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.
Pizza Bianca with Rapini and Swiss Chard
Beata Lubas
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- Duration
- Cook Time
- Prep 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.
Nutrition Information
- Serving Size: 1/6 recipe
- Calories: 311
- Carbohydrate Content: 31.5 g
- Cholesterol Content: 31 mg
- Fat Content: 15 g
- Fiber Content: 5.5 g
- Protein Content: 15 g
- Saturated Fat Content: 7 g
- Sodium Content: 422 mg
- Sugar Content: 3 g
- Monounsaturated Fat Content: 6 g
- Polyunsaturated Fat Content: 1 g
