This springy Swiss chard pizza is full of umami and fresh green flavor with spring onions (or scallions), bacon, cream, and fontina cheese.
As it turns out, chard and spring onions make quite the pair—each delicate and bright, with flavors that simultaneously balance and highlight the other. Add bacon, nutty fontina, and a drizzle of heavy cream, and you've got a springtime dream in the making.
Looking for more spring pizzas? Add these to your line-up:
- Asparagus Pizza with Parsley-Chive Pesto
- Root to Top Carrot Pizza
- Asparagus and Pickled Rhubarb Pizza
- Mushroom and Fennel Pizza
Swiss Chard Pizza with Bacon and Spring Onions
- Cutting board and knife
- Rolling pin (optional)
- Large rimmed baking sheet or baking stone/steel
- Pizza peel (optional)
- 2 or 3 slices thick-cut smoked bacon, chopped
- 1 (14- to 16-ounce) ball pizza dough
- ½ bunch (3 big leaves) Swiss chard, stems removed, leaves sliced into thin ribbons
- 4 ounces fontina cheese, shredded
- ¼ cup heavy cream, divided
- kosher salt
- Freshly ground black pepper
- 2 or 3 spring onions or scallions, white and light green parts finely chopped
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Place the bacon in a medium skillet over medium heat and cook for 5 to 7 minutes or until the fat has rendered and the bacon is just starting to brown at the edges. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
- Arrange the chard ribbons on the pizza, spreading them out in an even layer, then add the bacon and fontina. Drizzle half of the cream in a zigzag pattern over all and season with a pinch of salt and a grind or two of black pepper.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
- Remove the pizza from the oven and immediately drizzle with the remaining cream. Let it rest for 5 minutes, then sprinkle on the spring onions; slice and serve.