If you are thinking potatoes and beans seem too heavy for summer... think again! Topped with fresh garden greens and scallions, this dish is surprisingly refreshing. Of course this is coming from someone that happily slurps soup on the hottest of days, but I love this pizza on a warm summer evening with a cold beer. It can also be served at room temperature and even works well at breakfast. I know because I am enjoying it this morning as I type this (that's one way to avoid getting hungry while writing a recipe post!).
The last time I posted a pizza recipe I linked to my favorite dough by Mark Bittman (I am a fan of his if you can't tell). This time I thought I'd go into a bit more detail. Yes pizza dough is easy to buy these days and very delicious, BUT it truly is so simple to make and it becomes a fast go-to dish once you get used to quickly whipping up some dough.
Pizza Dough: makes two small pizzas / by Mark Bittman in How to Cook Anything
- 1tsp instant yeast
- 3c flour
- 2tsp salt
- 1c plus water
- 2tbs plus olive oil
I used to knead my dough by hand but once I started doing it in the food processor I realized it is the fastest and easiest method. If you have a food processor do try it, dough in seconds with almost no effort.
Combine the flour, salt, and yeast in the food processor. Pulse a few times and then add the water through the feed tube as it processes. Add the olive oil and as much additional water as necessary to form a slightly sticky ball.
Turn onto a floured counter and knead just a few times. Form a ball and place in an oiled bowl, covering with plastic wrap or a towel. Allow to rise for at least one hour. You can also let it rise in the fridge for six hours.
Knead the risen dough on a floured counter, divide into two equal pieces and form each into a ball. Cover with a towel and leave to rise for about twenty minutes.
Potato Pizza with Chard and Aduki Beans: makes two small pizzas
- two large potatoes, sliced into 1/4" thick rounds
- 1/2 lb mozzarella cheese, grated
- 1/4 c parmesan cheese grated
- 1/2 c cooked or canned aduki beans
- 2 large cloves of garlic, crushes and minced
- 6 scallions, thinly sliced
- 5 stalks swiss chard, leaves torn and stems chopped separately
- a few sprigs of fresh thyme
- olive oil
- salt and pepper to taste
Preheat the oven to 475 degrees. Lay the sliced potatoes on a baking sheet and toss with olive oil, salt, and pepper to coat. Roast in the oven for about ten minutes until the bottoms are browned. Turn and roast for another five minutes. Remove the potatoes from the oven and set aside.
Increase the oven to 500 degrees. Saute half of the garlic in olive oil for a minute then add the cooked beans, salt and pepper. Set aside and don't bother to wash the saute pan, you will use it for the chard.
Flatten each round of your pizza dough (or store bought dough) onto two oiled baking sheets. You can lift the dough and gently pull the edges and press from the middle out with your fingers until you get a reasonably thin crust. If the dough is difficult to work let it sit for a few minutes and try again. I find this dough very easy to work with.
Brush the pizzas with olive oil and prick all over with a fork. Bake in the oven for about five minutes.
Remove and distribute with the cheeses, potatoes, and beans evenly over the two pies. Salt an pepper each. Return to the oven for about ten minutes until the cheese is browning and bubbly. Top with fresh thyme and chopped scallions.
Meanwhile saute the remaining garlic in olive oil for a minute, then add the chopped stems from the chard. Saute a few more minutes until the stems are softened, then add the torn leaves. Saute until the leaves are well wilted, just a few minutes.
Top each of the pizzas with the wilted chard, slice them up, and enjoy!
Little Smith prefers his chard reserved for a deconstructed take on this dish.
He actually really likes it though, and eats the chard like a sea monster complete with sounds effects. It's kind of funny but anything that helps the greens go down works!