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Pizza Bianca with Swiss Chard & Scamorza | Oven-Baked
(0)
33 min
Quick
Gurkerl Küche
Knusprige Pizza Bianca direkt aus dem Backrohr: Feiner Mangold auf saftigem Mozzarella und würzig geräucherter Scamorza, verfeinert mit Knoblauch, gerösteten Pinienkernen und einer Prise Chiliflocken. Ein herbstlicher italienischer Genuss ganz ohne Tomatensauce!
Ingredients
Preparation method
Preparation
Preheat the oven to 220 °C top/bottom heat (or 200 °C convection) and line a baking sheet with parchment paper.
Wash the fresh Swiss chard, cut the stems into fine strips, and slice the leaves into bite-sized pieces. Peel and finely chop the garlic. Cut the scamorza into thin slices or grate coarsely. Drain the mozzarella and tear it into small pieces.
Heat 1 tbsp of olive oil in a pan. First, sauté the chard stems for 2 to 3 minutes, then add the leaves and garlic, let them wilt briefly, and season to taste with a little salt and pepper. Remove from heat.
Chef's tip
Drain the sautéed Swiss chard briefly in a sieve before topping, so the pizza dough remains wonderfully crispy while baking in the oven.
Only add the pine nuts to the finished pizza after baking, otherwise they can easily burn in the hot oven.
15 min
Quick
