INGREDIENTS
2 balls dough (size to make regular pizza)
1 large bunch Swiss chard (2 lbs. or more)
1 box frozen spinach
1 box frozen broccoli
2 T. olive oil (or more if you prefer)
2 cloves garlic
1/2 t. salt
1/2 C. Parmigiano Reggiano cheese (or more to taste)
Anchovies (optional)
DIRECTIONS
Wash and cut Swiss chard in pieces, including the ribs. Cook for about 10 minutes and drain. In a large skillet add oil, garlic and all the greens and cook until warm, then set aside to cool. Prepare a baking sheet with a lip, generously oil pan. Roll one ball of dough out and place in pan. Add all the greens on top of dough and sprinkle salt and cheese on top of the greens. Roll out the second ball of dough and place on top, pinching the edges all around. Prick the top of dough with a fork to allow the steam to escape. Brush top with olive oil and place anchovies, if desired, on top. Bake at 400 degrees for 30 minutes.
This recipe was submitted by Linda DiCamillo, parishioner and rectory chef, Our Lady of Peace Parish, Ashtabula.
THE CATHOLIC KITCHEN
A reflection from Father Raymond Thomas, Pastor at Our Lady of Peace Parish, Ashtabula
One of my favorite pastimes in the summer is to grow a garden and, in the garden, to grow Swiss chard, among other vegetables. Swiss chard is comfort food for me. Our family grew it each year when I was a child, and I came to enjoy how it was made with olive oil, garlic and a touch of salt. Linda’s Swiss chard pizza captures some of that for me. It reminds me of the meals we had around our table when I was a child. Often at picnics, we would bring pre-cooked Swiss chard, along with spaghetti and meatballs and hotdogs and hamburgers. The important thing to me was always the family gathering around the table. I guess you can say these were “God moments” for me, sitting around a table with my family. I cherish those memories. Share these “God moments” with those who are dear to you and how they also touched your life.
