Potato, Onion and Swiss Chard Pizza
Inspired by Deb at Smitten Kitchen

1½ cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
¾ teaspoon active dry yeast
½ cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
1 Russet potato – thinly sliced
½ medium onion thinly sliced
3 tbsp Swiss chard, sliced in thin ribbons


Stir flour, salt and yeast in a large bowl. Add water and olive oil, stirring the mixture into a somewhat homogeneous lumpy sphere. Dump the lump onto a lightly floured counter and knead into a ball.

Deb mentions that if the dough is not cooperating with you right away,you should give it a few minutes’ pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes. You will find the dough a lot more cooperative and pliable by then.

Knead the dough for just another minute or two. Lightly oil the bowl where you had mixed it, place the dough back in in, make sure all sides are coated with oil. At this point you should cover the bowl it in plastic wrap and leave it be for an hour or two. The dough should roughly double in size at this point.

Place the dough on a lightly floured surface and gently press the air out using your palms. Fold the dough back into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes.

Preheat your oven – I followed Deb’s advice and raised the temperature to its highest possible. Sprinkle a pizza stone or baking sheet with cornmeal, and roll out the dough in a circular or rectangular shape.

Place on top thinly (thinly!) sliced pieces of potato, onion, and Swiss chard. Place in the oven and bake for approximately 20 minutes. Remove from the oven, sprinkle with a few ribbons of remaining Swiss chard and drizzle with a bit of the finest olive oil you have. Enjoy immediately!

© 2024 Olga Massov