...#my summer kitchen Part 20 ➡️ SWISS CHARD PIZZA ⬅️ ...this Swiss chard @gelberbuendner-11979 is perfect for pizza toppings! Paired with sheep’s or goat’s cheese—or Morbier from the Jura—it’s absolutely delicious! 😋 Once again, I had some dough to use up: an organic pizza dough and a shortcrust pastry from Aunt Frieda or something like that...🤷 ▪︎TOPPINGS Roughly chop the Swiss chard into “pieces” (with the yellow Grisons variety, use the stems and leaves together!) Wash, blanch for 3 minutes, drain, and squeeze out some of the excess water. Spread concentrated tomato sauce on the pizza crust, spread the Swiss chard on top, add onion rings and garlic, season with salt and pepper, scatter olives and sheep’s cheese over it, sprinkle with oregano, drizzle with a little olive oil, and pop it in the oven on the pizza setting! ...a very tasty Sunday dinner 😋 ...for the pizza with the pizza dough, I used sheep’s milk cheese; for the shortcrust pastry, I used Morbier. Both versions were very tasty... ...oh, and the beer: a very crisp craft beer from an Alsatian microbrewery—the brewing barley is an ancient variety called “étoile du berger,” organically grown! Highly recommended 🍺