Pizza Bianco with Goat’s Cheese and Greens
We’ve had quite a bit of silverbeet in the fridge from the last two veggie boxes. (For those unfamiliar, it’s a green with long stalks and big ruffly leaves. Also known as swiss chard.) The classic ways to use it are in a quiche or in a soup, both of which we’ve done before. After searching around last night, I hit upon this recipe for a “white” pizza with garlicky silverbeet strewn on top. Yum! The only change I made was using a storebought pizza base, since it was a weeknight and we were too HUNGRY to make our own.
It was excellent. Highly recommended if you’re looking for something quick but also a little bit different.
Bex
February 4, 2009 — 11:29 am
Dont forget you can use it as spinach in spinach and fetta/ricotta parcels, a nice spinachy layer in lasagne, i can think of so many things! yumm! the pizza is a tre good idea though
Kris
February 4, 2009 — 4:15 pm
Actually, the timballo is the one I really want to make, but it was a bit involved for a Tuesday night. I think it deserves a dinner party. 🙂
Lara
February 4, 2009 — 8:31 pm
Looks yummy! I did a roast pumpkin, caramelised onion & blue cheese pizza the other day. We borrowed a bread maker, and I see more pizza in our future – that one is on the list!
Kris
February 4, 2009 — 9:22 pm
Oh man, we went a bit berserk when we got our bread maker. Seriously, for about a year there we were baking bread constantly. Then when we moved house it got put in the cupboard… and somehow if it isn’t on the counter, you don’t think about getting it out. Shame.
crumpet
February 6, 2009 — 2:27 pm
I’ve taken to making enough dough for six pizza bases at a time and freezing the extras so that I always have dough on hand. It’s brilliant.