Saturday, August 7, 2010

Chard Pizza

You can use any green but I find I really like to use chard for this.

Chard Pizza


1 box of frozen brown rice pizza crusts (Available at the Big Hollow Food Co-op, or make your own)
2 bunches chard, washed & de-stemmed (tip: grab the base of the stalk with right hand and run fingers of left hand up the stalk fast to take the leaf off the stem, compost stem, feed to chickens or put in soup, keep the green)
mushrooms, garlic, yellow zucchini squash, whatever your heart desires
pesto or marinara or olive oil and garlic


1. After following directions on package for brown rice pizza crust {preheat to 500, cover with olive oil and bake for 4-5 minutes}, reduce to 425 for baking. Top crust with pesto, marinara, or I like to use the macadamia nut cheese from previous post.

2. Add sliced zucchini, patty pan squash, garlic or mushrooms, etc.

3. Begin layering chard leaves, evenly till it's about 5 -6 inches tall. I know it's a bit scary but trust me. You want all your toppings you want on pizza underneath chard so as they don't topple off.

4. Place in oven and bake about 15 minutes until chard shrinks down to about 2 inches tall, pull out and top with cheese, Parmesan or I spread my macadamia nut cheese on top. Place back in oven till cheese melted about 5 more minutes.

5. Pull out, cool for a moment and then be shocked at how tasty this is. POPEYE PIZZA!

Tip: you could prolly use any kind of green but I've always used chard and since it grows so well here in Laramie go for it. Or come by our stand on Friday, buy 2 bundles and some yellow squash, go across the aisle to High Horse Farm and purchase some yummy mushrooms and try it for yourself. It's like a 20 minute dinner tops and is so healthy and satisfying.

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