Swiss Chard and Bacon Pizza
Swiss chard is a new to me vegetable. I saw it at the farmers market and this bunch was only $2 so I immediately decided that I should make a swiss chard and bacon pizza.
Fun fact, Hannah is not a fan of red sauce on pizza, and if she does have it, it’s probably a tablespoon over the whole pizza. Since we were working together, we decided to make a white pizza and that was the best decision ever. Hannah also prefers this “puffy” crust because it reminds her of Domino’s pizza.
Tips with Swiss Chard
Swiss chard is a leafy green that cooks down quickly and adds a pop of color and mild earthy flavor to any dish. To prepare it, start by washing the leaves thoroughly, then remove the tough stems (you can save them for sautéing or pickling if you’d like). Roughly chop the leaves and sauté in a bit of olive oil or avocado oil over medium heat with garlic or onion for extra flavor. It only takes about 4–5 minutes for the chard to wilt and become tender. To store fresh Swiss chard, wrap the unwashed leaves in a paper towel and place them in a zip-top bag or produce bag in the fridge’s crisper drawer. Stored this way, it should stay fresh for up to 5 days. If your chard starts to wilt, you can still cook it, it’s forgiving and delicious even when slightly limp.
Swiss Chard and Bacon Pizza
Swiss chard is a new to me vegetable and what better way to try it than on a pizza! The bacon was the perfect compliment to this white pizza.
Ingredients
- 16 ounces skinny pizza dough (recipe card below)
- 2 tablespoons whipped cream cheese
- 1 tablespoon pesto
- 1/3 cup low fat cottage cheese
- 2 cups swiss chard
- 3 garlic cloves, minced
- salt and pepper
- 2 slices cooked bacon, chopped
- 2 ounces part skim mozzarella
- 2 tablespoons fresh basil, chopped
Instructions
Preheat Oven:
Preheat your oven to 425°F (218°C). If using a cast iron skillet, place it in the oven while it preheats to get the bottom extra crispy (optional).
Make the White Sauce:
In a small bowl, mix together the cottage cheese, whipped cream cheese, and pesto until smooth. Set aside.
Sauté Swiss Chard and Garlic:
Heat 1 teaspoon of oil in a skillet over medium heat. Add the garlic and chopped Swiss chard. Sauté for 4–5 minutes, or until the greens are wilted and the garlic is fragrant. Season with salt and pepper. Remove from heat.
Prepare the Dough:
Carefully remove the preheated skillet (if heated) and lightly spray with avocado oil or brush with oil. Stretch the pizza dough to fit the skillet and press it gently into the edges.
Assemble the Pizza:
Spread the white sauce evenly over the dough. Top with shredded mozzarella cheese. Add the sautéed Swiss chard and garlic, then sprinkle the chopped bacon on top.
Bake:
Bake in the oven at 425°F for 20 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Cool and Serve:
Let the pizza cool for a few minutes before slicing. Serve hot and enjoy!
Notes
As of the date of this publication, each slice is 6 WW points. If you count calories or macros, 205 calories, 5.3 fat, 29 carbs, 1.5 fiber and 11.2 protein.
Skinny Pizza Dough
The ORIGINAL skinny pizza dough. Not just for pizza, great for naan, dumplings, pasta - the sky's the limit!
Ingredients
- 2 cups self-rising flour
- 1/2 cup non-fat Greek yogurt
- 1 teaspoon yeast
- 1 teaspoon salt
- 1/2 to 3/4 cup water
Instructions
- In a bowl, mix the flour, salt and yeast together. Sir in the yogurt and mix until it starts to combine. Start with just shy of 1/2 cup of water, mixing until it comes together, adding a tablespoon of water at a time until it fully comes together.
- Place the dough in the microwave, covered with a towel or saran wrap, to slow rise all day. Refrigerate at the end of the night.
- On the day of baking, heat oven to 500 degrees. I use 5 ounces of dough for an individual pizza, but the dough is one point per ounce on all plans.
- Roll out, top with desired toppings, and bake for 8-11 minutes, or until desired doneness.
Notes
If you are weirded out by leaving the dough in the microwave because of the yogurt, you can slow rise the dough in the fridge for 24 hours. I bake my pizza on a baking steel, if you don't have one, reduce the temperature of the oven to 450 and use a jelly roll pan, but preheat the pan for 30 minutes before baking.
To track this dough to your WW app or check the point value, click HERE!
Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 186mgCarbohydrates: 9gFiber: 0gSugar: 0gProtein: 2g
While I prefer a crispy crust for my pizza, this was really good. Heavy on the bread, so I only had one slice that was perfectly filling. Check out the crust from the cast iron skillet!
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my chicken recipes!
