Wednesday, June 12, 2013
Everyone 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:
- Heirloom Tomato Margherita
- Garlicky White Pie with Herbed Ricotta, Artichokes, and Arugula
- Best of Both Worlds: White Pizza with Spicy Tomato Tapenade
- Winter Pizza with White Beans, Chard, and Caramelized Onions
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.