Pizza Bianca with Rapini and Swiss Chard

Rapini, which also goes by the name broccoli rabe, is a calcium-rich green with an assertive,  bitter taste that mellows nicely when cooked. You can make the dough the night before; once  it’s kneaded, simply place in a large greased zip-top bag and let it rise in the fridge overnight.  Bring the dough to room temperature before using to make it easier to roll out.

Author:: Marianne Wren
Publish date:: Sep 1, 2016
Social count:: 92

Pizza Bianca with Rapini and Swiss Chard
Beata Lubas

Find more pizza recipes here.

95minDuration
60minCook Time
35minPrep Time
6Servings

Ingredients

1 cup whole-wheat flour + additional for dusting
1/2 cup whole-grain spelt flour
1/2 tsp sea salt, divided (TRY: Eden French Celtic Sea Salt)
2 tsp raw honey
2 tsp instant yeast
1 bunch rapini, tough stems trimmed and leaves chopped (about 4 cups)
1 cup whole-milk ricotta cheese
2 oz soft goat cheese, room temperature
1/2 cup grated Parmesan cheese
2 tbsp olive oil, divided
2 shallots, halved lengthwise and thinly sliced crosswise
1 bunch red or green Swiss chard, tough stems trimmed and leaves chopped (about 4 cups)
3/4 tsp red pepper flakes
1/2 tsp ground black pepper

Preparation

In a large bowl, whisk together whole-wheat flour, spelt flour and 1/4 tsp salt. In a small bowl, whisk honey with 1 cup warm water; sprinkle yeast over top. Let stand in a warm place until foamy, 5 to 7 minutes. Stir yeast mixture into flour mixture until a soft, sticky dough forms. Dust a work surface with whole-wheat flour and turn out dough onto surface. Knead until dough is soft and only slightly sticky, about 2 minutes. Mist a separate large bowl with cooking spray and place dough in bowl, turning to coat. Cover with plastic wrap and let stand in a warm place until doubled in volume, 45 minutes to 1 hour.
Meanwhile, bring a large saucepan of water to a boil. Add rapini and cook until bright green and slightly softened, 4 to 5 minutes. Using tongs, transfer rapini to a bowl of ice water to chill; drain.
In a separate bowl, stir together ricotta, goat cheese and Parmesan; set aside.
In a large nonstick skillet, heat 2 tsp oil on medium-high. Add shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Add rapini, Swiss chard, pepper flakes and black pepper and cook, stirring frequently, until chard is just wilted, 2 to 3 minutes.
Meanwhile, preheat oven to 375˚F. Mist an 18 x 13-inch rimmed baking sheet with cooking spray. Dust a
work surface with whole-wheat flour and turn out dough onto surface. Roll out to an 18 x 13-inch rectangle and transfer to baking sheet. Spread shallot mixture over top, leaving a ½-inch border uncovered. Dollop ricotta mixture over top and brush edges of crust with 1 tsp oil. Sprinkle with remaining ¼ tsp salt. Bake until crust is crisp and browned, 35 to 45 minutes. Drizzle with remaining 1 tbsp oil. Cut into 12 pieces.