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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
White Pizza with Goat Cheese and Swiss Chard
White Pizza with Goat Cheese and Swiss Chard
(Pizza Bianca con Formaggio di Capra e Bietola)

For the Dough:
1 and 3/4 cups (about) unbleached all purpose flour
1 and 1/2 teaspoons dry yeast (from 1 envelope)
3/4 cup warm water (105F to 115F)
1 tablespoon extra-virgin olive oil
1 teaspoon salt

For the Seasoned Oil:
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper

For the Topping:
1 bunch Swiss chard (about 10 ounces), white ribs cut away
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
Yellow cornmeal

Prepare the Dough:
Pour 3/4 cup water into large bowl.

Sprinkle yeast over.

Stir to blend.

Let stand 10 minutes to dissolve yeast.

Add olive oil and salt.

Add 1 and 1/2 cups flour.

Stir until well blended (dough will become sticky).

Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5-6 minutes (dough will become soft).

Shape dough into ball.

Place in large oiled bowl and turn to coat.

Cover bowl with kitchen towel.

Let dough rise at cool room temperature until almost doubled in size, about 2 hours.

Punch dough down.

Form into ball.

Return to bowl.

Cover with towel and let rise until doubled in size, about 3 hours.

Prepare Seasoned Oil:
Mix oil, garlic, and red pepper in small bowl.

Let stand 1 hour.

Prepare the Topping:
Cook Swiss chard in large pot of boiling salted water until just tender, about 2-3 minutes.


Rinse under cold water.


Squeeze dry and coarsely chop.

Heat 2 tablespoons olive oil in small skillet over medium heat.

Add garlic and stir 1 minute.

Add Swiss chard and stir 1 minute.

Season to taste with salt.

Preheat oven to 500F.

Punch down dough.

Form into ball.

Place on floured work surface.

Cover with kitchen towel.

Let rest 30 minutes.

Sprinkle rimless baking sheet with cornmeal.

Roll out dough on floured surface to 13-inch round.

Transfer to baking sheet.

Sprinkle mozzarella over dough, leaving 1-inch border.

Scatter Swiss chard over mozzarella.

Top with goat cheese.

Brush crust edge with some of seasoned oil.

Set aside 2 teaspoons seasoned oil.

Drizzle remaining oil over pizza.

Bake pizza until crust is brown, about 15 minutes.

Remove from oven.

Brush edge with seasoned oil and serve. Makes 4 servings.
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