Pizza with potatoes, red onions, chard and Parmigiano Reggiano
Main course
a few minutes
24 months
Ingredients
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
salt
Preparation
Roll out the pizza dough to a fairly thin rectangle.
Peel the potatoes, cut them in thin slices using a slices and cover them with cold water.
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.
Drain the potatoes and pat dry with kitchen paper.
Top the pizza base with potatoes, chards and onions, douse with a dribble of oil, a pinch of oregano and a pinch of salt.
Cover with tin foil and put in the hot oven at 180°C for about 12 minutes.
Remove the tin foil and continue baking for another 6-8 minutes.
Sprinkle with slivers of Parmigiano Reggiano and serve.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
