Pizza with potatoes, red onions, chard and Parmigiano Reggiano

  • Difficoltà

    Low

  • Stagionatura

    24 months

  • Serves 4
  • 500g pizza dough
  • 300g potatoes
  • 2 red onions
  • 1 bunch of coloured chards
  • 150g Parmigiano Reggiano
  • dried oregano
  • extra virgin olive oil
  • salt

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 sautée 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.