Swiss Chard, Salami & Ricotta Pizza

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This swiss chard, salami and ricotta pizza will turn your normal pizza night into an extraordinary one!

Salami and swiss chard pizza5.jpg

No matter what you do for a living, Mondays are never easy, especially if you have a great weekend. Instead of snoozing past 7am, you have to wake up, shower, answer emails, go on conference calls, deal with coworkers you can’t stand and try not to stab your jackass boss in the neck when he pisses you off. We’ve all been there. Even though I love my job, Mondays are still stupid.

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Even though I don’t love Mondays, today is a little bit special. It’s the 3 year anniversary of our wedding rehearsal! I can’t believe we’ve been married for almost 3 years. It doesn’t seem real.

wedding rehearsal.jpg

It hasn’t been an easy 3 years, let me tell you that. We’ve gone through some major bumps in the road (like a fire, death of a grandparent, major health scare with parents), gone through many marriage growing pains (including a few not-so-pretty fights) and have dealt with 4+ new job changes and 4 moves. It hasn’t been easy. But you know what? Even with all of those hardships, I wouldn’t trade a single second with Elliot. The incredible moments we share and our love for eachother overshadows all of that. Every time he’s made me laugh, hugged me when I’ve cried and surprised me with his compassion and love has outnumbered the times he’s royally pissed me off. The best times trump everything, and that’s exactly why I think we’ll be celebrating 60 more of these anniversaries.


If you’re lucky enough to have a man (or woman) who supports you through everything, the good, the bad, the ugly and the beautiful, you are lucky enough. I think. Especially if said person goes to a job they don’t love just so you can do what you love.

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And for me, that often involves taking photos of vegetables. And making crazy pizzas with 15 ingredients on top because I can’t seem to make up my mind.

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Elliot eats almost all of the food I make, but he just couldn’t wrap his head around this one. “Claire, exactly how many things are on this pizza?” he asked as he stared at it with confused eyes. And my response took about 5 minutes because I had to remember everything I put on it. So I just said “It’s a supreme. You love supreme!” and then he said “Not when 75% of the things on it are green!”

And that’s my life. But it all works out because it leaves me with more delicious pizza.

Swiss Chard, Salami & Ricotta Pizza

Salami pizza.jpg


Serves about 6 -7.
Prep time: About 10 minutes
Cook time: 18 – 20 minutes


For the crust:

  • 1 package active dry yeast
  • 1 cup warm (110 degrees F) water
  • 1 cup whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • Cornmeal for dusting

For the toppings:

  • 2 1/2 tablespoons olive oil
  • 1 bunch swiss chard, thick stems removed
  • 1/2 bunch asparagus, thick stems removed
  • 1 small onion chopped
  • 2 cloves garlic, minced
  • 3/4 cup part-skim ricotta cheese
  • 2 ounces fresh mozzarella cheese
  • About 9 – 10 slices salami
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees F. Brush a pizza pan or stone with olive oil and then sprinkle with cornmeal. Add the yeast, sugar and water to a large boil. Let sit for about 10 minutes (or until it bubbles up).
  2. Add the flours, olive oil and salt. Stir the mixture until a dough forms. Let sit for about 5 – 10 minutes. Liberally flour a hard surface and knead the dough until smooth, soft and elastic. (About 5 minutes).
  3. Roll the dough out to about 1/2 inch thickness onto the pizza stone or pan. Bake for about 18 – 20 minutes, or until golden brown.
  4. While the pizza dough bakes, prepare the topping. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, asparagus and swiss chard stems. Cook until just softened, about 4 -5 minutes. Add the swiss chard leaves and cook another 4 – 5 minutes or until wilted. Add salt and pepper to taste.
  5. While pizza dough is still warm, top with ricotta cheese, 1 ounce of the fresh mozzarella cheese slices and salami. Add the swiss chard mixture to the top. Add the remaining 1 ounce of mozzarella to the top. Bake for about 3 minutes to soften the cheese. Sprinkle with cracked black pepper.

Nutritional information per serving (one slice):

Calories: 229
Fat: 10 grams
Carbohydrates: 24.2 grams
Fiber: 4.5 grams
Protein: 10.2 grams
Weight Watchers Points: 6

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  1. Posted by Ali | Gimme Some Oven on
    Monday, March 24th, 2014
    Happy almost-anniversary! And cheers to 60 more to come! :)

    This pizza also looks soooo yummy. Love that colorful Swiss chard!
    • Posted by cgallam10 on
      Monday, March 24th, 2014
      Thank you Ali!!
  2. Monday, March 24th, 2014
    Happy Anniversary!! I love this pizza - so many good things on there!
    • Posted by cgallam10 on
      Monday, March 24th, 2014
      Thank you Dorothy!!
  3. Posted by Liz @ The Lemon Bowl on
    Monday, March 24th, 2014
    Happy 3rd Anniversary!! I want to eat this pizza so hard.
    • Posted by cgallam10 on
      Monday, March 24th, 2014
      SO HARD!
  4. Monday, March 24th, 2014
    ...if you’re lucky enough to have a man (or woman) who supports you through everything, the good, the bad, the ugly and the beautiful, you are lucky enough - you wrote this so beautifully.
    • Posted by cgallam10 on
      Monday, March 24th, 2014
      Thank you :)!!
  5. Posted by Medeja on
    Tuesday, March 25th, 2014
    Home made pizza is the best pizza in the world!
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    Omg YES please! Give me all the pizza!
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