The Chew: Mario Batali Swiss Chard Ricotta Pizza Recipe + Pizza Dough

The Chew: Pizza Night

The Chew tackled a pizza theme for Extra Value Friday, and Mario Batali made this Swiss Chard Ricotta Pizza Recipe.

For more ways to use these basic ingredients, try Swiss Chard Ricotta Dip and Pizza Poppers. Michael Symon also contributed to this show with Spinach & Feta Pizza Wheels.

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

Dough Ingredients

• 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

1. Preheat oven to 500 F with pizza stone inside.
2. Whisk warm water with sugar and yeast in a bowl. Let stand until foamy, about 10 minutes.
3. Whisk flour and salt in a bowl. Form a well in the center; add yeast mix with olive oil.
4. Use a wooden spoon to combine wet and dry ingredients.
5. Once it stiffens, work the dough by hand until it pulls from the sides of the bowl.
6. Dust a prep surface with semolina flour and knead the dough until smooth.
7. Place in a large, oiled bowl (make sure the dough gets oil on all sides).
8. Cover and let rise until it doubles in size, about 60 to 90 minutes.
9. Punch dough down and return it to a flour-dusted prep surface.
10. Divide dough into eight four-ounce pieces and shape them into balls.
11. Freeze any dough you don’t want to use right away.
12. Cover the dough you’re using with a towel and let it rest for 15 minutes.
13. On a flour-dusted surface, press and stretch dough to a diameter of nine or 10 inches.
14. Add flour as need to prevent dough sticking.
15. Gently shape a thicker edge for the outer crust.
16. Par cook the dough on a pizza pan or cast iron skillet on medium heat.
17. Once dough starts to dry, flip it to cook on the other side.
18. Combine a couple tablespoons of olive oil with garlic and red chili flakes in a pan.
19. Cook until garlic becomes fragrant.
20. Add Swiss Chard; salt and cook two or three minutes on medium.
21. Take off heat and reserve.
22. Add dollops of ricotta on the pizza dough, leaving a border of about two inches on the edges.
23. Evenly top ricotta with swiss chard.
24. Salt and pepper the pizza. Drizzle with olive oil and transfer to oven for five or six minutes.
25. Transfer golden brown pizza to a work surface and top it with Parmigiano-Reggiano.
26. Slice and serve.