Garden Stuffed Focaccia

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Skill Level
Preparation Time 20 minutes Total Time 40 minutes
Servings 8 Cost Per Serving $1.16
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1Pizza Dough (store bought or use premade pizza crust)
2 cupsSwiss Chard or Spinach, roughly chopped
1 mediumZucchini, thinly sliced
8Fresh Basil Leaves
1 cupCottage Cheese or Ricotta
1/2 tbspDry Oregano
2 tbspOlive Oil
1/2 tspSea Salt and Black Pepper


  1. Preheat the oven to 425 degrees F.
  2. Place a medium sauté pan over medium heat. Add 1 tbsp of olive oil.
  3. Add zucchini and mushrooms. Cook for 3 minutes stirring gently. Add the Swiss chard, season with salt and pepper. Cover with a lid and cook for another minute until the Swiss chard has wilted. Set aside to cool.
  4. Roll out the pizza dough on a floured surface until about a ¼ inch thick. Cut in half. Place on a baking sheet lined with parchment paper.
  5. Layer one side of the dough with the cooked Swiss chard mixture and top with the cheese. Add some basil leaves on top of that.
  6. Add the other half of the pizza dough on top to cover and pinch the ends of the dough together to seal. Sprinkle the top with some oregano and remaining olive oil.
  7. Bake for about 15 to 20 minutes until golden brown.
  8. (For storage) Cut into small squares and place flat inside a freezer bag and freeze.


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  • When you have a small appetite, high fibre foods can fill you up too quickly. Choose lower fibre options such as white bread and pasta and lower fibre vegetables such as peeled zucchini and mushrooms.