- Yield: 8 servings
- Prep: 30 minutes
- Cook: 20 to 25 minutes
- 5pounds Swiss chard
- 3tablespoons extra-virgin olive oil
- 8 garlic cloves, chopped
- 1/4cup chopped flat leaf parsley
- 4ounces pepperoni, chopped
- 1/4 to 1/2cup pimento-stuffed Spanish olives, sliced
- 1/4 to 1/2cup brined-cured black olives, pitted and sliced
- 1/2cup Parmiagiano-Reggiano, grated
- 4 anchovy fillets, coarsely chopped
- 1teaspoon capers, rinsed and drained
- 1teaspoon freshly ground black pepper
- Pizza Dough"
- 1/4ounce package yeast
- 1 1/2cups warm water
- 3cups unbleached flour
- 2tablespoons extra virgin olive oil
- 2tablespoons honey
- 1teaspoon salt
- 1tablespoon extra-virgin olive oil for brushing
- Make the Dough: Dissolve the yeast in 1 cup lukewarm water and let stand for 5 minutes, or until it has begun to ferment. In a food processor bowl with a steel blade, add the flour, olive oil, honey, salt, yeast mixture, and remaining water. Process until the dough forms a ball, about 20 seconds. Place the dough onto a smooth surface and knead for a couple of minutes, adding more flour if the dough is too sticky. Put the dough in a large floured mixing bowl. Cover with a damp cloth or plastic wrap and let it rise for 2 hours in a warm place until doubled in size.
- Prepare the Filling: Wash the Swiss chard thoroughly to remove all sand and grit. Drain for a couple of minutes then strip the stems from the chard. Chop the chard leaves coarsely and set aside. Chop the chard stems coarsely and set aside separately. Heat the olive oil in a large, heavy skillet over medium heat. Add the garlic, anchovy fillets, capers, fresh ground pepper, and chopped chard stems and sauté, stirring occasionally, for a couple of minutes. Carefully add in as many of the wet chard leaves that will fit into the pan and cook, stirring, until the leaves Begin to wilt. Continue adding more chard, a handful at a time, until all the chard is in the pan. Add the parsley and lower the heat to medium- low and cover the skillet. Cook, stirring occasionally, until the chard is tender, about 8 to 10 minutes. If the water evaporates and the greens begin to stick to the pan, sprinkle a couple of tablespoons of water over them. Allow the greens to cool. When cooled, add the pepperoni, green and black olives, and cheese. Stir until well combined and set aside.
- Preheat oven to 350F. Remove the dough from the bowl to a floured board and punch down. Cut the dough in half. Roll out one half of the dough on the floured board and put on a baking stone. Spread the swiss chard filling over the crust leaving a half inch around the edges. Roll out the remaining dough on the floured board to fit on top of the filling and bottom crust. Press the edges to seal. Prick the top with a fork and brush with the 1 tbsp. olive oil. Bake in the center of the oven for 20 to 25 minutes until the crust is golden brown. Remove from the oven to cool for 10 minutes, and cut and serve warm or at room temperature.