The stuffed pizza with Swiss chard and potatoes is truly a great recipe to propose for a dinner without too many pretensions, yet very tasty.
These types of recipes in my house are very requested, as are pizza-based recipes in general.
The stuffing with Swiss chard and potatoes makes it really unique and super inviting, I’m sure if you propose it, everyone at the table will appreciate it.
If you want, you can replace the pizza dough with puff pastry, which is much faster but a little more greasy… I don’t like it much.
I made a layered stuffing, but if you want, you can cook everything together in the pan and make the layered stuffing but with a pre-mixed mixture.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
About 683 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for one pizza for 4 people to make the Stuffed Pizza with Swiss Chard and Potatoes
- 1 cup Warm water
- 6 g Fresh yeast
- 3 1/2 cups All-purpose flour
- 1 tsp Salt
- 1 tbsp Sunflower oil
- 2.2 lbs Fresh Swiss chard (raw weight)
- 1.2 lbs Potatoes (weight peeled and raw)
- to taste Salt
- 1 tbsp Extra virgin olive oil
- to taste Pepper
- 1 clove Garlic
- 5.3 oz Mozzarella
- 1 Egg yolk
- 1 Splash of water
Preparation of Stuffed Pizza with Swiss Chard and Potatoes
Take a medium-large bowl, put the water, yeast and let it dissolve.
Add 1 cup of all-purpose flour and mix, then add the salt, combine more all-purpose flour and towards the end of kneading, add the oil.
Work everything well until forming a compact and soft dough.
Let it rise in a container, covered with plastic wrap for at least 2 hours and in any case until doubled.
Once risen, transfer the dough to a floured work surface and work it just long enough to reform a dough ball, divide it into two parts, one larger than the other, and form two balls.
Let them rest for 15-20 minutes before rolling out the dough.
In the meantime, take the potatoes, peel them, wash them, and cut them into slices about 1/6-1/5 inch thick and put them in a pot with water and boil them for a total of about 5-6 minutes, so that they are slightly cooked but still firm.
While the potatoes are boiling, take a non-stick pan, put the extra virgin olive oil and a clove of garlic, let it fry and then add the Swiss chard well cleaned of excess, washed and drained and let it cook for about ten minutes stirring occasionally.
The cooking will be right when the vegetable is cooked but still a little undercooked.
Once cooking is complete, turn off the heat and let it cool.
At this point, drain the potatoes which will be ready and set them aside to cool too.
Take a baking pan about 10 inches in diameter, grease it with oil, take the larger dough ball and roll out a thin but not too thin layer of dough.
Place the dough on our baking pan so that the dough overhangs a little on the edges, cover the base with some crumbled mozzarella, then make a layer with the potato slices, season with a drizzle of oil and a sprinkle of salt.
Continue with half of the vegetable, crumble the mozzarella on top…..
……then again a layer of potatoes, a drizzle of oil and a sprinkle of salt, the remaining vegetable, and the remaining mozzarella.
Roll out the dough ball for the cover to obtain a circle suitable for covering the pie inside.
Transfer the dough circle to cover the pie and with the edge of the dough from the base that was sticking out, create a sealing edge by sealing it well.
I moistened my hands with some water and pressed the edge to seal it well.
Let it rest for at least 30 minutes and prick the surface of the pie with a fork, then beat an egg yolk with a splash of water in a glass and brush it over the pizza.
Bake in a preheated oven at 430°F for about 20 minutes, checking the cooking.
Once baked, wait a few minutes so it will firm up and it will be easier to cut.
