Swiss Chard Basil Pesto Pizza with Artichokes and fresh Mozzarella

Homemade pizza night is one of our favorite family dinner nights. E loves to help press out the dough and laughs so loud when I throw it in the air, yelling "peazzA."

I love making tons of pesto in the summer when my garden is exploding with basil. Until my basil takes off, I have gotten good at making pesto with greens like kale and swiss chard. This pesto pizza topped with fresh mozzarella and artichokes is beyond perfection.

Swiss Chard Basil Pesto Pizza with Artichokes and fresh Mozzarella

serves 8

For the pesto

2 garlic cloves (peeled)

2 cups chopped swiss chard leaves (packed)

$1 / $4 cup basil leaves

1/2 cup walnuts or pine nuts

1/4 cup parmesan cheese

$1 / $4 cup basil leaves

$1 / $2 teaspoon salt

The juice from 1/2 a lemon

1/4 cup olive oil

$1 / $2 teaspoon salt

1/4 teaspoon pepper

For the pizza

Store bought pizza dough

(I like Whole Foods)

Olive Oil

Swiss chard pesto

4 ounces grated mozzarella cheese

2 large balls of fresh mozzarella cheese

1 can quarter artichoke hearts

1/4 cup basil leaves (chopped)

1/2 teaspoon Italian seasoning

Pinch of Salt

Instructions

To make the pesto, in the bowl of a food processor fitted with the blade attachment, add the garlic and pulse to chop. Add swiss chard, nuts, grated parmesan, and basil and pulse until finely chopped. Scrape down the inside of the bowl with a rubber spatula. With the food processor running, add the lemon juice, oil, salt and pepper and process until smooth.

Preheat oven to 425 degrees. Grease a sheet pan with olive oil. On a well floured surface, using a rolling pin or your hands, flatten pizza dough to about 1/2 inch thickness and into desired shape. Place on a greased baking sheet or pizza pan.

Spread a few tablespoons of the pesto all over the dough. Top with the grated mozzarella cheese. Tear apart the balls of mozzarella and place them all over the dough. Add the artichokes. Sprinkle with chopped basil, Italian seasoning and salt.

Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove and top with the extra basil. Slice and serve immediately.

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