Caramelized Onion & Wilted Swiss Chard Pizza {Vegan} and a BlueStar Cookware Review
I bought some Swiss Chard at the Farmer’s Market this morning – not knowing exactly what I was going to do with it. Isn’t that the best? When you see some produce that draws you in, and you buy it regardless of whether or not you have an intended recipe.
I had planned on making pizza tonight, so I decided to make a recipe around the chard.
Not only did I have a new recipe to think up, I had some new cookware* to try out. Aren’t they pretty?
I received a set of stainless steel BlueStar Cookware and decided to use my fry pan to caramelize my veggies. The heat stayed consistent and wilted the onions and chard beautifully. They don’t seem to be non-stick, but with a little soaking, cleanup was easy. I have also made soups in the stock pot, but I did find that while the handle on the pans stayed cool, the short handles on the pots became hot after some time. In case you haven’t heard of BlueStar, they also make professional quality cooking ranges for the home including red stove, best broiler and best stove oven. I know what’s on my shopping list when we buy a new home!
Mis en Place
This is only the second vegan pizza I have made, and it was really very good. I used Daiya Mozzarella Style Shreds which was actually not too bad! Whether you veganize it or not, I think you will love the swiss chard pizza.
Ingredients
- Prepared Pizza Dough
- 2 sweet onions, sliced thin
- 3 cloves garlic, smashed and minced
- 5-6 swiss chard leaves, chopped
- olive oil
- salt
- Daiya Mozzarella Style Shreds (amount of your preference)
- crushed red pepper, to taste
Directions
- Pre-heat the oven to 500 degrees F.
- Heat 1 tablespoon of olive oil in a saute pan or large fry pan over medium heat and add onions. Cook on low-medium heat about 25 minutes, until they start to caramelize and turn golden. Add garlic.
- Continue to cook another 10 minutes so that the onions caramelize more, but be sure to keep stirring so the garlic does not burn. Add swiss chard to mixture and continue to heat until wilted. Set aside to cool.
- Prepare the pizza dough into a medium sized round.
- Top the dough with onion and chard mixture, then Daiya shreds (you could try topping with the shreds first, but I have not tried it this way yet, so I can't comment on the melting factor). Bake 8-9 minutes until crust has browned and cheese has melted. Broil on high 1-2 minutes if desired look has not been reached.
- Remove from oven with a pizza peel and slice.
*Disclosure: I was given a set of cookware to test, but all opinions are my own.
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Sounds delish! I love caramelized onions and swiss chard … and I love them together!
One note though: I looked at the ingredients in your pizza dough recipe, and it is not vegan (it contains malted milk powder). Just thought you may want to make a note for your vegan followers!
Thanks for the heads up Kimberly! That is a recipe I posted 2 years ago and I don’t use that dough anymore, but I will definitely update this one!