Pizza with potatoes, red onions, chard and Parmigiano Reggiano

Main coursea few minutes24 months


Serves 4

500 g pizza dough

300 g potatoes

2 red onions

1 bunch of coloured chards

150 g Parmigiano Reggiano

dried oregano

extra virgin olive oil



  1. Roll out the pizza dough to a fairly thin rectangle.

  2. Peel the potatoes, cut them in thin slices using a slices and cover them with cold water.

  3. Cut the onions into segments and sauté them in a frying pan with two tablespoons of oil and a pinch of salt for 10 minutes. Clean the chards and cut them into strips, blanch the stalks for 2 minutes in slightly salted water.

  4. Drain the potatoes and pat dry with kitchen paper.

  5. Top the pizza base with potatoes, chards and onions, douse with a dribble of oil, a pinch of oregano and a pinch of salt.

  6. Cover with tin foil and put in the hot oven at 180°C for about 12 minutes.

  7. Remove the tin foil and continue baking for another 6-8 minutes.

  8. Sprinkle with slivers of Parmigiano Reggiano and serve.

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