All Breads Kid Friendly Main Course Snacks

Swiss Chard, Olive and Ricotta Pizza

To make the dough, put the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.)

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Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.

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Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.

To make the topping, remove the Swiss chard leaves from the stalks and pat dry with paper towel. Coarsely tear the leaves.

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To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.

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Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.

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Prick the crusts with a fork or pizza docker

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Spread 1 teaspoon of oil over each pizza crust. Divide the toppings evenly among the crusts.

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Select the THIN crust setting.

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Transfer one of the pizzas (still on the parchement paper) to the hot pizza stone and close the lid. Cook for 2 minutes.

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Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-7 minutes until browned. Monitor the cooking progress through viewing window. Topping should be cooked and golden and crust crisp and brown.

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Open the lid carefully with oven mitt and transfer the pizza to a cutting board.

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Repeat with the remaining pizzas.

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Top each with ricotta. Drizzle with extra olive oil and season with salt and pepper. Slice and serve.
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