Pie of the Week #2

We’ve been harvesting some really delicious and beautiful Swiss Chard. It’s the first harvest from our new Nifty Hoops high tunnel! So, for this week, chard and sausage pizza! A Neapolitan crust, the same 3 cheese white sauce as last week, Italian sausage from Amor Gardens and Pork, our own Swiss chard and Nabuka scallions, fresh mozzarella, and dollops of ricotta. Yummy and pretty!

I Sautéed the chard stems with the sausage first, so they could become tender – not going to happen in the few minutes in the oven – but still retain some of their beautiful color.

Later in the week I also made one with the same toppings, but my homemade red sauce. Both were delicious, with the chard stems providing a nice crunch, the sweetness of the sausage and the creaminess of the ricotta playing beautifully with the hint of bitter from the chard. And it was really pretty…

Also note this is a bit of a cheat. I actually made this pie last week. I got some new Detroit style pizza pans, and that was the plan for yesterday. But, despite seasoning them three times before use, everything stuck miserably. So they came out more as unappetizing pizza bowls. That will take some work. I guess call it the first Pie of the Week fail.

On the plus side, though, I tweaked my tomato sauce recipe for those Detroit pizzas and am now much happier with it. I promise to post it soon.