Last night, the kids wanted pizza – and I wanted to eat it without feeling guilty. For a few weeks now, I’ve been trying to replace the processed food that we usually eat with wholesome and clean homemade dishes. Who needs the artificial dyes, corn syrup, and preservatives? The up-side to homemade pizza is that you can create a healthier version that makes you feel a little less guilty about eating pizza. I also decided that if I called it a “tart” nearly all guilt could be erased.
I used 2/3 of the dough to make a plain cheese kids pizza. What follows are my directions for one Rainbow Chard and Goat Cheese
Pizza Tart using 1/3 of a dough recipe. As always, the ingredients can be adjusted according to your taste and veggies on hand. You could also replace rainbow chard with kale, spinach, or any other green you might like. If you really want to be healthy and wholesome, make your own whole wheat crust.
Here’s what you’ll need:
- About 1/3 of a dough recipe OR 1/3 of pre-made Publix dough
- Spaghetti Sauce or Tomato Sauce
- 1 Bunch Rainbow Chard (washed really well to remove grit, center stems removed, and chopped).
- Olive Oil and Garlic
- Red Onions
- Cherry Tomatoes
- Goat Cheese
- Fresh Basil
- Preheat oven to 450 degrees. Oil a pizza pan and line with cornmeal or ground flax seed. Using ground flax seed adds a little nutty flavor and is really healthy. You can find it in the organic section in Publix either in pre-ground, single-serving packets or by the bag.
- Roll out the pizza dough until its fairly thin and place on pan.
- Spread some olive oil on it and bake for just a few minutes until its a bit cooked. This keeps the pizza from getting soggy when using toppings that tend to be soggy.
- In the meantime, saute the rainbow chard with olive oil and garlic until its wilted – around 10 minutes.
- When the crust is finished precooking, spread a thin layer of tomato sauce over it, add the chard (I used the ENTIRE bunch of chard), sliced cherry tomatoes, sliced red onions, and goat cheese. I added salt and pepper on top as well.
- Cook until the crust is golden and the cheese starts to brown.
- Right after you take it out, add fresh chopped basil. It’ll wilt from the heat. You could also add a good parmesan for a little extra saltiness.