Swiss Chard, Salami & Ricotta Pizza
Serves about 6 -7.
Prep time: About 10 minutes
Cook time: 18 – 20 minutes
Ingredients:
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
Directions:
- 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).
- 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).
- 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.
- While the pizza dough bakes, prepare the topping. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic and asparagus. Cook until just softened, about 4 -5 minutes. Add the swiss chard and cook another 4 – 5 minutes or until wilted. Add salt and pepper to taste.
- 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