Adapted from a recipe from the New York Times but with my method of making caramelized onions and the addition of bacon.
1. Thirty minutes before baking the pizza, preheat the oven to 500 degrees with your pizza stone or inverted cookie sheet on the top rack.
Heat the olive oil over medium heat in a large, nonstick skillet. Once the oil is hot add the bacon and cook until the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and drain on a paper towel lined plate.
Remove all but 2 tablespoons of bacon fat from the pan. Place pan over high heat and add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
2. While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water.
Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
3. Divide your dough into two equal pieces. Working one piece at a time, form each piece into a rough ball. Gently brush the dough with olive oil and cover with plastic wrap. Let it rest for 10 minutes. Meanwhile cut two 20-inch lengths of parchment paper and set aside.
4. Coat your fingers and the palms of your hands with oil. Take one ball of dough and hold it aloft while gently stretching it to a 12 inch length. Place the dough on a piece of parchment paper and gently dimple the dough with your fingertips. Using your palms, push and flatten the dough into 14 by 8 inch oval. Brush the dough with oil.
5. In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture. Sprinkle the bacon over the onions.
6. Slip parchment with the pizza onto pizza peel (or an inverted baking sheet), then slide onto the hot pizza stone. Bake the pizza 10 to 15 minutes until the crust and bits of the onion are nicely browned. While the first pizza is cooking, shape and top the next pizza.
7. Remove pizza from the oven with peel or pull the parchment onto a baking sheet. Transfer the pizza to a cutting board and let it cool for 5 minutes. Cut the pizza and serve immediately. While the first pizza cools, bake the second pizza.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 44 | ||
Calories from Fat: 8 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 26.2mg | 8 % | |
Sodium 1748.7mg | 60 % | |
Potassium 130.5mg | 3 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.8g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 44
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