pat's Recipe

Greek Pizza with Chicken

Category: Pizza

Ingredients

1 tablespoon(s) unsalted butter
5 1/2 tablespoon(s) extra-virgin olive oil
2 leeks, white and light-green parts only, thinly sliced
Coarse sea salt
3 pound(s) red Swiss chard
1 3/4 pound(s) pizza dough, preferably homemade
4 clove(s) garlic
2 tablespoon(s) currants
2 teaspoon(s) currants, combined with above
1 cup(s) (heaping) shredded roast chicken
1/2 cup(s) crumbled feta cheese
Fresh minced hot chile or red-pepper flakes, to taste

Makes 4 8-inch pizzas--------------------------------------------------------------------------------

Directions

Preheat oven to 500 degrees F with rack set in middle and a pizza stone on rack.
In a small skillet over medium heat, heat butter and 1/2 tablespoon oil until butter melts. Add leeks and a pinch of salt, reduce heat to low, and cook, stirring occasionally, until leeks soften, about 20 minutes.
Meanwhile, cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 1-inch pieces. Roughly chop chard leaves.
Wash chard and partially spin-dry, leaving some moisture on leaves. In a 5- to 6-quart Dutch oven (or other heavy pot with lid) over medium heat, heat 1 tablespoon oil just until fragrant, then add chard. Cover and cook for 1 minute, then stir. Continue to cook, covered, stirring every minute or so, until chard is wilted and tender, 3 to 4 minutes. Drain in a colander; let sit until cool enough to handle; squeeze out excess liquid, chop chard, and reserve in bowl.
Form quarter of pizza dough into a ball, then shape into a disk. On a lightly floured pizza peel or rimless baking sheet, roll out dough into an 8- to 9-inch round. Leaving a 1-inch border, spread 1 tablespoon oil onto dough. Thinly slice 1 garlic clove and sprinkle on top, then top with 2 teaspoons currants, a quarter of chard, and a quarter of chicken.
Slide pizza onto stone and bake until edges and bottom of crust are golden, 6 to 8 minutes. Remove pizza from oven and transfer to a cutting board. Immediately top with a quarter each of leeks and feta cheese, then sprinkle with hot chiles to taste. Repeat to make 3 more pizzas.