Frozen red peppers, swiss chard, and orange zest.

Tonight's dinner was fantastic.  It tasted amazing. It was quick and easy to prepare.  Everyone, even my red pepper swiss chard hating daughter, loved it. 

For the record, her mouth is covered with balsamic, not chocolate.  Yet.

Last week our CSA provided red peppers and swiss chard they had picked and frozen last summer.  They looked beautiful in their vacuum sealed packages, but I haven't been quite sure what to do with them.  Tonight I decided to make pizza, and doubled the dough recipe.  I used half for the pizza and half for a play on cinnamon rolls, except for the filling I used coconut oil, orange zest, and chocolate chips.  And they exceeded my expectations  I'd actually rather eat them over pain au chocolat any day, and that's saying a lot. 

Pizza dough recipe (for a double batch)

4 c all purpose flour
3 tsp sugar
2 tsp salt
1 1/2 c warm water
2 pkgs yeast
6 T olive oil (which I think is actually 1/4 cup)

Dissolve the yeast in the water and let dissolve and proof.  Mix dry ingredients.  Add wet ingredients.  Knead until smooth.  Cover with a towel and set in a warm-ish spot while you make the sauce.

For the sauce I warmed 3 T of olive oil in a saute pan.  I added three or four cloves of minced garlic and when fragrant added the frozen red peppers.  After they had defrosted and started to cook I added the frozen chard.  Once that defrosted I added a jar of Trader Joe's mushroom red sauce and let that simmer until thick and lovely. 

Once the dough has raised (risen?) punch it down and divide it in half.  Make the orange chocolate rolls first.  Roll out the dough into a rectangle and brush with 1 T or so of melted coconut oil.  Rub with 1 tsp of packed orange zest, 1/4 to 1/2 chocolate chips or shaved chocolate, and 1 T of sugar.  Roll up, cut into slices, place in greased baking dish, sprinkle with an additional tablespoon of sugar.  Cover with a towel and set aside.

For the pizza - place a cookie sheet in the oven at 425 degrees.  Roll out your remaining dough.  Sprinkle 1/4 c uncooked polenta on baking sheet (optional, but gives great texture and taste to the crust).  Place dough on polenta on heated cookie sheet, sprinkle with some kosher salt.  Spread sauce on top.  Bake until done, maybe 10 minutes?

Meanwhile.  Pour 1/3 to 1/2 c balsamic vinegar into a small pan and bring to a boil.  Reduce heat to a simmer and let balsamic reduce down until thick and syrupy.  Don't let it burn!  It happens fast so keep an close eye on it.  When pizza has finished drizzle the reduction all over it.  You can add crushed red pepper flakes for some heat.  Devour.  Even delicious cold.

 

Bake the orange chocolate rolls at 350 degrees for about 10 minutes or so.  Eat warm.  You'll eat the entire pan in one sitting.  Trust me.