This pizza is inspired by the remaining vegetables in our garden, we have had a good growing season and as always, I hate to see it end. The good news is that the Swiss chard and beets should last a few weeks more. The beet sauce can be used in other recipes too, so you might want to make a double batch. You can add additional olive oil and toss with pasta or add to a creamed soup.
Swiss Chard Pizza with Beet Sauce
by Inspired by the Seasons
Roasted Beet Sauce:
- 2 Medium Sized Beets
- 2 Cloves of Garlic
- 1 T Olive Oil, plus more for coating beets
- 1 T White Balsamic Vinegar
- Pinch Salt
Preheat oven to 400 degrees
Peel and cut beets into 2" pieces, toss with olive oil. Wrap in foil along with whole garlic cloves, place on a rimmed baking sheet
Cook in oven for 40 - 50 minutes until they are soft. Remove from oven and allow to cool.
Add beets, garlic (peel removed) and remaining ingredients to a food processor. Blend until smooth.
Use immediately or store in a covered glass container for up to a week. If adding to pasta, you will want to add additional oil.
- 1 12" Pizza Crust
- 1 1/2 c Roasted beet sauce
- 1/4 c Canned Chickpeas, rinsed and drained
- 2 c Swiss Chard, stems removed cut into 1/2" ribbons
- 1 1/2 c Mozzarella Cheese, grated
- 1/2 c Feta Cheese, crumbled
Preheat oven to 425 degrees
Spread beet sauce evenly on top of crust, leaving a 1" border around the edge. Add in order, chickpeas, chard, mozzarella and feta cheese.
Place in oven and bake for 12-14 minutes until cheese is melted and Swiss chard is just starting to crisp. Let cool 3 minutes before slicing.