Swiss Chard, Olive and Ricotta Pizza

Easy
May 2023

AIVIQ Inspire Pro Elektrisk Kaffekvarn - AKG-501

Prepare your coffee with AIVIQ's stylish and modern coffee machine.

Servings

3 servings

Prep time

20 minutes

Cooking time

10 minutes

Temperature

Medium

Ingredients

For the dough:

3⅓ cups (17½ oz) bread flour

2 tsp instant dried yeast

2 tsp granulated sugar

2 tsp flaky sea salt

1 tbsp olive oil

1 cup (8 fl oz) lukewarm water

For the topping:

6 cups (14 oz) Swiss chard leaves

4 tsp olive oil

1⅓ cups (4¾ oz) shredded mozzarella cheese

12 anchovy fillets

12 (12¾ oz) fresh mozzarella

⅔ cup (3½ oz) pitted Kalamata olives

To serve:

1 cup (8½ oz) ricotta cheese

Flaky sea salt

Freshly ground black pepper

Delicious Tips

Tips

Easy swaps: Use any bread you like; focaccia or sourdough also work well. Play around with the spices too.

Scale it up: If you have a glut of courgettes you can make a bigger batch of the jammy mix and keep the rest to stir through pasta or to enjoy as a side. Cooked like this, they freeze well.

Instructions

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.)

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.

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.

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

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.

Prick the crusts with a fork or pizza docker

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

Select the THIN crust setting.

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

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.

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

Repeat with the remaining pizzas.

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

Delicious Tips

Tips

Easy swaps: Use any bread you like; focaccia or sourdough also work well. Play around with the spices too.

Scale it up: If you have a glut of courgettes you can make a bigger batch of the jammy mix and keep the rest to stir through pasta or to enjoy as a side. Cooked like this, they freeze well.

All

Breads

Kid Friendly

Main Course

Snacks