Arcobaleno Pizza
From christinem 12 years ago
- 30 to make
- Serves 8
I was going to call this "Baby Rainbow Chard, Heirloom Tomato, Fontina, Parmesan, Goat Cheese Pesto Pancetta Pizza"...but that sounded dumb. Delicious, but dumb! Instead, thanks to my creative cooking buddy, Keni, I went with this. Read more She said it sounded rainbow-y and Italian...and Arcobaleno means rainbow in Italian! Thank you, Keni! :) This was really delicious - I used baby rainbow chard, so it was very tender. If using older leaves, I would probably steam them just a bit. See less
Ingredients
- pizza dough for 12" crust. shopping list
- 2 tbsp prepared basil pesto shopping list
- 3/4 cup shredded Fontina cheese shopping list
- 2 cups, lightly packed, chopped baby rainbow chard (chiffonade style), plus some of the chopped stems* shopping list
- Sliced or halved heirloom tomatoes (depends on shape/size - I used Striped Romans, which are basically roma tomatoes with yellow streaks shopping list
- 3 oz thinly sliced pancetta, chopped* shopping list
- 4 oz goat cheese shopping list
- 1/4 cup fresh grated parmesan shopping list
- Drizzle of olive oil shopping list
- 1 tsp dried oregano shopping list
- fresh cracked pepper shopping list
How to make it
- Preheat oven to 450* F (375* if using a pre-cooked pizza dough shell)
- Shape dough onto pizza stone
- Spread with pesto, then layer the fontina and chard. Arrange tomato slices. Top with pancetta, and goat cheese. Sprinkle with parmesan. Drizzle with a bit of olive oil and sprinkle with oregano and pepper.
- Bake until crust is golden - about 20 minutes. (Check at 15 minutes if using pre-cooked crust)
- Cut into slices and serve.
- *Note: You can use larger chard leaves, but you may want to steam them a bit if tough. On those large leaves, I would slice the stems and saute with the pancetta first.
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