Best 7 Swiss Chard Artichoke Pizza Recipes

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Indulge in a culinary journey with our delectable Swiss chard artichoke pizza, a symphony of flavors that will tantalize your taste buds. This vegetarian delight combines the earthy sweetness of Swiss chard with the briny tang of artichoke hearts, nestled atop a crispy, homemade pizza crust. The vibrant colors of the Swiss chard and artichokes create a visual masterpiece, while the creamy mozzarella cheese adds a rich, gooey texture to each slice. This recipe offers a step-by-step guide to creating your own Swiss chard artichoke pizza from scratch, ensuring a delightful and satisfying meal. Additionally, we have curated a collection of other tantalizing pizza variations, from a classic Margherita pizza to a spicy pepperoni pizza, each with its own unique flavor profile. Whether you're a seasoned pizza aficionado or just starting your culinary adventure, our diverse selection of pizza recipes guarantees an unforgettable pizza-making experience.

Let's cook with our recipes!

SPICY SWISS CHARD AND ARTICHOKE DIP



Spicy Swiss Chard and Artichoke Dip image

Provided by Guy Fieri

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for the baking dish
6 cloves garlic, minced
4 slices thick-cut applewood-smoked bacon, diced
8 cups roughly chopped Swiss chard, stems removed
1 14-ounce can artichoke hearts, drained, rinsed and roughly chopped
1/4 cup sliced pickled jalapeños, drained and chopped
1/4 cup sun-dried tomatoes, drained and finely chopped
1/4 cup all-purpose flour
2 cups whole milk
1/4 cup ricotta cheese
4 ounces cream cheese, softened
1 cup shredded sharp white cheddar cheese
1/4 cup grated parmesan cheese, plus more for topping
Kosher salt and freshly ground pepper
Pita chips or crackers, for serving

Steps:

  • Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Heat 1 tablespoon butter in a large sauté pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Remove all but 1 tablespoon of the bacon fat. Add the chard and cook, stirring occasionally, until wilted, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapeños and sun-dried tomatoes; heat through, about 1 minute.
  • In a medium pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, about 2 minutes. Reduce the heat to medium and slowly whisk in the milk. Cook, whisking constantly, until thickened, about 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and parmesan. Season with salt and pepper.
  • Transfer to the baking dish. Sprinkle with more parmesan. Bake until golden brown and bubbling, about 20 minutes. Serve with pita chips or crackers.

SWISS CHARD ARTICHOKE PIZZA



Swiss Chard Artichoke Pizza image

The Swiss Chard and Artichokes combined with parmesan and mozzarella cheese makes for a unique and tasty pizza. You can use a store bough pizza dough (Trader Joes is good) or use this quick and easy pizza crust. Note: I have revised the recipe and added bacon and more cheese. Select chard with fresh green leaves; avoid those that are yellow or discolored,store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days. This recipe is a spin off from http://www.farmgirlfare.com/

Provided by BakinBaby

Categories     Chard

Time 40m

Yield 1 pizza, 4 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
1 cup onion (chopped)
6 garlic cloves (minced)
1 bunch swiss chard (about 12-16 ounces, separate leaves from stalks and chop into small pieces)
1 (14 ounce) can artichoke hearts (water packed,drained and chopped)
1 cup parmesan cheese (grated)
1 1/2 teaspoons Worcestershire sauce
salt & freshly ground black pepper
1 teaspoon red pepper flakes
16 -24 ounces mozzarella cheese (shredded)
1/2 cup mushroom (canned-sliced or fresh-sauted)
4 slices bacon (cooked and crumbled)
1 (1/4 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

Steps:

  • Saute onions and swiss chard stalks in olive oil until soft, add garlic and cook another minute or two, add swiss chard leaves and artichoke hearts, cook about 10-12 minutes until swiss chard is tender, stir in worcestershire sauce and red pepper flakes.
  • Remove from heat, cool slightly,stir in Parmesan cheese.
  • Pizza:.
  • In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  • Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
  • Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or pizza peel dusted with cornmeal.
  • Spread chard mixture over dough, scatter mushrooms on top, lastly sprinkle mozzarella cheese and bacon on top, bake in a preheated 450 oven for 10-12 min., let set 5 minutes before serving.

SWISS CHARD AU GRATIN FRENCH BREAD PIZZAS



Swiss Chard au Gratin French Bread Pizzas image

Any leftover Roasted Garlic Paste can be used to make Chorizo, Roasted Butternut and Zucchini Chili Pot or Sliced Steak and Mushroom Barley Soup

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
2 1/4 to 2 1/2 pounds Swiss chard or rainbow chard (3 or 4 large bunches)
4 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
Freshly ground pepper
Freshly grated nutmeg
1/3 recipe Roasted Garlic Paste, recipe follows (or 2 heads roasted garlic)
2 cups shredded Parmigiano-Reggiano
One 24-inch loaf French bread or 2 smaller loaves (3 inches wide)
6 heads garlic, tops trimmed off to expose all of the cloves
1 cup EVOO
3 tablespoons honey
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the middle of the oven and preheat the oven to 400 degrees F.
  • Bring a large pot of salted water to a boil. Remove the stems from the chard but keep the leaves whole. Add the chard to the boiling water (the pot will be packed at first) and cook for 10 minutes. Drain in a colander and run under cool water. Drain again, then wrap the chard in a kitchen towel and squeeze to remove the excess water. Chop the chard.
  • Meanwhile, heat the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a little nutmeg. Simmer until the sauce is thick enough to coat the back of a spoon. Adjust the seasonings to taste. Stir in 1/3 cup Roasted Garlic Paste.
  • Spread half the chard in the bottom of a medium casserole dish. Top with half the garlic sauce and half the cheese. Repeat the layers, ending with the cheese. Bake for 15 minutes. Remove the casserole from the oven and turn on the broiler.
  • Halve the bread lengthwise, then cut in half crosswise to make four 12-inch-long pieces. Broil the bread, cut-side up, until charred, about 1 minute. Slather with the remaining Roasted Garlic Paste and top each piece with one-quarter of the chard au gratin. Cut each pizza in half and serve.
  • The unbaked chard au gratin can covered be and refrigerated for a make-ahead meal. Bring to room temperature, then bake as directed.
  • Preheat the oven to 425 degrees F. Arrange the garlic in a cluster on a large piece of foil and drizzle with 1/4 cup EVOO. Wrap up the garlic in the foil to make a tightly sealed pouch. Roast until very tender, about 45 minutes. Let cool, then squeeze the garlic from the skins into a food processor. Add the remaining 3/4 cup EVOO and the honey and season with salt and pepper. Puree until smooth, then transfer to a small container. (Alternatively, you can mash the garlic paste with a fork instead of using a food processor.)

SPICY SWISS CHARD AND ARTICHOKE DIP



Spicy Swiss Chard and Artichoke Dip image

Provided by Guy Fieri

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter, plus more for greasing the baking dish
2 tablespoons minced garlic
4 slices thick-cut applewood-smoked bacon, diced
8 cups (lightly packed) roughly chopped Swiss chard, stems removed
One 14-ounce can artichoke hearts, drained, rinsed, roughly chopped
1/4 cup sliced pickled jalapenos, drained
1/4 cup sun-dried tomatoes, drained and finely chopped
4 tablespoons all-purpose flour
2 cups milk
1/4 cup ricotta cheese
1/2 cup cream cheese, softened
1 cup shredded sharp white cheddar
1/4 cup grated Parmesan, plus extra for topping
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of the butter in a medium saute pan over medium heat. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the bacon and cook until crispy and browned, another 5 minutes. Add the Swiss chard and cook until wilted, stirring occasionally, 4 to 5 minutes. Stir in the artichoke hearts, pickled jalapenos and sun-dried tomatoes and heat through, 1 minute.
  • In a deep pot, melt the remaining 3 tablespoons butter over medium-high heat. Add the flour and cook, whisking, until golden, 2 minutes. Lower the heat to medium and slowly pour in the milk while whisking; cook, whisking constantly, for 5 minutes. Add the sauce to the chard mixture. Stir in the ricotta, cream cheese, cheddar and Parmesan. Taste and add salt and pepper as needed.
  • Transfer the mixture to a greased 9-by-13-inch baking dish. Sprinkle with some grated Parmesan and bake until golden brown and bubbly, 20 minutes. Serve warm with tortilla chips for dipping.

GRATIN OF ARTICHOKE AND SWISS CHARD



Gratin of Artichoke and Swiss Chard image

This is an earthy dish I make over and over again all through the fall.

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 servings as a side dish

Number Of Ingredients 10

1 lemon, juiced
Kosher salt
4 large artichokes
4 tablespoons unsalted butter
1 medium onion, thinly sliced
Freshly ground black pepper
6 whole Swiss chard leaves, well washed, excess water shaken off but leaves not dried
1 cup heavy cream
1/2 cup grated Parmesan, preferably Parmigiano-Reggiano
1/2 cup seasoned bread crumbs

Steps:

  • Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt.
  • Snap off the stems of the artichokes and reserve. Trim the artichokes for all but their innermost leaves. Cut about 2 inches off the top of each artichoke and discard. Add the artichokes to the boiling water. Peel the tough outer skin off the stems and add the stems to the water. Place a small bread plate or other weight on top of the artichokes to keep them submerged. Lower the heat to a slow boil and cook until the artichokes' bottoms are just tender when pierced with the tip of a small knife through the bottom, about 15 minutes. Drain and let cool.
  • Trim the rest of the leaves off the artichokes and scrape out the chokes (the fuzzy centers) with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds.
  • Heat the oven to 375 degrees F.
  • Heat 2 tablespoons of the butter in a saute pan over medium-high heat. Add the onion and lower the heat to medium. Cook, stirring, until the onion is tender, about 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes.
  • Strip the leaves away from the stems of the Swiss chard. Cut the stems into 1/2-inch pieces and the leaves into 1-inch pieces, and keep the stems and leaves separate. Heat the remaining butter in another saute pan over medium-high heat. Add the chard stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the chard and add it to the artichokes and onion and toss to combine.
  • Put the artichokes, onion and chard into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.

SWISS CHARD, GARLIC, AND GRUYERE PIZZA



Swiss Chard, Garlic, and Gruyere Pizza image

Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 35m

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 cloves garlic, sliced
1 bunch Swiss chard (1 pound), stems removed and thinly sliced, leaves torn into pieces
Coarse salt
1 pound store-bought whole-wheat pizza dough or homemade Large-Batch Whole-Wheat Pizza Dough
1 cup grated Gruyere (2 ounces)
Pinch red-pepper flakes

Steps:

  • Place pizza stone or inverted baking sheet in oven and heat to 500 degrees.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside.
  • Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere.
  • Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes.

Nutrition Facts : Calories 372 g, Cholesterol 16 g, Fat 13 g, Fiber 7 g, Protein 15 g, SaturatedFat 4 g, Sodium 817 g

PIZZA WITH CARAMELIZED ONIONS, RICOTTA AND CHARD



Pizza With Caramelized Onions, Ricotta and Chard image

This luxurious pizza is topped with tender caramelized onions spread over a creamy mixture of ricotta, Parmesan cheese and chopped Swiss chard.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h30m

Yield One 14-inch pizza (eight slices)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 1/4 pounds onions, sliced
1 teaspoon chopped fresh thyme leaves
2 garlic cloves, minced
Salt
freshly ground pepper
1/2 pound chard, stemmed, leaves washed
1 14-inch pizza crust (1/2 batch pizza dough)
3/4 cup ricotta (6 ounces)
2 ounces Parmesan, grated 1/2 cup, tightly packed
1 egg yolk

Steps:

  • Thirty minutes before baking the pizza, preheat the oven to 500 degrees. Heat the olive oil over medium heat in a large, heavy skillet. Add the onions. Cook, stirring often, until tender and just beginning to color, about 10 minutes. Add the thyme, garlic and a generous pinch of salt. Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, until the onions are golden brown and very sweet and soft. Remove from the heat.
  • While the onions are cooking, stem and wash the chard leaves, and bring a medium pot of water to a boil. Fill a medium bowl with ice water. When the water comes to a boil, salt generously and add the chard. Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water. Drain and squeeze out excess water. Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water. Chop the chard medium-fine.
  • Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina. Place the dough on the pan.
  • In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard. Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim. Spread the onions over the ricotta mixture.
  • Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned. Remove from the heat, and serve hot or warm.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 378 milligrams, Sugar 4 grams

Tips:

  • Use Fresh Ingredients: For the best flavor and texture, use fresh Swiss chard and artichokes. If fresh artichokes are unavailable, you can use frozen or canned artichoke hearts.
  • Wilt the Swiss Chard: Wilting the Swiss chard before adding it to the pizza helps to remove excess moisture and prevents the pizza from becoming soggy.
  • Use a Quality Cheese: The type of cheese you use can make a big difference in the flavor of the pizza. Use a good quality cheese that melts well, such as mozzarella, provolone, or Gruyère.
  • Don't Overcrowd the Pizza: When adding the toppings to the pizza, be sure not to overcrowd it. This will help the pizza to cook evenly and prevent the toppings from becoming soggy.
  • Bake the Pizza at a High Temperature: Baking the pizza at a high temperature helps to create a crispy crust and melted cheese.

Conclusion:

This Swiss chard and artichoke pizza is a delicious and healthy meal that is perfect for any occasion. It is packed with flavor and nutrients, and it is sure to be a hit with everyone who tries it. So next time you are looking for a new pizza recipe to try, give this one a try. You won't be disappointed!

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