Chard pizza - not charred pizza - is a real treat. I use red chard because of it's beautiful color.
If you’ve never had this amazing green, it’s heartier than spinach and a less bitter than kale. It holds up beautifully on top of a pizza crust and takes the guilt out of pizza by adding lots of greenery. You can even use a gluten-free crust if you prefer. It’s also a great way to use up left over pasta sauce. This recipe only calls for 2/3 of a cup. I love using premade pizza shells that can be heated to perfection in ten minutes. Don’t be limited by these ingredients – add any additional toppings you like. I consider this pizza, perfect as is, but you can also use it as a starting point for your own creative ideas. Let us know what you think.
Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 2 Personal Pizzas
- 2 personal size premade pizza shells (recommended brand Mama Mary’s)
- 2/3 c. marinara sauce (recommended brand Classico Tomato & Basil)
- 8 large leaves of red chard (or Swiss chard), cut into shreds
- 2 T. pine nuts
- 1 clove garlic minced
- ½ T. olive oil
- Salt & fresh ground black pepper
- Heat the pizza crust according to package directions, approximately ten minutes.
- While pizza is heating in oven, heat pine nuts in non-stick pan over low heat until they turn golden brown, stirring or shaking pan regularly to evenly toast.
- Warm the marinara sauce in pan or microwave.
- Heat the garlic and chard leaves over low to medium heat for about 3 – 5 minutes until leave become tender. Add a pinch of salt and freshly ground black pepper. Be careful not to burn garlic.
- Remove pizza shells from oven. Pour 1/3 c. of sauce on each shell. Pile chard leaves high on each shell and garnish with toasted pine nuts.