Swiss Chard and Ricotta Cornmeal Crust Pizza
Reinvent pizza night with this irresistible Swiss Chard and Ricotta Cornmeal Crust Pizza—a perfect balance of wholesome and indulgent flavors! The handcrafted cornmeal crust offers a rustic, golden base that’s delightfully crisp and subtly nutty. Topped with creamy ricotta, sautéed Swiss chard, and a trio of melted cheeses (mozzarella, Parmesan, and ricotta), every bite is a medley of savory richness and earthy greens. A hint of garlic, red pepper flakes, and oregano adds bold flavor, while the optional egg wash gives the crust a beautifully glossy finish. Quick to make with just 20 minutes of prep and cook time, this vegetarian dish is ideal for weeknight dinners or casual entertaining. Serve it warm with a crisp salad for a satisfying, gourmet meal at home.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 4 tablespoons Olive oil
- 0.5 cup Cold water
- 4 cups Swiss chard leaves (stems removed, roughly chopped)
- 2 cloves Garlic (minced)
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese (shredded)
- 0.5 cup Parmesan cheese (grated)
- 0.25 teaspoons Red pepper flakes
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Black pepper
- 1 large Egg (optional, for crust glaze)
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet or pizza stone with parchment paper.
2. In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt.
3. Add 3 tablespoons of olive oil and cold water to the dry ingredients. Mix until a soft dough forms. If necessary, add a little more water, one tablespoon at a time, to bring the dough together.
4. Lightly flour a clean surface and roll out the dough into a 10–12-inch circle. Transfer it to the prepared baking sheet or pizza stone.
5. Brush the top of the crust lightly with olive oil or an optional egg wash for a golden finish. Set aside.
6. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
7. Add the Swiss chard to the skillet and sauté until wilted, about 3–4 minutes. Season with a pinch of salt and black pepper. Remove from heat.
8. Spread the ricotta cheese evenly over the cornmeal crust, leaving about 1 inch of the edge uncovered.
9. Evenly distribute the sautéed Swiss chard over the ricotta layer.
10. Sprinkle the shredded mozzarella and grated Parmesan evenly on top of the Swiss chard.
11. Season the pizza with red pepper flakes, dried oregano, and a touch of black pepper.
12. Bake the pizza in the preheated oven for 15–18 minutes, or until the crust is golden and the cheese is melted and bubbly.
13. Remove the pizza from the oven and let cool slightly before slicing and serving.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1366 mg | 59% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 652 mg | 50% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
