Swiss Chard, Garlic Scape and Roasted Beet Flatbread with Asiago Cheese

Perhaps it is simply a feeling of nostalgia for the college sorority years I never had (or better yet, avoided with all my might), but pizza seems like the perfect Friday night meal. Greasy delivery pizza, though? Not good and certainly about as far from fresh as we can get. While there is a time a place for Papa John’s garlic butter and 2 pounds of pepperoni, my Friday night dinner is not it.

What is on the menu, you might ask. A delicious flatbread style golden pizza with beets, swiss chard and garlic scapes forming the bulk of the toppings. These toppings are then elevated by shavings of asiago cheese from a local farmers market and parmesan, because what is a pizza without some cheese, my friends? So call it pizza, call it flatbread, you could almost call it focaccia but it is definitely not delivery or DiGiorno.

Swiss chard, scape and roasted beet flatbread with asiago cheese


  • Pizza dough (see below)
  • 4 T olive oil (total)
  • 1 bunch swiss chard, ribs removed and coarsely chopped (could substitute beet greens!)
  • 2 garlic scapes, cut into rounds
  • Salt and pepper
  • 1-2 golden beets
  • 1/4 c. shaved asiago cheese
  • 2 T. shaved parmesan cheese


  1. Preheat oven as hot as it will go. If you have a pizza stone, put that in the oven to preheat as well.
  2. Heat 2 T. olive oil in a saute pan. Add scapes, swiss chard and a generous amount of salt and pepper. Saute until oil is flavored and swiss chard is wilted.
  3. Using a mandoline, shave the beet into thin disks. We used a mandoline and made slices about 1/16th of an inch. Be careful and use a kevlar glove if possible to help prevent cuts to your fingers.
  4. Spray a baking sheet with non stick cooking spray and sprinkle with cornmeal.
  5. On a flat surface, roll pizza dough out till it is about 1/2 to 3/4 of an inch thick using a rolling pin. Real pizzas aren’t round so don’t worry about the shape except to make sure it will fit on the baking sheet.
  6. Transfer dough to prepared baking sheet.
  7. Drizzle dough with remaining olive oil. Top with swiss chard mixture in an even distribution.
  8. Top with beets, asiago and parmesan shavings so bread is well covered.
  9. Put in preheated oven for about 15 minutes, until cheese is melted and starting to brown and crust is a golden color and crisp on the bottom.
  10. Remove from oven and let cool for at least 5 minutes before cutting and serving. Enjoy!

Pizza Dough

  • 1 cup warm water (about 90-100 degrees)
  • 1 package active dry yeast
  • 1/2 t. sugar
  • 2 1/2 c all-purpose flour
  • 1 T. olive oil
  • 1 t. salt

Mix together water, yeast and sugar in a measuring cup. Let sit about 10 minutes. It should get bubbly/foamy which lets you know the yeast is alive. If it doesn’t get foamy, get new yeast.

In a food processor fitted with a blade attachment, add flour, oil and salt. Pulse a few times to combine. While the processor is running, slowly pour the water into the flour mixture through the top spout. A dough will form. Form any bits of dough into a ball and put in a bowl with a little olive oil in the bottom. Turn the dough to coat. Cover with a clean dish towel and let rise until doubled, about 1 hour. After rising punch dough down. It is now ready.

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