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Winter Chard Pizza with Smoked Mozzerella

This pizza will get even the pickiest eaters eating their greens.


  • 4 cloves garlic roasted*, plus 1 clove thinly sliced
  • 4 TBSP olive oil divided
  • salt and pepper
  • 1/4 yellow onion thinly sliced
  • 1 bunch swiss chard or 1/2 bunch swiss chard and 1/2 bunch kale (stems and leaves), finely chopped
  • 1 package pizza dough
  • 1/4 cup freshly grated parmaganio reggiano
  • 1/2 cup smoked mozzerella grated
  • 1/2 cup shredded italian blend cheese or shredded mozzerella
  • 1 TBSP flat leaf parsley finely chopped
  • 1 TBSP aleppo pepper or crushed red pepper flakes optional


  • Preheat oven (with pizza stone) to 500 degrees.
  • Using the back of your knife, smash roasted garlic cloves into a paste.
  • In a small bowl, combine roasted garlic paste, 2 TBSP olive oil, salt and pepper and set aside.
  • Heat 2 TBSP olive oil on medium heat in large sautee pan.
  • Add onion and sliced raw garlic to oil and cook for ~2 minutes.
  • Add chard/kale, salt and pepper and sautee for another 5 minutes, until the greens are wilted.
  • Add vegetable broth and sautee for another ~3 minutes until liquid has evaporated.
  • Set aside greens mixture.
  • Prepare dough according to my method above, or per package directions.
  • Spread olive oil/ roasted garlic mixture on pizza crust.
  • Sprinkle oiled crust with parmigiano reggiano.
  • Evenly distribute chard/kale mixture over pizza crust.
  • Top with smoked mozzerella and italian cheese blend or mozzerella.
  • Place pizza in oven and cook until cheese is melted and starting to brown, approximately 5-8 minutes.
  • Remove pizza from oven, sprinkle with parsley and aleppo (if using) and serve.