Pizza with a new twist
Pizza with rainbow chard, goat cheese and egg
Start to finish: 30 minutes
1 tablespoon olive oil
1 bunch rainbow chard, chopped
1 medium yellow onion, diced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
20-ounce ball prepared pizza dough, room temperature.
4 ounces (about 8 slices) prosciutto, finely chopped
8-ounce log chevre (fresh goat cheese)
4 large eggs
Heat the oven to 400F. Lightly spritz two baking sheets with cooking spray.
In a large skillet over medium-high flame, heat the oil. Add the chard, onion, red pepper flakes and garlic. Sauté until the chard is wilted, about eight minutes. Set aside.
Divide the dough into four pieces. On a lightly floured surface, roll each out to the size of a dinner plate. Place two rounds on each baking sheet. Divide the greens among the dough rounds, spreading them evenly.
- Associated Press