Bitter Greens Pizza with Shallots and Havarti Cheese
- Yield 4 to 6 servings
- 3 tablespoons olive oil
- 4 large shallots, finely chopped
- 1 pound Swiss chard, rinsed
- 3/4 to 1 pound mixed greens, rinsed and stemmed
- Hot pepper flakes (optional)
- Kosher salt
- 12 ounces pizza dough
- 4 to 6 ounces Havarti cheese, shredded
- Preheat the oven to 350F.
- Heat the olive oil in a large sauté pan over low heat. Add the shallots and cook until soft, about 8 minutes.
- Remove the Swiss chard stems from the leaves, chop coarsely, and add them to the shallots. Stack the chard leaves, roll them up lengthwise, and slice crosswise into strips about 1/2-inch wide. Chop the mixed greens. Add all of the greens with water still clinging to the leaves to the pan. The pan will be very full. Cook, covered, for a few minutes. Remove the lid and toss the greens with tongs to coat with the shallot mixture. When the greens are wilted, sprinkle with the hot pepper flakes, if using, and salt to taste. Cover and cook over medium-low heat, stirring occasionally, for about 8 minutes.
- Cook the greens, uncovered, over low heat and simmer until all the moisture is gone. Remove from the heat and set aside.
- Lightly oil a baking sheet or jelly-roll pan and press the pizza dough onto the pan about 1/4-inch thick to form a 9 x 12-inch rectangle. Spread the greens mixture evenly over the dough. Sprinkle with the cheese. Bake for 12 to 15 minutes, until the dough is nicely browned. Let stand for 10 minutes, slide the pizza onto a cutting board, and slice with a pizza cutter.
Reprinted with permission from Barbara Scott-Goodman and Liz Trovato’s Eat Greens: Seasonal Recipes to Enjoy in Abundance (Running Press, May 2011).