The Chew: Pizza Night
The Chew tackled a pizza theme for Extra Value Friday, and Mario Batali made this Swiss Chard Ricotta Pizza Recipe.
The Chew: Mario Batali Swiss Chard Ricotta Pizza Recipe Ingredients
You can use spinach or kale if you can’t find Swiss chard.
- 1 cup drained Ricotta
- 2 cloves sliced Garlic
- 1 bunch ribbed, chopped Swiss Chard
- 1 tsp Red Pepper Flakes
- Parmigiano-Reggiano Cheese
- 1/4 cup Olive Oil
- 1 1/4 cups Warm Water
- 1 1/2 tsp Sugar
- 1/4 oz Active Dry Yeast
- 3 1/2 cups 00 Flour
- 1/4 cup Olive Oil
- 2 tbsp Salt
- Semolina Flour
Mario Batali: The Chew Swiss Chard Ricotta Pizza Recipe Directions
- Preheat oven to 500 F with pizza stone inside.
- Whisk warm water with sugar and yeast in a bowl. Let stand until foamy, about 10 minutes.
- Whisk flour and salt in a bowl. Form a well in the center; add yeast mix with olive oil.
- Use a wooden spoon to combine wet and dry ingredients.
- Once it stiffens, work the dough by hand until it pulls from the sides of the bowl.
- Dust a prep surface with semolina flour and knead the dough until smooth.
- Place in a large, oiled bowl (make sure the dough gets oil on all sides).
- Cover and let rise until it doubles in size, about 60 to 90 minutes.
- Punch dough down and return it to a flour-dusted prep surface.
- Divide dough into eight four-ounce pieces and shape them into balls.
- Freeze any dough you don’t want to use right away.
- Cover the dough you’re using with a towel and let it rest for 15 minutes.
- On a flour-dusted surface, press and stretch dough to a diameter of nine or 10 inches.
- Add flour as need to prevent dough sticking.
- Gently shape a thicker edge for the outer crust.
- Par cook the dough on a pizza pan or cast iron skillet on medium heat.
- Once dough starts to dry, flip it to cook on the other side.
- Combine a couple tablespoons of olive oil with garlic and red chili flakes in a pan.
- Cook until garlic becomes fragrant.
- Add Swiss Chard; salt and cook two or three minutes on medium.
- Take off heat and reserve.
- Add dollops of ricotta on the pizza dough, leaving a border of about two inches on the edges.
- Evenly top ricotta with swiss chard.
- Salt and pepper the pizza. Drizzle with olive oil and transfer to oven for five or six minutes.
- Transfer golden brown pizza to a work surface and top it with Parmigiano-Reggiano.
- Slice and serve.