Get the Rainbow Chard Chorizo and White Bean Pizza Recipe
It’s fall and rainbow chard is in season. The combination of chorizo, white bean and sautéed rainbow chard is such a seasonal treat. I really spice this pizza up with Calabrian chili. Enjoy.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
Rainbow Chard, Chorizo & White Bean Pizza
Author: Pizza Today
Recipe type: Pizza
Ingredients
- 12-ounce dough ball
- 3-4 ounces tomato sauce
- 2 teaspoons heavy cream
- 3 ounces bulk chorizo pieces
- ½ ounce diced white onion
- 8 medium-sized trimmed pieces of sautéed rainbow chard in light olive oil, seasoned with salt and pepper
- 7 Gigante white beans, sliced in half
- 7 ounces shredded part-skim or whole-milk mozzarella
- ½ teaspoon minced Calabrian chili in oil
- Calabrian powder (optional)
- Pinch crushed red pepper
- 1 tablespoon sliced smoked pancetta
- Extra virgin olive oil
- Sea salt & pepper
- Lemon wedge
Instructions
- Blanch the rainbow chard and lightly sauté in olive oil.
- Season with salt and pepper and set aside. Keep warm.
- In a medium-sized sauté pan over medium heat, sauté chorizo in oil.
- Once chorizo has lightly cooked, add the tomato sauce, Calabrian peppers, crushed red pepper and heavy cream.
- Stir continuously for 2 minutes at low heat. Season with salt and pepper.
- Set aside and keep warm.
- Shape and stretch dough into a 12–14-inch circle. Spread cheese, leaving a ¼-inch border and add pancetta.
- Place pizza into the oven. When pizza is finished baking, remove from the oven and cut into desired slices. Finish with warm chorizo tomato cream sauce, chard, white beans, lemon wedge and Calabrian powder.
- Don’t forget to squeeze the lemon.
- Serve and enjoy.
