Pizza with Rainbow Chard and Cremini Mushrooms

I got this vibrant rainbow chard in my box last week and I can't believe I haven't eaten it yet.

Also, I bought a couple balls of pizza dough from my favorite pizzeria -- Howie's Artisan Pizza in Palo Alto. I had one dough ball left and I know that this dough is best eaten right away. So, I decided to try an experiment. Would chard taste good on pizza?

I rolled out the dough, brushed it with garlic infused extra virgin olive oil, and then topped it with shredded mozzarella and fontina cheeses.

Baked it in a 450 degree oven for about 10 minutes.

I sauteed the rainbow chard and cremini mushrooms. I set the toppings on the table next to the pizza.

I topped my pizza with chard and cremini mushrooms. Chard is good on pizza! And, it is even better with sauteed mushrooms. I also like the idea of making a plain cheese pizza and then setting up a topping bar where everyone can choose their toppings. What a great idea for a party! Now I just have to think of a cocktail to serve with it.

Pizza with Rainbow Chard and Cremini Mushrooms

1 ball of pizza dough

Olive oil

4 cloves of garlic, chopped

red pepper flakes

1 bunch of rainbow chard, stems and leaves separated

1 -2 handfulls of cremini mushrooms, stemmed and thinly sliced

1 lemon, sliced

salt

1. Place pizza stone in your oven on or near the bottom. Preheat oven to 450 degrees. Put about 1/4 cup of olive oil in a small bowl with 2 chopped cloves of garlic. Let this stand for about 30 minutes so the garlic can infuse the olive oil.

2. Heat 1 tablespoon of olive oil in a pan over medium high heat. Add 1 clove of chopped garlic and a bit of red pepper flake into the pan and allow to cook for about 30 seconds until fragrant. Add the chard leaves and toss with the garlic oil mixture. Cover and cook for 3-5 minutes -- until leaves are cooked. Take off cover and cook for a few more minutes. Take over burner and sprinkle with salt. Squeeze a slice of lemon over the chard. Transfer chard to a plate or bowl.

3. Clean out pan. Add 1 tablespoon of olive oil to the pan and heat over medium high heat. Add garlic and cook for about 30 seconds -- until fragrant. Add mushrooms and cook for 3-5 minutes. Sprinkle with salt and the juice of one slice of lemon.

4. Stretch or roll pizza dough into desired shape and size. Place on a pizza peel or pan. Brush garlic infused olive oil over the dough. Top with mozzarella and fontina cheese. Bake in the over for 8-10 minutes -- until cheese is melted and crust is light golden brown.

5. Top the pizza with the sauteed chard and mushrooms or slice pizza and allow each person to add the toppings they like.

Sesame Miso Chard

Several months ago I was listening a podcast of The Splendid Table and there was a story about various things to do with miso. It made me hungry and interested in trying miso; but, I wasn't sure where to start. Then, a few weeks ago I checked out a cookbook called Vegetables! By Pippa Cuthbert & Lindsay Cameron Wilson and I found a recipe for Sesame Miso Spinach. So, I thought to myself, why not try Sesame Miso Chard. I have already done a million things with chard -- let's try some miso.

I took this beautiful rainbow chard from my CSA box and separated the leaves from the stems.

Then, I made the miso dressing from the Vegetables! cookbook.

It was very easy to make. Just mix miso paste, hot water, soy sauce, and ginger in a bowl. I used shiro (white) miso. There are many types of miso. Shiro (white) miso is supposed to be mild so I thought that I would try it out.

Then, I sauteed the chard with vegetable oil, garlic, and red pepper flakes.

I added the greens to the bowl with the miso mixture and coated the greens with the miso mixture. Finally, I added sesame seeds and served it with brown rice and tofu.

I recommend combining the chard with some bland foods like rice and tofu or grilled chicken or fish and then mixing the chard with all the other ingredients. The miso sauce on the chard has a lot of flavor and works well when combined with bland foods. Try this out and let me know what you think. Also, let me know if you have any experience with miso. I am up for some further experimentation with this flavorful ingredient. It adds a meatiness to the veggies that makes this a very satisfying meal.

Sesame Miso Chard

adapted from Vegetables! by Pippa Cuthbert & Lindsay Cameron Wilson

Ingredients:

1 1/2 - 2 bunches of chard

1 clove of chopped garlic

1 pinch of red pepper flakes

1 tablespoon of vegetable oil

1 1/2 tablespoons of miso paste

1 tablespoon of boiling water

1/2 tsp soy sauce

1/2 tsp grated, peeled fresh root ginger

1 tablespoon of toasted sesame seeds

1. Wash and partially dry the chard. Separate the leaves from stems.

2. Combine miso paste, water, soy sauce and ginger in a bowl to form a smooth, thick sauce.

3. Heat a oil in a skillet on medium-high heat. Add the garlic and red pepper flakes and allow to cook for about 30 seconds -- until fragrant. Add the chard and coat with the oil mixture. Cook uncovered for about 3 minutes and covered for 3 minutes. When the chard is all wilted it is ready to be tossed with the miso sauce. Sprinkle with sesame seeds and serve.