Swiss chard cauli-cream topping recipe

A pizza bakes in a small red outdoor oven on a countertop, with various ingredients in plastic containers beside it.

Topping ingredients

CAULIFLOWER PUREE

Heavy Cream, 16 fl. oz. 473ml

Fresh Garlic, 1 clove

Cauliflower, small handful chopped

Fresh Thyme, 1 sprig

Sea Salt, to taste

SAUTEED SWISS CHARD

Extra Virgin Olive Oil, 2 Tbsp

Swiss Chard, 1 bunch cleaned and chopped

Fresh Garlic, 2 cloves minced

Fresh mozzarella and a little bit of parmigiana reggiano

Brown Anchovy, 2 fillets chopped

Baking pizza directions:

1. Use flour to message pizza dough and stretch it into 12-inches pie.

A person stretches pizza dough on a floured surface, ingredients in containers in the background.

2. Place the heavy cream in a small sauce pot. Add the garlic, cauliflower, fresh thyme and season with salt. Bring the cream to a simmer, and reduce by 1/3. The cauliflower should be tender at this point. Remove the fresh thyme stem, then blitz the cauliflower cream with a stick blender until relatively smooth. Cool the cream in a refrigerator until you're ready to make pizza.

Someone stirs a light sauce in a small saucepan on the stove.

4. Place a few tablespoons of extra virgin olive oil in a large saute pan, and heat it up over a medium-high flame. Add the anchovy fillets. Stir then add the Swiss chard. Cook for a few minutes to wilt the greens, then add the garlic. Continue cooking for a few more minutes until the chard is very tender. Season with salt and pepper, then chill in the refrigerator until needed.

A person stirs green leafy vegetables in a frying pan on the stove, with a metal mixing bowl in the background.

5. Smear the cauliflower cream and top Swiss chard on the streched 12-inches pizza dough. Add fresh mozzarella and a little bit of parmigiana reggiano. switch is on the pizza peel.

A person sprinkles cheese on an uncooked spinach pizza. Ingredient containers are on the countertop against a brick wall.
6. Slip it on the pizza stone and bake it about 90 seconds. First turn for 180 angles. Repeat this step for 2-3 times. Then you got nice baked Italian Biga. 

Person handling a wood-fired pizza at a Pizzello red oven.

 7. Don’t forget the chili oil. Enjoy your meal, and hope to catch you next time!

Close-up of hands slicing a spinach and cheese pizza.

Preparation for a perfect pizza dough:

1. For the Biga, combine flour #1 with the yeast. Add water #1 and toss the ingredients together until you have a shaggy mixture. Some loose flour is perfectly fine. Cover the Biga and let it ferment at room temperature for 12-14 hours.

Person pouring flour from a metal bowl into a glass mixing bowl.
Someone pours 113 grams (4 ounces) of tepid water into a bowl of flour in the kitchen.

2. Place the Biga in a mixing the bowl and add water #2. Swish the biga around to break it up a little, then add flour #2 and the salt. Mix the ingredients until you have a solid, uniform mass.

Mixing bowl with dough, nearby lid.
3. Knead the dough for 5 minutes or until you have a fairly smooth dough. Turn it out on the counter and cover the dough. Let it rest for 10-20 minutes.
A person scraping dough from a metal mixing bowl onto a wooden surface in the kitchen.

4. Knead the dough for another minute or two, then form it into a ball and place it in a lightly oiled bowl. Cover and let it rest for 1-2 hours or until slightly risen.

A smooth ball of risen dough sits on a wooden surface.

5. Portion the dough into 250-260 gram pieces. Form them into balls and place each one into an oiled container with a lid. Rest at room temp until doubled in size. Now you're ready to make some pizza.

Alternatively, you can cold ferment the pizza dough for 24-48 hours before using it. Just remember to rest the dough at room temp for an hour or two before baking with it.

A hand with a ring uses a dough scraper to shape dough on a wooden surface.

Pizza dough ingredients

ITALIAN BIGA PIZZA DOUGH

Biga 00 Flour #1, 252g

Water #1, 113g

Yeast,1/4 tsp

FINAL DOUGH

00 Flour #2, 378g

Water #2, 290g

Salt 17g

 

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