I recently had a massive craving for pizza. Couldn’t figure out why until I remembered I hadn’t eaten pizza since I was last in New York at Christmas. That’s a long time to go without eating pizza, I agree. (My usual intake is about every 4-6 weeks, in case you were wondering.) I just don’t make pizza as frequently in the winter compared to the summer, when sweet tomatoes and sprightly herbs inspire.
Even so, pizza is obviously delicious any time of the year and I finally gave in to my hankering. Enter today’s recipe, a version I’m calling “winter” since it is tomato-less and utilizes local chard, onions, and beans from my neighborhood winter farmers’ market. This dish also includes one of my favorite things ever, caramelized onions.
Now, if you’re new to my pizza posts and love pizza—as if there’s anyone who doesn’t—you’ll want to consult my other three pies for more cooking details and other delightful variants, which are:
- Pizza Margherita, the P. K. Way
- White Pizza with Herbed Ricotta, Artichokes, and Arugula
- Best of Both Worlds (Red and White Pie)
Onward to today’s version, another marvelous combination that makes one of America’s favorite foods better for you and for local businesses, too.
Cooking Steps and Instructions
1. Caramelize onions, described here. Note: they take some time, so you’ll want to get them started first assuming you’re not making your own dough; likely the other steps will be completed before they’re done.
2. Prepare crust per your own recipe or use a good-quality store-bought brand. Whole grain, of course.
3. Cut chard into thin pieces and add to a pan including a bit of olive or other vegetable oil. Note: Use the whole bunch. It shrinks down. A lot.
4. Sauté chard until wilted and set aside. (See?) Add crushed garlic and mix in for 45 seconds.
5. Toss white beans (here’s how to prepare from dried) with a bit of olive oil, white balsamic vinegar, and parsley and season with salt and pepper.
6. Mix herbed ricotta, described here. Prepare other cheeses, if desired; Parmigiana Reggiano and fresh mozzarella add complexity and flavor.
7. Assemble pizza and cook 8-10 minutes at 425 degrees. Garnish with additional fresh parsley, parm, and crushed red pepper flakes (optional). Note: Beans can be added before or after cooking, whichever you prefer.
This pizza is absolutely delicious and packs a much healthier punch than most with its nutrient-rich chard, onions, beans, and whole grain crust. While not an everyday food, it’s certainly something to savored once in a while.
Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She is currently training for the Boston Marathon, her third (more here, and here). She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!