Pizza with chard, goat cheese, and garlic/pepper oil – 18 May 2011

I’ve made this many times, so will go over it only briefly.

Add 1/4 tsp red pepper flakes and a large clove of garlic, minced, to 2T olive oil and allow to stand till ready to use. Saute a minced clove of garlic briefly (30 sec) in olive oil, then add chard (ideally about a 10 oz bunch – this is less, grabbed from the garden from some bolting plants) – cleaned, destemmed and chopped into large pieces, and salted lightly – and saute till thoroughly wilted. Add a bit of water, cover, and allow to steam. Prepare the dough and pre-cook 1 1/2 mins or so. Top the dough with 4 oz or so grated part-skim mozzarella, strew chard around, add almond-sized pieces of chevre -about 4 oz in all – and drizzle with the oil/red pepper/garlic. Cook another 6-8 mins till done.

We had our old favorite Chateau St. Souverain Cotes du Ventoux with this and it was excellent. What a great wine!

{Written the 20th}

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