Swiss Chard and Tuna Pizza with Olives
Ingredients
- For the pizza bases
- 1 cube Yeast (42 g)
- 250 milliliters milk
- 500 grams Pastry flour
- salt
- 1 tsp sugar
- 6 Tbsps olive oil
- For the topping
- 2 balls Mozzarella (125 g each)
- 400 grams fresh Swiss chard
- 2 garlic cloves
- 2 Tbsps olive oil
- 2 tsps dried oregano
- Pastry flour (for rolling)
- vegetable oil (for greasing)
- 2 Tbsps olive oil (for greasing)
- 400 grams Tuna (canned)
- 80 grams Walnut (coarsely chopped)
- 150 grams grated Goat cheese
- 200 grams black pitted Olives
- freshly ground peppers
- 4 rosemary (to garnish)
Preparation steps
For the pizza bases, dissolve the yeast in 50 ml of lukewarm milk (approximately 1/4 cup) and mix until smooth. Place the flour in a bowl, make a well in the center and pour in the yeast milk. Cover and leave to rise for about 20 minutes in a warm place.
Add the remaining warm milk, a pinch of salt, the sugar and the olive oil and knead with the kneading hook of a hand mixer to form a smooth dough.
Cover and leave to rise for another 30 minutes.
Preheat the oven to 220°C (approximately 425ºF).
For the topping, drain the mozzarella and cut into slices. Rinse and trim the chard and blanch in salted water for 1-2 minutes. Rinse with cold water, squeeze out the excess water and chop coarsely.
Peel and finely chop the garlic and fry in some oil. Add the chard and the oregano, toss briefly, remove from heat and allow to cool slightly.
For the pizza bases, remove the dough from the bowl and knead vigorously on a floured surface. Divide into four equal portions and roll out each piece into a pizza base.
Grease 4 pizza pans with oil and line with the dough. Alternatively, place them on a baking sheet lined with parchment paper.
Brush the dough with a little oil and distribute the mozzarella slices on top. Drain the tuna and spread it over the mozzarella. Next, add the chard, walnuts and olives to the top of the pizza and season with salt and pepper. Shower with goat's cheese.
Bake for 20-25 minutes until golden brown. Remove and cut into slices.
Serve garnished with sprigs of rosemary.
