Mangold Pizza with Tuna and Olives

Ingredients

• 1 cube yeast (42 g)
• 250 ml milk
• 500 g flour
• Salt
• 1 tsp sugar
• 6 tbsp Olive oil
• 2 balls mozzarella (125 g each)
• 400 g fresh Swiss chard
• 2 Garlic cloves
• 2 tbsp olive oil
• 2 tsp dried oregano
• flour (for working)
• vegetable oil (for baking sheets)
• 2 tbsp olive oil (to brush)
• 400 g canned tuna
• 80 g walnuts (coarsely chopped)
• 150 g grated goat cheese
• 200 g pitted black olives
• black pepper (ground)
• 4 sprigs rosemary (for garnish)

Instructions

1. 1.

   Whisk the yeast with about 50 ml lukewarm milk until smooth. Place flour in a bowl, create a well in the center and pour in the yeast mixture. Cover and let rise for about 20 minutes in a warm place.

2. 2.

   Add the remaining lukewarm milk, a pinch of salt, sugar, and olive oil to the pre‑mix and knead with a hand mixer’s dough hooks until smooth. Cover and let rise another ~30 minutes. Preheat oven to 220 °C (425 °F) fan‑forced.

3. 3.

   Drain mozzarella and slice. Wash, trim, and blanch Swiss chard in salted water for 1–2 minutes, shock in cold water, drain, and roughly chop. Peel garlic, finely chop, and sauté in hot oil. Add chard and oregano, stir briefly, remove from heat, and let cool slightly.

4. 4.

   Take dough out of the bowl, knead again on a floured surface, divide into four equal portions, roll each into a pizza shape. Oil four baking trays or line with parchment and lay dough on them.

5. 5.

   Brush dough with olive oil and arrange mozzarella slices on top. Drain tuna and scatter over the cheese. Add chard, walnuts, olives, season with pepper and salt, then sprinkle goat cheese. Bake in preheated oven for 20–25 minutes until golden brown. Remove, cut into pieces, and serve garnished with rosemary sprigs.