This post has been featured in the 38th Grow Your Own roundup! Thanks, Nate and Annie, for hosting! There's a lot of delicious and impressive stuff over there.
I made a big batch of ricotta last weekend because I had wanted to try several ricotta recipes. I made some ricotta gnocchi and some cute lemon-ricotta pancakes.
Both were nice but not anything really special, but this pizza was amazing. I knew that I wanted a ricotta-based pizza topping and that I didn't want it to be too complicated. My aunt gave me a bunch of home-grown Meyer lemons, which are big and sweet and juicy, and in a brilliant stroke of inspiration, I decided that they would be the perfect accompaniment to the ricotta on the pizza. Fiesta had some gorgeous bunches of Swiss chard, so I added that too. It worked nearly perfectly. Cooking sweetened the lemons even more, and the greens got a little crispy without burning. Next time I will peel the lemons because the white pith is a little too bitter. That change is reflected in the recipe.
Vegetable oil for sauteeing chard
Lemon zest, optional
1 bunch Swiss chard, stems removed for another use (if you're into that kind of thing), leaves cleaned well and coarsely torn
1/2 recipe pizza dough made with whole wheat in place of half the white flour
Olive oil for brushing
1/2 cup ricotta cheese
1/2 Meyer lemon, sliced into thin rounds, peel and pith removed
Coarse salt for sprinkling
Preheat oven to 400 F with pizza stone in it.
Heat oil in saute pan over medium heat. Grate a little lemon zest into the oil if you want. When the oil is hot, add the chard leaves and saute until wilted. You might cover them briefly to get some nice steaming action going. Remove from heat and set aside.
Roll pizza dough out into 12-inch round. Brush with olive oil. Top with ricotta, chard, and lemon slices. I added the ricotta in little spoonfuls, but you could also spread it thinly over the whole pie. Sprinkle with coarse salt. Carefully transfer to pizza stone and bake for 12-14 minutes or until the crust is done.
Brunch at Lark on the Park
6 hours ago