New to our garden this year is rainbow chard, a mix of red, orange, pink, yellow, and white with bold and streaked leaves (organic seeds by High Mowing, one of Vermont’s finest organic farms.) The chard is both visually appealing and abundant. For dinner the other night, we made a rainbow chard and kalamata olive pizza on an Against The Grain Gourmet pizza shell. We all agreed that it was one of our best veggie pizza combinations yet.
Instead of using a tomato base, I sautéed fresh small white onions with rainbow chard and topped the pizza with a one-to-one mixture of low fat mozzarella and parmesan cheese.
Photo by Geoff Woodard
Rainbow Chard and Kalamata Olive Pizza