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Pizza Bianca with Swiss Chard & Ricotta | Crispy Baked
(0)
30 min
Quick
Gurkerl Küche
Knusprig gebackene Pizza Bianca mit frischem Mangold, feiner Ricotta-Creme, geschmolzenem Mozzarella und gerösteten Pinienkernen. Ein herbstlicher italienischer Hochgenuss für das Backrohr!
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C fan) and line a baking sheet with baking paper.
Wash the Swiss chard thoroughly and pat dry. Cut the stems into thin strips and coarsely chop the leaves. Peel and finely chop the garlic.
Heat 1 tablespoon of olive oil in a pan. Sauté the chard stems and garlic in it for 2–3 minutes, then add the chard leaves and allow them to wilt. Season with a little salt and pepper, remove from the heat, and let cool.
Chef's tip
Tip for a fine roasted aroma: The pine nuts can be toasted briefly in a dry pan before being scattered onto the pizza.
Autumn colors: Rainbow chard with yellow, red, and white stems makes this pizza bianca visually stunning as well.
15 min
Quick
