Pizza Bietola

Pizza Bietola

Suggested material offered in store


850gr of cooked Swiss chard (about the equivalent of 5 bunches)

80gr of coarsely chopped anchovies

1 cup bambino black olives, pitted using an olive pitter and cut in half

Olive oil

2 balls of dough , 715gr each

1 egg yolk



Preheat oven to 375F depending of your oven

Separate the leaves from the chard stems. Clean the leaves well.

Cook the leaves in boiling salted water for 2 minutes.

Using a slotted spoon, remove leaves from water and transfer to a bowl with cold water to stop the cooking. Make sure not to skip this step, to prevent your swiss chard to be overcooked. 

Squeeze out the water using your hands and place them on a paper towel.

It is important to do this step well otherwise your preparation will be too wet.

Clean the stems well and cut the part at the bottom of the stem.

Cook in the same water for 4 minutes.

Drain , put in a cold water  to stop the cooking and dry well with a dish towel and cut into pieces.

In a bowl, combine the chard leaves and stems, anchovies, olives and a bit of olive oil.

Season with salt and pepper. (Do not add too much salt as the anchovy and olives are already salty)

Roll out the dough on a 45 x 33 cm baking sheet, leaving the edges of the dough uncovered.

Spread the mixture on the dough.

Cover with another piece of dough and press the edges together and cut off the excess (see photo).

Mix egg yolk and a little milk.

Brush the dough and make holes with a fork so that the steam can escape.


Bake on the middle rack for 30-35 minutes.
If the top of your dough is not golden, broil for 1-2 minutes

Elena cuts pieces into 1/2" strips, as you will taste the filling more

*Best served at room temperature.

Bon Appétit!



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