For as long as I’ve been filling my own pizzas, I’ve been topping them with chard. I’m not sure how I came up with chard as a no-brainer pizza topping – I’ve certainly never seen it on the list at any pizza joint – and every time I buy chard to put on a pizza I find myself preparing to put the pizza together going, What was I thinking? Chard on pizza? But every time I take the chard-pizza plunge, I’m reminded again why I do it. I don’t like tomato sauce, and the chard has all the moisture and sweetness you could ask for, as well as its own uniquely great texture in contrast to the crust.
I decided to try a new kind of crust by my beloved pizza-shell makers, Vicolo Pizza. This was a spelt crust, using a form of wheat that is often easier to digest than regular wheat. I’m sad to report that the spelt crust may be easier to digest, but I found it much, much harder to consume! It’s back to the cornmeal (and wheat flour) crusts, eaten sparingly as a special treat, of course.
The pizza was fortunately completely redeemed by the lusciousness of its toppings. Into that spelt crust I piled fresh sheep’s milk ricotta cheese, caramelized onions, sauteed chard and beet greens, fresh goat cheese, and toasted pine nuts. Phenomenal!