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Pizza Bianca with Goat Cheese and Swiss Chard

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Pizza Bianca With Swiss Chard and Goat Cheese: How about a pizza recipe that is straight from Italy, that will use the greens you have lying around and need to eat? This recipe utilizes Swiss Chard, the best tasting green, garlic, and goat cheese! Yum! 

Pizza Bianca with Goat Cheese and Swiss Chard

Such yumminess!

Swiss Chard

I found the original recipe for this pizza on epicurious, in a now-archived section known as Blue Ribbon recipes (their highest rated recipes). I used to love to go there and see if they have a recipe that fits the contents of my pantry and refrigerator. One happy night, when I had a surplus of goat cheese, and I had picked up some beautiful Rainbow Swiss Chard at Whole Foods, I tried this recipe.

There is no vegetable that is any better for you than kale or Swiss chard. My family and I prefer the flavor of Swiss Chard, so, that’s what we use. But you could totally substitute kale or even spinach, if you prefer.

A Good Place to Buy Goat Cheese

I buy my goat cheese at Costco: the Kirkland brand goat cheese is extremely affordable, and comes in packages of two, giving me more of a need to look for dishes that utilize it. Goat cheese is lower in fat than most cheeses.

My Favorite Pizza Crust Recipe: Enough for Two Pizzas

I combined the toppings for this Pizza Bianca with a crust recipe that I already love by a chef named Joanne Weir. Her crust recipe is enough for two big pizzas, so I usually freeze one half of it after the last rise, right before I shape it, and then I have enough for a quicker pizza night another night.

Pizza Bianca with Goat Cheese and Swiss chard
Mmmm. 

 

Pizza Bianca with Goat Cheese and Swiss chard
You can see the little bits of garlic and pepper flakes in the oil that was spread on the crust.

Recipe for Pizza Bianca with Goat Cheese and Swiss Chard

Yield: 8 slices

Pizza Bianca with Goat Cheese and Swiss Chard

Pizza Bianca with Goat Cheese and Swiss Chard

A delicious "white" pizza, that makes the most of goat cheese and Swiss Chard.

Prep Time 45 minutes
Cook Time 15 minutes
Additional Time 2 hours 30 minutes
Total Time 3 hours 30 minutes

Ingredients

  • FOR THE CRUST:
  • 1 3/4 c. lukewarm water (110º)
  • 4 teaspoons dry yeast
  • 5 1/2 c. bread flour
  • 1/4 c. olive oil
  • 2 tablespoons milk
  • 1 teaspoon salt
  • FOR THE SEASONED OIL:
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • 1/4 teaspoon dried crushed red pepper
  • FOR THE PIZZA TOPPING:
  • 1 red onion, sliced
  • 1 bunch Swiss chard or kale
  • 2 tablespoons extra virgin olive oil
  • 1 large garlic clove, minced
  • Yellow cornmeal for sprinkling on parchment paper
  • 8 oz. whole milk mozzarella, grated
  • 4 oz. soft fresh goat cheese, crumbled (about 1 c.)

Instructions

  1. FOR THE PIZZA DOUGH: Combine 3/4 c. of the lukewarm water and the yeast in a small bowl. Stir in 1/2 c. of the flour. Let stand 20 minutes, and pour in a mixer. Add the remaining 5 c. flour, the remaining 1 c. of lukewarm water, the olive oil, milk, and salt. Mix the dough thoroughly with the paddle attachment.
  2. Switch to the dough hook, and knead the dough for 10 minutes, until soft, but still moist. Place in an oiled bowl, turning once. Cover the bowl with a towel or plastic wrap, and place it in a warm spot until the dough has doubled in volume, about 2 hours. Punch down dough, and divide into 2 balls. Place one on floured work space, and let rest for half an hour. Freeze the other half in a ziplock bag for use another time.
  3. FOR THE SEASONED OIL: Mix oil, garlic, and red pepper in a small bowl. Let stand one hour.
  4. FOR THE PIZZA TOPPING: Coarsely chop Swiss Chard. Heat 2 T. oil in a small skillet over medium heat. Sauté sliced red onion till tender, and continue browning till slightly caramelized. Add garlic and stir 30 seconds. Add greens and stir 1 minute. Season to taste with salt.
  5. Preheat oven to 500º.
  6. Roll out dough to a 13″ round.
  7. IF YOU HAVE A PIZZA STONE or a CAST IRON PIZZA PAN: preheat the pizza stone/cast iron pizza pan in the oven.
  8. Sprinkle a handful of cornmeal onto a sheet of parchment paper, that has been placed on top of an upside down edged baking sheet. (The baking sheet becomes your platform where you build the pizza, and then your “pizza peel” whereby you slide the parchment paper sheet holding the pizza onto the pre-heated pizza stone or cast iron pizza pan that has preheated in the oven.)
  9. IF YOU DON’T HAVE A PIZZA STONE/CAST IRON PIZZA PAN: Sprinkle rimless baking sheet with cornmeal. Transfer dough to baking sheet.
  10. Sprinkle mozzarella over dough, leaving 1″ border. Scatter greens over mozzarella. Top with crumbled goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 t. of oil, and drizzle the rest of the oil over the pizza.
  11. Slide pizza onto preheated pizza stone/pizza pan until crust is brown, about 12-15 minutes. Remove from oven and brush edges with seasoned oil and serve.

Notes

  • Preheating the pizza stone or cast iron griddle will give you a lovely, crispy edge to the fabulously chewy pizza crust.

Recommended Products

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1281Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 30mgSodium: 1001mgCarbohydrates: 181gFiber: 10gSugar: 7gProtein: 41g

This calorie count is incorrect, as it's counting the calories for two pizza crusts, instead of one.

Looking for a pizza recipe that is straight from Italy to use the greens you have lying around? This recipe utilizes Swiss Chard, the best tasting green, garlic, and goat cheese! Yum! #pizza #pizzabianca #swisschard

Please, pin this on Pinterest!

 

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