I’m not a math gal by nature, but after some quick back-of-the-napkin calculations, I’d guess that I’ve made 1000+ pizzas in the past 14 years. Every Friday is Pizza Friday in our house (which is why I named my Friday newsletter the same thing!), and while it’s arguably my most frequently made food, I realized there’s a dearth of pizza recipes on my site.
That ends today!
Though our first frost date was on October 17, Swiss chard is one of the hardier veggies in my garden, going strong well into early December every year. Swiss chard is not fully winter hardy in very cold climates, but it can tolerate light frost and temperatures down to about 15°F. It’s a garden superstar that doesn’t give up easily, and that makes it perfect for homemade pizza recipes that highlight fresh, seasonal ingredients.
So, armed with a copious amount of Swiss chard on a Friday, I did what any pizza-obsessed gardener would do: got to work on a Swiss chard pizza loaded with garden-fresh greens and diced pepperoni. Every bite gives you that lovely balance between the tender, slightly earthy Swiss chard and the bold, smoky pepperoni. It’s a match made in pizza heaven, and it’s quickly become one of my favorite ways to enjoy my fall harvest.
For this homemade pizza recipe, you can either make your own pizza dough (always fun and rewarding!) or use your favorite store-bought variety. If you live close to a pizza parlor, they may even sell their dough—something I used to take full advantage of when we lived in Brooklyn. Whether you're a garden enthusiast or just love a new twist on a classic homemade pizza, this Swiss chard pepperoni pizza is a delicious way to switch things up on your next pizza night!
📖 Recipe
Swiss Chard & Pepperoni Pizza
Equipment
- pizza stone I only make pizza with a pizza stone, but you can also use a sheet pan, or cast iron skillet. I've included notes below on both options.
Ingredients
- 1 pizza dough of your choice
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 3 leaves Swiss chard thinly sliced, using the stems, too. They give wonderful texture and soften up while baking.
- 1 cup pepperoni diced
- 1 Tbsp olive oil
- ¼ cup yellow cornmeal for dusting pizza peel
Instructions
Preheat the oven
- If you have a pizza stone, place it on the bottom rack and preheat the oven to 500°F (or as high as your oven will go).
- Let the stone heat up for at least 30 minutes.
- If you're using a baking sheet or cast iron skillet, preheat the oven to 450°F and lightly grease the sheet with olive oil.
Prep the Swiss chard
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Once hot, toss in the chopped Swiss chard and sauté for 2-3 minutes, just until it wilts.
- Season with a little salt and pepper.
- Set aside to cool slightly.
Stretch the dough
- On a lightly floured surface, stretch or roll your pizza dough into a 12-inch round.
- Transfer it carefully to a pizza peel, liberally dusted with cornmeal (or directly onto your baking sheet if you’re not using a peel).
Assemble the pizza
- Spread an even layer of pizza sauce over the dough, leaving about a ½-inch border around the edges.
- Sprinkle half of the mozzarella cheese over the sauce.
- Layer on the sautéed Swiss chard and diced pepperoni.
- Finish with the rest of the cheese.
Bake
- Slide the pizza onto the hot stone (or pop the baking sheet into the oven).
- Bake for 10-12 minutes, or until the crust is golden and the cheese is bubbly and browned in spots.
- Start checking at 10 minutes, but every oven is different!
Serve
- Remove from the oven and let it cool for a couple of minutes.
- Slice it up and enjoy your garden-fresh creation!
Notes
- Feel free to substitute with other leafy greens like spinach, kale, or even arugula. Just make sure to sauté them briefly, like the chard, to reduce excess moisture and ensure they cook evenly on the pizza.
- If using store-bought dough, let it sit at room temperature for about 20-30 minutes before stretching it out to make it easier to handle.
- For extra crispy crust, you can also par-bake the pizza dough for 5 minutes before adding the toppings, then bake the assembled pizza until the cheese is bubbly and the crust is golden.
- I usually use only mozzarella for pizzas, since I buy it in bulk at Costco, but you could mix in some provolone or Parmesan for extra flavor. If you like a more artisanal taste, try a little crumbled goat cheese or ricotta for creaminess.
- If you have leftover pizza, store slices in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the oven at 375°F for about 8-10 minutes until the crust is crispy again. Microwaving will work, but the crust won’t stay as crisp.
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