This pizza uses wonderful fresh harvest ingredients and adds Manchego cheese (Spanish sheep cheese). These are unexpected flavour combinations that work out amazing!
This recipe makes one large or 2 small pizzas. You can easily double this.
Making it is a bit of a labour of love--took me about 2 hours to prepare everything from scratch. Note much of this can be made ahead (1-2 days) and assembled on the day of eating.
1. Make Pizza dough using your favourite recipe. See Perfect Pizza Dough by Mary Lou.
2. Make Burst Cherry Tomatoes:
3 tbsp extra virgin olive oil
cherry tomatoes (about 12)
kosher salt
2 garlic cloves, sliced
Oregano (1/2- 1 tsp)
Heat oil in a large skillet over medium heat. Add tomatoes, season with salt and pepper. Cook, stirring occasionally with a wooden spoon, until skins start to blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing on tomatoes with spoon to release juices without smashing completely, until garlic is softened about 2 minutes. Mix oregano into sauce; taste and season with more salt and pepper if needed.
3. Make Lemony Swiss Chard (can be made ahead and refrigerated)
1/2 bunch swiss chard
2 tbsp olive oil
kosher salt and freshly group pepper
1/4 tsp crushed red pepper flakes
1 garlic clove
1 lemon (need rind only)
1/2 oz parmesan cheese, finally grated (about 1/4 cup)
Cut swiss chard leaves away from ribs and stems, and then cut crosswise into 3 in wide strips. Discard woody parts. Finely chop ribs and stems.
Heat oil in a large skillet over medium-high heat. Add ribs and stems and cook with salt and pepper. Cook, stirring occasionally until they release some liquid, look slightly shriveled and are a shade or two darker, about 5 minutes. Add leaves and red pepper flakes and toss to coat. Season with more salt and pepper and reduce heat to medium. Cook, tossing occasionally, until leaves are bright green, wilted and tender about 4 minutes. Transfer chard mixture to a bowl and cool slightly.
Finely grate garlic into bowl with chard, then finely grate in zest from lemon; mix well. Add Parmesan and mix again to combine. Taste and add salt, pepper and red pepper flakes as needed.
4. Make Tomato Passata (can be made ahead and refrigerated)
1 (28 oz) can whole peeled tomatoes
1/3 cup extra virgin olive oil
2 tsp kosher salt
Puree tomatoes in a blender or with immersion blender until smooth. Extra passata can be frozen for up to 6 months.
5. Assemble toppings onto pizza shell.
Add pepperoni or Salami if desired.
Add Mozzarella and Manchego cheese.
Below are some photos of our last trip to Clearwater Bay in July 2021.
Collage inspired by Beverley Kelley
Mary Lou and John in our Tie-dye shirts (family project)
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