Pesto Pizza with Red Chard, Ricotta, and Caramelized Onions

Wednesday, June 12, 2013

PestoPizza_cropEveryone loves pizza, including me.

(Insert obvious caveat here about moderation.)

You’ll note a theme to my pies, which always use whole wheat crust (here’s why) and generally star whatever glorious vegetables and herbs inspired me at the local farmers’ market. Think:

Today’s recipe features a few similar ingredients to those above not just because I love them—though that’s reason enough—but, really, it’s just what I had on hand. Indeed, the true star of this pie is the pesto. Whether traditional basil or my fabulous parsley-pistachio, this fragrant spread is a wonderful complement to sweet onions, garlicky chard, and creamy ricotta. And, while it’s not quite the looker of my Margherita, it is seriously tasty and a great way to celebrate summer herbs.

The basic pie starts as described here, and the slightly-baked shell is then spread with pesto and topped with caramelized onions, herbed ricotta, and sautéed chard. (Pesto darkens quite a bit in the oven, alas. But it’s still awesome.)

A sprinkle of fresh herbs or microgreens always adds color and flavor; here I’m using a spritz of purple radish sprouts.

How about a close-up?

Yeah, that’s what I’m talking about.

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Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

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