Goat Cheese, ‘Nduja, and Swiss Chard Pizza

Adapted by StarChefs.com
May 2021


2 grams fresh yeast
500 grams all-purpose flour
Pizza Dough:
1.5 grams fresh yeast
750 grams all-purpose flour
26 grams salt
Sautéed Swiss Chard:
1 medium red onion, quartered
1 bunch Swiss chard, stems and leaves separated, cut into 1-inch pieces
1 tablespoon olive oil
To Assemble and Serve:
(Yield: 1 pizza)
1 tablespoon grated Parmesan
2 ounces low-moisture mozzarella, cubed or shredded
3 ounces Laura Chenel original goat cheese crumbles
3 ounces 'Nduja


For the Biga

In a large bowl, gently mix the yeast into 500 grams water. Once dissolved, mix in the flour until thoroughly combined. Cover and let the biga sit at room temperature for at least 8 hours or overnight.

For the Pizza Dough

To a stand mixer fitted with a dough hook attachment, add yeast, flour, 300 grams water, and 750 grams Biga. Mix on low speed for 6 minutes. Add salt and mix for an additional 4 minutes on medium speed. Remove from the mixer and form dough into 250-gram balls. Cover and let rise in a warm place until they have doubled in size. The dough is good for 72 hours if kept refrigerated. Allow dough to come to room temperature before shaping the pizza.

For the Sautéed Swiss Chard

Cut 1 red onion quarter into wedges. Separate the layers and reserve for topping the pizza. Slice the remaining onion. In a sauté pan over medium heat, add olive oil and red onion slices and cook for 5 minutes. Add swiss chard stems and cook for another 5 minutes. Add swiss chard leaves and season with salt. Cook until leaves are softened, about 10 minutes. Set aside to cool.

To Assemble and Serve

Stretch the Pizza Dough into approximately 10-inch rounds. Top each pizza with Parmesan, mozzarella, goat cheese, ‘Nduja, 3 ounces Sautéed Swiss Chard, and 1 ounce reserved red onion wedges. Bake the pizza for 6 to 10 minutes or until the crust is golden brown. Drizzle honey on top.