Pizza Bianca with Rapini and Swiss Chard
Sick of mid-week pizza? Try this white pizza with three types of creamy cheese and Swiss chard.
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If you’ve never heard of pizza bianca, you might think it’s simply an Italian pie named after someone. Pizza bianca is known as a white pie, a type of pizza that doesn’t use tomato sauce. In lieu of sauce, this variety has olive oil with garlic, and cheese. Generally, pizza bianca features green, leafy vegetables like broccoli, spinach, and kale.
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.
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- 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
- 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.
- 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