Pizza Dough with Caputo Flour
Easy
Homestyle Pizza / Pizza Casalinga
Makes One 16- by 15-Inch Pizza
I make pizza at least once a week because it is my son Chris’s favorite food. The topping for this pizza was invented when I found some odds and ends of cheese in the refrigerator and vegetables from my garden. When I took my creation out of the oven, it was so beautiful to look at that I snapped a picture of it. To me it was a good example of the create-with-what’s-on-hand style of home cooking I grew up with, and made me feel very close to my roots. In this recipe, I have used Swiss chard, but you can use spinach as well. As for the cheeses, use what you have on hand.
Ingredients
- TOPPING
- 1 pound Swiss chard, cleaned, stems removed
- 7 tablespoons Filippo Berio Extra-Virgin Olive Oil
- 1 medium white onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium yellow squash, cut intoby 1/4-inch strips
- 1/2 cup grated Asiago cheese
- 1/2 cup grated ricotta salata cheese
- Freshly ground black pepper
- One recipe Pizza with Cresciuta
Directions
- Place the Swiss chard leaves in a skillet and add 1 cup water. Cover and cook over medium heat for 7 to 10 minutes, or until the leaves are tender. Drain the Swiss chard well in a colander, using your hands to squeeze out the excess water. When cool, chop coarsely and set aside.
- In the same skillet, heat 3 tablespoons of the olive oil, add the onions and cook slowly over medium-low heat until translucent. Remove the onions to a dish. In the same pan add the Swiss chard, minced garlic, and 2 tablespoons of olive oil. Sauté the Swiss chard for 3 to 4 minutes, add the salt and pepper, and mix well. Remove to a dish and set aside.
- Preheat the broiler.
- In a small bowl, toss the squash with 1 tablespoon of the olive oil. Place the squash on a broiler pan lined with foil and broil for 5 minutes, or until they start to brown. Remove the squash to a dish.
- Preheat the oven to 375ºF.
- Lightly brush a 15- by 14-inch cookie sheet with 1 tablespoon of olive oil. Roll the dough into a 16- by 15-inch rectangle. Place the dough on the cookie sheet. Create an edge by turning the edges in toward the center and pinching the dough with your fingers.
- Spread the Swiss chard on top. Sprinkle on the onions and the squash. Sprinkle the cheeses over the top. Drizzle on the remaining 1 tablespoon of olive oil and add the pepper.
- Bake the pizza for 25 to 30 minutes, or until it is a golden brown. Cut into squares with kitchen scissors and serve immediately.
- Note: This makes a nice party appetizer when cut into small squares.
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