A traditional stuffed Italian Pizza!

This is very similar to my escarole pizza, however the filling is prepared a little differently with a different flavor profile. Here is where my family adds the raisins! It is a great combination of sweet, salty and spicy.

Full Recipe:

Swiss Chard Pizza

INGREDIENTS
Dough
500 g 00 Flour sub: AP Flour
300 ml Warm Water
50 g Olive Oil
6 g Active Dry Yeast
10 g Salt

Filling
3 large Bunches of Swiss Chard
2 cloves Garlic, minced
1/2 tsp Red Pepper Flakes
1/4 cup Raisins
1 tbsp Salt
Pepper to Taste
1/4 cup Extra Virgin Olive Oil more if needed

INSTRUCTIONS
Start by measuring the water and adding yeast and sugar. Let that mixture sit until it’s foamy, about 10 minutes.
To the bowl of a stand mixer, add the used mixture, the flour, salt and olive oil. Using the dough hook attachment, mix until the dough releases from the sides of the bowl. Place onto a floured surface, knead into a ball and place into an oiled container, cover and let it double in size, about 1 to 2 hours.
While the dough is rising, make the filling. Remove all the thicker stems from the Swiss chard and wash the Swiss chard thoroughly. Add it to a bowl in layers, salting each layer generously. Set aside to marinate while the pizza dough is rising.
Preheat the oven to 425°F.
Once the dough has risen, prepare the filling. Squeeze out most of the liquid from the Swiss chard to prevent a soggy crust. Chop the chard into smaller pieces and add to a bowl. Season with garlic, red pepper flakes, pepper and olive oil. Mix well and set aside.
Soak the raisins in warm water while you prepare the dough.
Punch the dough down and cut into two pieces, one slightly larger than the other. One for the bottom crust and one for the top crust. Grease an 11×17 pan with olive oil. Stretch the bottom crust out and placed onto a greased pan.
Add the Swiss chard filling and sprinkle raisins over the entire pizza. Roll out the top crust with a rolling pin to the size you need and place that on top, begin pulling the bottom crust over the edge of the top crust and make sure to seal the edges well. Poke the top crust with a fork to allow steam to escape. Brush the top crust with olive oil.
Bake for 35-40 minutes or until the crust has reached a nice golden brown color.
***The key to getting a crunchy bottom crust is to place it on the lowest rack in your oven! Preferably on a hot pizza stone/steel.

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