Pizza with potatoes, red onions, chard and Parmigiano Reggiano
Serves 4
500 g pizza dough
300 g potatoes
2 red onions
1 bunch of coloured chards
150 g Parmigiano Reggiano
dried oregano
extra virgin olive oil
salt
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Roll out the pizza dough to a fairly thin rectangle.
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Peel the potatoes, cut them in thin slices using a slices and cover them with cold water.
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Cut the onions into segments and sauté them in a frying pan with two tablespoons of oil and a pinch of salt for 10 minutes. Clean the chards and cut them into strips, blanch the stalks for 2 minutes in slightly salted water.
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Drain the potatoes and pat dry with kitchen paper.
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Top the pizza base with potatoes, chards and onions, douse with a dribble of oil, a pinch of oregano and a pinch of salt.
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Cover with tin foil and put in the hot oven at 180°C for about 12 minutes.
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Remove the tin foil and continue baking for another 6-8 minutes.
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Sprinkle with slivers of Parmigiano Reggiano and serve.
AppetizerBaked Parmigiano Reggiano croquettes
Pasta&RiceParmigiano Reggiano mousse with polenta
DessertParmigiano Reggiano mousse with honey and lavender
Support
CONSORZIO DEL FORMAGGIO PARMIGIANO REGGIANO -Via Kennedy, 18, 42124 - Reggio Emilia - Italia - Tel. +39 0522 307741 - Fax +39 0522 307748 E mail: [email protected] - PEC: [email protected] - P. Iva e C. F.: 00621790351
