Swiss Chard and Asparagus Pizza | Midwest Living
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Swiss Chard and Asparagus Pizza

Swiss Chard and Asparagus Pizza

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  • Makes: 4 servings
  • Prep 40 mins
  • Bake 10 mins
  • Broil 2 mins
  • Stand 3 mins

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Ingredients

  • Nonstick cooking spray
  • 10 ounces fresh Swiss chard or spinach
  • 1 tablespoon olive oil
  • 3/4 cup finely chopped red onion
  • 4 cloves garlic, minced
  • 1/8 teaspoon salt
  • 6 ounces fresh asparagus spears, trimmed and cut into 1/4-inch pieces
  • 2 eggs, lightly beaten
  • 1 egg white
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups cooked brown rice, cooled
  • 3 tablespoons grated Parmesan cheese
  • 1 cup shredded Havarti cheese (4 oz.)
  • 2/3 cup grape tomatoes, quartered or halved
  • 1/2 cup chopped yellow sweet pepper
  • 2 tablespoons thinly sliced pepperoncini salad peppers
  • 1 tablespoon snipped fresh Italian parsley
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon black pepper

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Coat foil with cooking spray. If using chard, separate stems from leaves. Cut stems and leaves into bite-size pieces, keeping them separate.
  2. In a large nonstick skillet heat 2 teaspoons of the oil over medium-high heat. Add 2/3 cup of the red onion, the garlic, and salt; cook and stir 2 minutes. Add chard stems; cook 5 minutes, stirring frequently. Add chard leaves or spinach (if using); cook about 5 minutes or until chard is wilted and moisture is nearly evaporated, stirring occasionally. Add asparagus; cook and stir about 3 minutes more or until asparagus is crisp-tender. Spread mixture on a plate to cool slightly.
  3. For crust, in a medium bowl combine the next five ingredients (through nutmeg). Stir in cooked rice, Parmesan, and chard mixture. Spoon mixture onto the prepared baking sheet. Using your hands, press into a 12-inch circle. Bake 10 minutes. Remove from oven.
  4. Preheat broiler. Broil crust 4 to 5 inches from the heat 1 to 2 minutes or just until golden. Sprinkle with Havarti cheese. Broil 1 minute more. Remove from oven. Let stand 2 minutes. Lift one corner of the foil and carefully slide a cutting board under crust; let stand 1 minute more.
  5. In a bowl combine remaining 1 teaspoon oil and red onion and remaining ingredients; top crust with mixture. To serve, cut into four wedges.

Nutrition Facts

(Swiss Chard and Asparagus Pizza)

Servings Per Recipe 4, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 58, Monounsaturated fat (g) 4, Thiamin (mg) 0, carb. (g) 27, vit. C (mg) 56, Niacin (mg) 2, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Fat, total (g) 15, sugar (g) 5, Potassium (mg) 576, cal. (kcal) 298, fiber (g) 4, sodium (mg) 515, sat. fat (g) 7, vit. A (IU) 5792, iron (mg) 3, chol. (mg) 117, pro. (g) 15, calcium (mg) 278, Pyridoxine (Vit. B6) (mg) 0

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