This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.
213 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 9 grams protein; 378 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Chicago Thin Crust (tavern Style) Pizza Dough Recipe
Made this tonight with arugula instead of kale and it was lovely. Adding some green olives gave it a nice salty touch. Our pizza only needed about 6 minutes in the oven before it was perfectly crisp, so keep an eye on it, don't trust the 15 minutes automatically, or you could end up with burnt pizza.
Our CoOp having Chard-a-palooza with abundance of chard options. Fun to have all these great chard recipes with which to experiment; this one a 'keeper' for sure. Made as written with the exception of eliminating egg from ricotta...held without it...and add of fresh grated nutmeg and black pepper to same. Dusting of additional grated Parmesan over the top of the pizza and some crushed red pepper too is a nice touch out of oven. Onions in this are particularly good.
Switched the chard for spinach and it tasted wonderful. Didn't have a pizza pan, so used the bottom of the cast iron pan I cooked the onions in. Using this method it definitely needed the full 15 minutes to cook, but it still came out really well!
For The Home Cook, Making A Better Pizza
Made the recipe as instructed. I thought this was tasty but needed an additional kick of some sort of acid/spice. We topped with some red pepper flakes and a balsamic drizzle and that was great. Next time I think I would add lemon rind to the ricotta mix.
Lovely pizza, but the recipe has waaaay too many pans & bowls. I simply caramelized shallots (what I had on hand), then tossed in chopped chard with a couple cloves of roasted garlic. Skipped the egg yolk. Just drizzled the crust with olive oil, put fresh ricotta around the crust, tossed the sautéed chard and shallots on top. We have tons of tomatoes, so I put slices on top than tore ovalini mozzarella to toss on top. Best COVID pizza so far!
I also cooked everything in one skillet, with good results - no need for the extra steps to cook the chard separately. Added sliced up mushrooms to the onions and chard, and topped the pizza with some diced up spicy coppa. mmmm.
Pan Pizza Recipe
Made this today but was a little disappointed as it seemed a little bland. Saw one of the comments mentioning using balsamic glaze, and that really took it up a notch.
Delicious when adapted, but components tasted too mild so adjusted per suggestions and to try and get closer to an old Greens recipe-escarole and fontina pizza. Used arugula but a more bitter green like escarole would have been better. Chopped red wine plumped raisins since I didn’t have currants and added that and red pepper flakes to the ricotta. Toasted some walnuts and sprinkled the top with gruyere and Parm. Wouldn’t make this as written-old Greens recipe has more flavor and less effort.
Not too bad, followed some suggestions and added lemon zest, red pepper. If I make it again I might add some bacon. I used a vegan ricotta and it turned out all enough, just a bit heavy.
Vegan Pizza With Apple, Butternut Squash And Caramelized Onions Recipe
This was delish! I used Whole Foods ancient grains pizza dough with it. Just make sure the dough doesn’t get too thin. You want a healthy ratio of dough to topping.
Bland. Needs top of salt & spice of some kind on top as well as in the ricotta. The swap of arugula would be helpful.
Max’s Version: (1) slice 1 sweet potato into 0.25inch circles. (2) Bake at 400 for 20 minutes coated in oil, S&P. (3) Include stems with chard, total weight equally 0.5lbs (separate and blanched). (4) Cut down on onions, maybe slightly under 1lb. I used a mix of white and red instead of yellow; white goes best. (5) Top with some parm-reggiano for aesthetics and bite.
Jim Lahey's No Knead Pizza Dough Recipe
Made this tonight and baked in our outdoor Ooni pizza oven. Absolutely delicious! Didn't add the garlic and thyme to the onions, but added some thyme to the ricotta mixture. A major hit!!!
Made this tonight, and it was super tasty! IMO just a few adjustments are needed, namely that the cheese/chard mixture needs seasoning. I added salt, lemon juice, lemon zest, and some red pepper flakes. I used the Jim Lahey sheet pan pizza dough recipe and the toppings were a little thin, but it ended up being great. I also had some leftover balsamic glaze that we added to the top - maybe wouldn't have needed it if I had seasoned the cheese mixture even more though. Will def make again!
This was really good with the added lemon peel and also a bit of lemons juice in the ricotta mixture. (Salt needed as well) I also used the food processor to chop up steamed baby kale and spinach and mix it with the ricotta.
Grilled Pizza With Grilled Fennel And Parmesan Recipe
This is an excellent recipe! I made it on the grill with a pizza screen and sautéed the chard rather than blanching it. I also added some red pepper flakes.
Meh. I used raw (not blanched) arugula and used mozzarella as the base rather than tomato sauce. The cheeses congealed and it just wasn't particularly tasty. Love Martha's recipes but won't make this one again.
Did this with fromage blanc (goat's milk, for my lactose-intolerant husband). Sort of gloopy (maybe I piled it on too thick?). Tasty, but weird. Will skip next time. On the plus side, now I know how to caramelize onions! :)
Mussel Pizza Recipe
So good! I had some left over ricotta in fridge and some rainbow chard. I steamed the chard. Squeezed out water. And combined w/ egg yolk, parm, salt, pepper, onion salt and spicy italian seasoning (both from trader joe's) and some garlic powder. I also sauteed some shallots w/ the onions. A great weeknight recipe that feels fancy. A drizzle of oil oil, flake salt, and red pepper flakes before serving are great too.Topping a freshly cooked pizza with a freshly dressed salad of baby greens is a marvelous weeknight meal even if you order the pizza from down the street. But making your own, as The Times learned from the pizza mavens at Roberta’s in Brooklyn, from whom we acquired this recipe, delivers even greater pleasures. Any young greens may be substituted for the arugula. —Sam Sifton
479 calories; 17 grams fat; 8 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 21 grams protein; 1041 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Lavash Pizza With Onions And Anchovies Recipe
We have had Friday night Pizza and Martinis for years. Tonight we decided to try this pizza. It was awesome! Nice and light and easy to prepare. I think I would add some roasted garlic next time to punch it up a bit, but overall a keeper.
We actually started putting parchment paper on the peel, rolling the pizza on that, and then sliding it all (paper and pizza) onto the stone. No sticking going in or coming out.
I used the NYT quick pizza dough recipe for this, and it was delicious. 500* was plenty hot enough and I don't ever find that the pizza stone needs to be heated for more than 30 minutes. Great way to use arugula if your garden isi producing a lot as mine is!
Tavern Style Pizza Ala Kenji's Recent Nyt Article
From making pizzas with huge success since the invention of the Baking Steel (and after yet another pizza stone cracked) I make them regularly.
To this I would add a trick from Wolfgang Puck and make garlic-infused olive oil (he puts red pepper flakes in it too, but no room here to share recipe) and Jim Leahy's no-knead pizza dough, which is so easy and flavorful after 18 hours.
This is my favorite pizza. It's light and refreshing. I also do a more complex version with garlic, olive oil, thinly sliced potatoes (think potato chip thin), crispy bacon, rosemary and parm. Top it with a poached egg when it comes out of the oven. THEN top it with the arugula and lemon. Breakfast and dinner all in one!
Stale Bread Pizza Recipe
Really Good. I mixed a little olive oil and garlic and brushed that on before the cheeses for extra flavor. Also I made a more complete lemon vinaigrette with dijon mustard and shallot for added depth.
Didn't have fresh mozzarella on hand so I used high-quality deli-fresh ricotta (spread it on like icing!) and it was amazing. Also added lots of sauteed garlic.
Worked out well last night. Used Lahey method of 500 F oven and broiler to cook. Used a perforated pizza pan on the tile. Must get a pizza peel to
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