I pictured this recipe in my mind as an explosion of flavours and tastes with different herbs and sprouts sticking to the taste buds as a succession of sensations. It is a bit like eating Spring in the true sense of the word. This recipe is easy to make rather the finding of these refined ingredients less so. This pizza is for people who love scented food, change and experiments. Following my example, arm yourself with patience and look for the right ingredients to achieve the perfect taste. High satisfaction is guaranteed!
First, let’s cut our rainbow Swiss chard very thin that is 1 millimetre thick. Immediately after, put the Swiss chard in water and ice with some lemon. In this way, the chard leaves will be crispy and curled up.
Once the Swiss chard has been prepared, it’s time to focus on the Buffalo ricotta. Put the ricotta in a bowl, add salt, white pepper and a little bit of water to make it slightly softer.
Now, prepare the base for our pizza and cook it with no ingredients a part from very little EVO oil. Put the pizza in the oven as long as needed to be crispy but not dry.
Once the pizza is ready, fill it with drops of buffalo ricotta making the base for other ingredients such as the watercress, our chips rainbow Swiss crispy chard and the red Swiss chard sprouts.
It has to be imagined as a real salad therefore properly seasoned with a small amount of salt, EVO oil and white pepper. Finally, add the lemon zest and the Taraxacum petals with their yellow colour and the slightly bitter taste against the Swiss chard flavour.