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.
Yumm. Looks awesome Dani!! :-)
ReplyDeleteYou are right, Dani - I would love it! You can also get fresh ricotta at Jerry's in Englewood.
ReplyDeleteAnne Burrell was at a cooking event we went to in the fall - NYC Food & Wine Festival. I will show you the events when they publish - it is in early October for 4 days and very fun.
I would love to go to that!
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