Amazing!

I had seen this recipe while I was at the gym.  (Yes I watch the Food Network at the gym.)  I like Anne Burrell's food and this recipe intrigued me.  I had never had swiss chard but though I would try it.  The only problem was I needed a reason to make it. (Rob definitely wouldn't eat it.)  Last Friday I had some friends over and decided to let them be my guinea pigs. The dough came together super easy.  I do wish I had purchased a full size food processor instead of my little baby one though.  I made the dough by hand the day before and rolled it out that day.  Next time I will definitely flour my board more because it did stick, but I was able to get it back together fairly easily.  I started to get a little nervous when I put it in the oven because all the liquid in the filling started smoking up my oven.  It dried out quickly though and started puffing up into a beautiful looking pizza-like creation.  And boy was it tasty!  I will definitely be making this one again.




Note - I didn't use regular ricotta, I went to Fairway and got the fresh, dry ricotta so that the filling wouldn't be too wet.