I say it’s week eight, but I am a few behind. I am picking up so much amazing food at my CSA, that I am having trouble keeping track of all the food I cook! I guess, in the end, it doesn’t really matter if my weeks are off, as long as I post all the yumminess going on in my kitchen, right? Well, here we go…
In my basket:
The recipe of distinction this week is by far the pizza. It is a CSA original and it is melt-in-your-mouth local goodness. It is a bit of a twist on the Swiss Chard, Sun-dried Tomato and Mushroom Pizza from week one.
2 heads of fennel (chopped)
2 medium onions (chopped)
4 Cups Swiss chard (chopped)
1/4 sun-dried tomatoes (diced)
5 oz fresh mozzarella cheese (sliced)
Freshly grated Parmesan
3 cloves garlic (minced)
5 Tbs butter (divided)
Ready made crust or pizza dough (I used ready made on this one “Rustic Crust” organic whole wheat)
1. Melt 1/2 stick of butter in saute pan. Once melted, add chopped fennel and onions. Saute over medium heat, stirring frequently. The caramelizing process will take about 45 mins. Keep stirring as they cook down and become a deep brown color (this makes them OH SO SWEET!) When done, set aside.
2. Melt the remaining butter in the saute pan, add garlic. Pour garlic/butter mixture onto pizza dough and spread around evenly. Then add chard. On top of chard, layer fennel and onions, sun-tomatoes and slices of fresh mozzarella and grated Parmesan.
3. Place in oven at 350 degrees for about 20 minutes or until top is brown. Let cool and enjoy!
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