Swiss Chard, Olive and Ricotta Pizza
|
Put the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour or until the dough doubles in size.
|
Turn the dough out onto a lightly floured surface and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6 ½ oz pieces.
To make the topping, remove the Swiss chard leaves from the stalks and pat dry with paper towel. Coarsely tear the leaves.
|
To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
|
Roll out each piece of pizza dough to form a 9 ½-inch round and place each on a 11 ¾-inch square piece of parchment paper.
|
Prick the crusts with a fork or pizza docker
|
Spread 1 teaspoon of oil over each pizza crust. Divide the toppings evenly among the crusts.
|
Select the THIN crust setting.
|
Transfer one of the pizzas (still on the parchement paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
|
Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-7 minutes until browned. Monitor the cooking progress through viewing window. Topping should be cooked and golden and crust crisp and brown.
|
Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
|
Repeat with the remaining pizzas.
|