The Chard To Resist Pizza Recipe | California Dairy Foodservice

Ingredients

• 1 ½ ounces dried porcini mushrooms
• 6 tablespoons extra virgin olive oil
• 6 large shallots, sliced
• 1 tablespoon fresh thyme leaves, chopped
• 18 garlic cloves, minced
• Large pinch red pepper flakes
• Kosher salt and ground pepper, to taste
• 15 fluid ounces warm water
• 1 teaspoon active dry yeast
• 26 ounces unbleached bread flour, plus more as needed
• 1 tablespoon dark rye or medium rye flour
• 1 ½ teaspoons wheat germ
• 7 fluid ounces porcini mushroom hydrating liquid (see recipe below)
• 1 ½ teaspoons hot honey
• 1 tablespoon kosher salt
• 3 bunches (1 ½ pounds) yellow chard, stems and leaves separated and reserved
• 6 cloves garlic, smashed
• 3 cups Real California ricotta cheese
• 3 cups Real California mezzo secco cheese, grated
• 3 egg yolks
• Reserved chard stems from Ricotta Chard Sauce
• 1 1/2 cups white wine vinegar
• 3/4 cup water
• 3 Tablespoons sugar
• 3 cloves garlic, smashed
• 1 Tablespoon red pepper flakes
• 1 Tablespoon fennel seeds
• 3 bay leaves
• 1 ½ cups Real California raw white cheddar cheese, shredded