Rainbow Chard is one of my favorite greens for pizza. A rainbow of colors, a variety of textures, delicious and one of the healthiest greens out there make it an easy choice for the pizza passionate lifestyle. Rainbow chard, cooked down with garlic and onions join fresh mozzarella cheese, pine nuts, and some salty funk from Pecorino Romano. This is one of those pies where the balsamic vinegar drizzle is appropriate, go at it. This rainbow chard pizza brings the fancy pizza place vibes without that wait. Enjoy.
Remove leaves from chard stems. Dice chard stems, about a 1/4 in, set aside. Roughly chop chard leaves.
Add olive oil to a deep skillet over medium heat. Add chard stems and onion, cook till just softened. Add the garlic and cook briefly being careful not to burn. Add chard leaves and continue cooking about 4 minutes. Turn heat off, add vinegar and toss. Season to taste with salt and pepper. Let cool before topping pizza.
Preheat your Ooni Pizza Oven for at least 30 minutes, I like to heat the center of the oven deck to around 850f before loading this style of pizza.
Begin building the pizza by adding the fresh mozzarella cheese followed by the pine nuts. Top with a generous amount of the rainbow chard pizza topping from above. Add Pecorino Romano and drizzle with Extra Virgin Olive Oil.
Bake in your Ooni pizza oven till fully baked and nicely colored (I aim for a 3-4 minute bake for a more crispy bottom) Watch the video for the real time bake!