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nonstick cooking spray mushrooms onion Swiss chard water garlic powder ground black pepper salt Parmesan cheese pizza Mozzarella cheese marinara sauce
Viewed: 0 - Published at: 7 years agoIngredients
- nonstick cooking spray
- 2 1/2 cups mushrooms, sliced (about 6 ounces)
- 1/4 cup onion, chopped
- 4 cups swiss chard, chopped (about 12 ounces)
- 1 tablespoon water
- 3/4 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons parmesan cheese, grated
- 12 ounces pizza dough (the pre-made kind you buy in the refrigerated department)
- 3/4 cup part-skim mozzarella cheese, shredded
- 1 1/2 cups marinara sauce
Method
- Preheat oven to 350*F.
- Spray a skillet with nonstick cooking spray and heat over medium heat.
- Add mushrooms and onion and saute until tender, about 5 minutes.
- Add Swiss chard and water. Continue to cooking until Swiss chard becomes tender, about 8 to 10 minutes (you may need to another tablespoon or more of water if the Swiss chard sticks to the skillet).
- Add the garlic powder, ground black pepper, and salt.
- Remove the skillet from the heat and stir in Parmesan cheese. Set the skillet aside to cool.
- On a lightly floured board or surface, roll out pizza dough into a 10 x 14 inch rectangle.
- Spread cooled Swiss chard mixture and mozzarella cheese on top of dough, leaving about 1-inch of dough around the edges.
- Starting from the long side, roll up the crust to make one large loaf.
- Pinch along the seam of the loaf to seal and fold the ends under the loaf.
- Place the loaf on a baking sheet sprayed with nonstick cooking spray.
- Bake for 40 minutes or until golden brown.
- Remove from oven and let cool for 5 minutes.
- Cut into 8 slices and serve with warmed marinara sauce.
