Our rainbow chard looked so good this week, we just had to cook with it!

We were also in the mood for pizza.

You might not think chard or silverbeet is a good pizza topping, but it was delicious!

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Ingredients for the base

1 cup passata
2 cloves garlic, crushed
Pinch salt
1 tsp cracked pepper
2 tbsp Parmesan cheese, grated
½ tsp raw sugar
1 Smokehouse pizza base
1 ball Buffalo mozzarella, torn into pieces
4 – 5 stalks rainbow chard, sliced
½ Spanish onion, sliced
1 bullhorn pepper, sliced
8 cherry tomatoes, halved
6 basil leaves
olive oil

Method for the base

Preheat oven to 220°C.

To make the pizza sauce, place passata, garlic, salt, pepper, Parmesan and sugar in a bowl. Mix well.

Spread the sauce over the pizza base.

Toss the chard in a little olive oil, place the topping on the pizza, and cook for about 15 mins, or until cooked to your liking.

Remove from oven, and then drizzle over a little more olive oil.