Maybe this is the wrong time of year for this pizza, but I don’t care. It’s a pizza worth sharing about, even if we’re headed into the tunnel of darkness we call winter. Perhaps this will help lighten the progression of darkness? Maybe. Good food, daily exercising and occasionally trying to do something that I want helps me get through what can sometimes feel like a long winter. This is the time of the year that I look forward to it still though. By the time the end of January, beginning of February rolls around, I am ready for sunlight and warmth. But let’s not get ahead of ourselves, shall we?
I know this isn’t exactly a Thanksgiving themed meal. But hey, sometimes we need to mix it up a little, right? Or maybe you’re looking for something different than typical turkey this year? This would be THE answer. A good pizza makes everyone happy. And, it’s just enough effort to make you feel like you did a big meal, but not so much that you spent hours working away in the kitchen.
So let’s talk about this pizza. So, there is no red sauce here. There is a creamy, roasted garlic sauce that is to die for. Yes, it’s slightly more labor intensive, but so worth the effort. That is spread over the dough, then layered with fresh mozzarella as well as shredded, then topped with ribbons of swiss chard. So simple, so divine. This will definitely up your pizza game and make you step out of your typical pizza flavor rut. At least it did for me. Make it, love it.
Recipe from Pizza Camp
For the roasted garlic cream
- 2 medium heads garlic
- 1-2 Tablespoons olive oil
- 2 cups heavy cream
- sea salt
For the pizza
- 1/2 pound your favorite pizza dough
- 2 cups shredded mozzarella cheese
- 3 ounces fresh mozzarella cheese
- 2-3 cups roughly chopped swiss chard leaves
- 1 Tablespoon fresh chives
- 1/4 cup grated Parmesan cheese
- olive oil
To make the cream, preheat the oven to 400ºF. Cut the tops off the heads of garlic, just so the cloves are exposed. Drizzle with olive oil and wrap in tin foil. Place in the oven and cook for about 40 minutes, or until the garlic is soft. Remove from the oven and let cool.
Once cool enough to handle, squeeze the garlic out of its skin into the bowl of a food processor. Pour the heavy cream and a pinch of salt in with the garlic. Process until combined and smooth. Refrigerate until ready to use.
To make the pizza, preheat the oven to 500ºF. Place a pizza stone in the oven on the lowest rack and let warm for at least 30 minutes*.
Stretch or roll the dough out into a 15-inch circle and place on a upside down baking sheet lined with parchment paper, or a pizza peel. Spread the garlic cream over the dough, leaving a little space around the edges for the crust. Sprinkle the shredded mozzarella over the cream, then dot with torn pieces of the fresh mozzarella. Spread the swiss chard leaves over the cheeses. Carefully transfer the pizza to the pizza stone. Bake for 5 minutes, then change the oven from bake to broil. Broil the pizza for 5-6 minutes, watching carefully, until you have some nice dark spots and the pizza is cooked through. Remove from the oven. Sprinkle with fresh chives, the grated Parmesan cheese and drizzle with olive oil. Devour.