Chard and Chèvre Pizza

Total Time
Prep 10 mins
Cook 10 mins

Vegetarian Times. Yay for pizza! Serves 6? Hahaha... that's funny.

Ingredients Nutrition


  1. Preheat oven to 400°F Chop chard stems into 3/4-inch pieces. Chop chard leaves into 3/4-inch-wide strips. Set aside.
  2. Heat oil in large skillet over medium-high heat. Add tomatoes, mushrooms, onion, and chard stems. Cook 10 minutes, or until vegetables are tender and tomatoes are soft, stirring occasionally.
  3. Add garlic, chili powder, and chard leaves. Season with salt and pepper. Cover, reduce heat to medium-low, and cook 2 minutes, or until chard is wilted.
  4. Meanwhile, coat baking sheet with cooking spray. Press pizza dough into 15- x 10-inch rectangle on baking sheet.
  5. Bake 10 minutes. Top crust with warm tomato-chard mixture, and sprinkle with goat cheese. Bake 15 to 17 minutes more, or until crust is browned and goat cheese is melted.


Most Helpful

I made this with home-made pizza crust, garlic-scape pesto rather than the oil/garlic mix, and portobello mushrooms. What a delightful pizza.

Soldier Girl July 03, 2010

This was a great spin on pizza and a nice break from the "same old". I omitted the olive oil as I didn't think the recipe needed it; all of the veggies had enough liquid in them to keep things from burning/sticking. I used 10 oz regular tomatoes and white mushrooms as they were already on hand, and a lot more garlic than called for. That said, we ended up sprinkling garlic powder over our slices at the table. I also used a combo of fresh mozzarella and sundried tomato feta, and it was really lovely. I think next time I might add a little cayenne for kicks. DH even liked this, and he's a dyed-in-the-wool carnivore. Thanks for posting! Oh, and I agree--this does NOT serve 6. DH and I ate all but about 1/8 of it in one sitting!

smellyvegetarian November 11, 2008

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