When chard meets dough


Today I had a culinary epiphany.  Why not blend a simple Spanish-inspired Swiss chard recipe with the equally simple recipe for soudough rye pizza dough?  Why not, indeed.  The combo was divine and oh so very easy to achieve, assuming you have a sourdough starter.  Don’t have a starter?  Check out Wild Fermentation.  I’ve had my starter about 2.5 years, thanks to a grad school friend.

The dough:

1.5 cups flour (1/2 whole grain rye, 1/2 either wheat or spelt)
1.5 cups of unfed starter
1 tsp salt
1 Tbsp warm water
1 Tbsp olive oil

Mix the flour, salt and starter in a bowl with a wooden spoon.  Add the water until the dough is somewhat sticky but not too moist.  Mix well.  Add the olive oil and knead for about 4-5 minutes.  The dough will get a bit plastic-like in texture.  You may need to add in more flour.  Roll into a ball, cover with oil (lightly) and then put in a bowl, covered with plastic or cloth.  let it rest 30-minutes.

Meanwhile, prepare the chard.
Slice the leaf away from the rib of about 1 lb of chard

Blanch in boiling water for 30-seconds

Chop into 1″ squares.  Now you will need:

1/2 cup chopped almonds
3 oz raisins
1 tbsp butter
salt and pepper to taste.

Heat the butter in a large, wide skillet.  Add the remaining ingredients, cooking and mixing well on med heat for about 5 minutes.


Now, once the dough has rested, pinch off 2″ segments and spread, making a mini-pizza dough shape:


Then add about 1 Tbsp of the chard mix to each mini-pizza and wrap it together, pinching the ends


Next, bake for about 6-minutes at 375, careful not to over cook.  And finally…ENJOY!