Pizza Verde Recipe from CBS’s The American Baking Competition

Before the premiere of CBS’s The American Baking Competition, contestants were asked to prepare a recipe in celebration of Mother’s Day.  This is my recipe for Pizza Verde, inspired by my Nonnie’s recipe, which she always made for us growing up.  What a smart lady to sneak our green leafy veggies into a delicious crust and gooey with melted cheese!

Pizza Verde by Carlo

af4299252a0cbe2e89ac6840a2fc7831Ingredients:

Dough

1 tsp. Quick-Rise instant yeast

2 tsp. granulated sugar

1/2 – 3/4 cup warm water

1 3/4 cups all-purpose flour

1 tsp. salt

1 1/2 tbsp. extra-virgin olive oil

Filling

3 tbsp. extra-virgin olive oil

2 finely minced garlic cloves

1 medium onion, diced

1 cup diced baby bella mushrooms

8 cups chopped Swiss chard

1 cup finely chopped fresh curly parsley

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 cup finely grated Parmiggiano Reggiano cheese

1 cup shredded mozzarella

Directions:

In a small bowl, add the yeast to 1/2 cup warm water, mix to dissolve, add sugar, and mix again.  Allow to sit for about 15 minutes.  In a large bowl, mix together 1 1/2 cup flour and salt.  Add the yeast mixture and the oil to the flour and mix thoroughly until dough forms – add the remaining 1/4 cup water if needed.  Dough should be wet, but not too sticky – add additional 1/4 cup flour if needed and use to flour your board later.  Shape into a ball and place into an olive oil coated bowl and cover with plastic wrap.  Allow to proof for about 30-45 minutes.  While proofing, preheat the oven to 415 F, and start the filling.

In a large skillet, heat the 3 tablespoons of extra-virgin olive oil over medium.  Add the garlic and onions, and cook until tender but not browned.  Add the mushrooms and parsley and continue cooking for several minutes before adding the chard, salt, and pepper.  Cook down until all liquid evaporates (about 10—15 minutes) over medium heat.

Roll out the dough, by hand or by using a rolling pin, on a heavily floured surface into a 14 inch diameter circle.  Transfer the disc to a baking sheet lined with parchment paper.   Pour the chard mixture into the middle of the circle and shape into a rectangular loaf (about 12 inches long and 3 inches wide).   Sprinkle the grated Parmiggiano and the shredded mozzarella evenly over the chard.  Fold the dough over the ends of the chard rectangle, then cover the chard loaf with one side of the dough circle.  Bring the other side across, stretching over the dough to cover the chard completely.  Bake at 400 F for 30 minutes until browned.  Allow to cool before serving.  This dough recipe is perfect for pepperoni rolls, jalapeno cheese rolls, etc. – let your imagination go WILD! Buon Apetito!

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