Remember when I made the pizza the other day and said you get two pizzas from a batch of dough? Here's round two.
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| you don't need it to be cooked to oblivion, you need it to be "not tough" |
I wilted some chard down with 1/4 cup water, 2 tbsp apple cider vinegar, 1 tbsp oil and three roughly chopped garlic cloves.
I rolled out the dough, spritzed it with olive oil and sprinkled on parmesan.
I added 2 1/2 slices cooked bacon and a head of wilted rainbow chard - just the leaves, the stems went into my stock bag.
Topped with mozzarella and put it in at 350 for about 12 minutes.
After three days in the fridge, the dough was chewier and the crust was fluffier, but still not pizzaria fluffy.
Have questions, complaints or suggestions? Email me.
Simplified Recipe
1/2 ball prepared dough
1 head chard leaves
3 cloves garlic
2 tbsp apple cider vinegar
1 tbsp oil (or bacon fat, if you're going all out), plus some olive oil for spritzing
2 1/2 slices cooked bacon
one huge handful shredded mozzarella
1 tbsp shredded parmesan
Roll out dough and prepare as usual
Spray with olive oil - if you don't have a sprayer, wipe it on very lightly with a towel
Top with parmesan, chard, bacon and mozzarella
Bake at 350 for about 12 minutes or until cheese is melted and crust feels firm.
