This text is part of the special Pleasures notebook
A pizza to cook for two and enjoy as a couple. A marriage of textures and flavors that brings variety to homemade pizza evenings.
Servings: 4 individual pizzas of around twenty centimeters in diameter
Ingredients
1 ball of pizza dough for 4 people
2 tbsp. tablespoons (30 ml) of oil (+ a little to brush the pizzas)
4 cups (1 liter) chopped Swiss chard (cards and leaves)
1 clove of garlic, chopped
Salt to taste
Gorria pepper, fresh or dried and ground, to taste
1 pear, sliced
2 sprigs of fresh thyme, leaves removed
About 1 tsp. tbsp (15 ml) honey
200 to 300 g (depending on your appetite!) of Quebec cheese with a bloomy rind, sliced
Preparation
1. About 1 hour before cooking, preheat the oven to 260°C (500°F), place the rack in the center and place a pizza stone or baking sheet upside down.
2. Meanwhile, in a pan, heat the oil, add the Swiss chard, garlic, salt and chili pepper. When the Swiss chard has wilted, remove from heat and set aside.
3. Divide the ball of dough into quarters. On squares of parchment paper (approximately the size of the individual pizzas, i.e. 20 to 25 cm), spread the dough balls and brush them lightly with oil.
4. Spread the Swiss chard topping over the pizzas, then add the pear slices and cheese.
5. For cooking, transfer the first pizza with its parchment paper onto an upside-down baking sheet (as a pizza peel): this will allow you to easily slide the pizza onto the stone or hot baking sheet waiting in the oven. Cook for 7 to 10 minutes, keeping an eye on it (the duration varies depending on the oven and the preference for a more or less colored crust).
6. To remove the pizza, pull on one corner of the parchment paper to slide it onto the baking sheet used as a shovel.
7. Garnish with a drizzle of honey and thyme leaves, and serve.
8. Repeat steps 5 to 7 with the other three pizzas.
A tip and a few small variations
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