Swiss Chard and Ricotta Cornmeal Crust Pizza
40 mins (prep 25, cooking 15)
17 ingredients
2 servings
This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008 issue The Oprah Magazine The dough recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired. NOTE: when I first posted this recipe, I included ABM instructions, after trying it in the bread maker twice, I've decided this dough should be made by hand. .

Categories:  <-60-mins , greens , european , main-dish , pizza , chard , vegetable , time-to-make ,
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Serving Size (466.49 g)
Servings 2
Amount per Serving
Calories 1441.55 Calories from Fat 467.1
% Daily Value *
Total Fat 51.9g 159.68%
Saturated Fat 16.82g 168.22%
Trans Fat 0.0g %
Cholesterol 89.12mg 59.41%
Sodium 2721.31mg 226.78%
Total Carbohydrate 162.13g 108.09%
Dietary Fiber 10.7 g 85.61%
Sugars 6.0 g %
Protein 82.19g 328.77%
Vitamin A 2842.02IU% Vitamin C 49.03mg%
Calcium 1400.78mg% Iron 11.8mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
slices bacon, freshly ground black pepper, pizza dough, warm water, cornmeal


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