)
1/2 cup crumbled feta cheese
1 cup shredded Italian blend cheese
Penzey's Pasta Sprinkle or other Italian blend seasoning

Preheat oven to 450 degrees Fahrenheit and large skillet on medium heat.  Add a turn of oil to the skillet.  Sauté the onion and chard stems for 5-10 minutes until softened.  Add the corn, stir, and continue to cook for another 5-8 minutes.  Add the chard leaves and stir.  Turn off heat and let the chard wilt with the residual heat from the veggies.  Set aside.

Press dough into a rough circle on an oiled parchment paper (or use a prepared pizza crust).  Spread a thin layer of pizza sauce to the edges.  Top with the sautéed veggies.  Top with crumbled feta and shredded cheeses.  Sprinkle some Italian blend seasonings over top.  Transfer to baking stone or cookie sheet.

Bake for 5-8 minutes, then slide the parchment paper out from under the crust and bake directly on the stone/sheet.  Continue baking another 5 minutes or so until the cheeses are bubbly.  Cool on a wire rack then slice and serve.  Enjoy!

This post was linked with the Wednesday Fresh Foods party at Gastronomical Sovereignty and Frugal Days Sustainable Ways.
The naked side looks so . . . naked.


  1. This looks wonderful! I love all the colors. I'm waiting for leeks from my farm share, too. They're one of my favorites.

    1. Annemarie, I'm looking into growing my own leeks. I already grow garlic and shallots, which I think are in the same family. Might as well try something new.
      Thanks for stopping by!

  2. Naked or not, I'd still eat it. In fact, I kind of like the naked half better.
    The corn, the swiss chard, the onions and feta cheese. Oh my, this pizza looks delicious.

    1. Meghan, I've got bunches of chard that survived the frost, so I'll be playing with it for future pizzas. Need to figure out what else would be good with chard . . . like bacon. My spouse says everything is better with bacon. At times, he is right. Thanks for stopping by!

    2. He is right. Back in my carnivore days, bacon was my go to meat. Even now, the smell of bacon cooking...mmmm.

      Bacon aside, In Her Chucks was recommending using the swiss chard in a smoothie. I haven't tried it yet, but since she vouched for it, I'm sure it's good.

  3. dude. you are inspiring the crap out of me. i'm so jumping on the pizza bandwagon. thank you.

    Thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I look forward to seeing what other seasonal & real/whole food surprises you have for us again this week! xo, kristy