Recipe by BakinBaby
This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008 issue The Oprah Magazine The dough recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired. NOTE: when I first posted this recipe, I included ABM instructions, after trying it in the bread maker twice, I've decided this dough should be made by hand. .
Top Review by dkhb2000
This recipe was amazing! I did not make the crust as I needed a gluten free crust so I am only reviewing the toppings and it was amazing. I left off the ricotta (didn't have it) and used both mozarella and parmesan cheeses. I was really concerned that there was no "sauce" but it doesn't need it, my entire family including my 7 and 3 year old LOVED this pizza. We did not have any leftover we just couldn't stop eating it!
- 1 bunch swiss chard (about 12 oz.)
- 4 slices bacon, cut into 3/4-inch squares
- 4 garlic cloves, thinly sliced
- sea salt & freshly ground black pepper, to taste
- 1 cup ricotta cheese
- 1⁄2 cup parmesan cheese (grated)
- 1⁄2 cup mozzarella cheese (grated-optional)
- 1 teaspoon red pepper flakes
- pizza dough
- 1 (1 1/4 ounce) package active dry yeast (1 tablespoon)
- 1 1⁄2 cups warm water
- 2 1⁄2 cups all-purpose flour, plus more as needed
- 1⁄4 cup olive oil
- 2 teaspoons milk
- 1 1⁄4 teaspoons salt
- 1 1⁄2 cups cornmeal (stone ground, plus more for pan)
Directions See How It's Made
- Pizza Dough:.
- In the bowl of an electric mixer (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water; stir with a wooden spoon until dissolved. Stir in 1 cup flour (mixture will become thick and stiff). Cover with plastic wrap; let stand in a warm place until doubled in size, about 1 hour.
- Add oil, milk, salt and 1 cup warm water. Attach bowl to mixer fitted with paddle attachment. With mixer on low, slowly add remaining flour and cornmeal. Mix into a soft dough. Change to a dough hook; knead 15 minutes, until sticky.
- Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls; reserve 2 for later use.
- Using your hands, stretch a ball of dough into a disk; using a rolling pin, roll into a thin 10-inch circle. Transfer to a heavy baking sheet dusted with cornmeal. Repeat with other ball of dough.
- Pizza Topping:.
- Strip Swiss chard leaves from stems. Chop stems, tear leaves; set aside, separated. Place bacon in sauté pan; set over medium heat. Cook until fat has rendered and bacon just begins to brown, 8–10 minutes. Remove with a slotted spoon; drain on paper towels. Pour off all but a little fat from the pan; add garlic. Cook until golden, 2–3 minutes. Add Swiss chard stems. Cook 8–10 minutes, until softened. Add leaves and cook, covered, stirring occasionally, about 5 minutes. Season with salt and pepper.
- Preheat oven to 450°; Divide greens evenly between the 2 pizzas, leaving a 1/2-inch border. Crumble ricotta over the top. Sprinkle with Parmesan,mozarella (if using) and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.