Gidi is the Italian name for Swiss Chard. Swiss Chard used to be easy to find, but nowadays you have to be lucky and know someone who is growing it in their vegetable garden. I'm not that lucky, so I improvise using fresh spinach. Spinach is a good substitute and the result is a tasty variation of the original recipe.
I had assumed most people were familiar with this recipe, but I have just learned that this isn't so. This takes only about 20 minutes prep time and maybe 25 minutes of cooking time. So, in less than an hour you have a great appetizer, buffet table addition or a delicious snack. Trust me, even people who refuse to eat spinach become quick converts once they taste this.
This version of the recipe only uses grated Italian cheese in the filling, but feel free to top the spinach filling with about a cup of shredded Mozzarella cheese before adding the top layer of dough.
2 Pillsbury Pizza Crust Tubes (refrigerator style)
1 bag washed and dried spinach leaves 12-14 oz
¼ cup Joe and Son’s Ultra Premium EVOO…medium or robust intensity (I used Coratina robust, from Italy)
5 cloves garlic, minced
½ cup grated Parmesan or Romano cheese
¼ teaspoon salt
¼ teaspoon pepper
1-2 teaspoons Joe and Son’s EVOO
¼ cup grated Parmesan or Romano cheese
Spray a 9 x 12 baking sheet (1" high sides) with cooking spray.
Open 1 tube of pizza dough and spread evenly on bottom of pan.
In a bowl, combine spinach leaves, 1/4 cup Joe and Son’s EVOO, garlic, salt & pepper, grated cheese. Toss until spinach leaves are coated. Place the spinach mixture on the base dough...taking care to leave about 1/8" of dough plain around the edges for sealing purposes.
Open the 2nd pizza dough tube and place it on the spinach mixture. Press and seal the edges around the baking sheet.
With a fork, pierce the upper dough at least 24-30 times.
Using a pastry brush, moisten the upper crust with the additional olive oil. You’ll want to use enough oil to really moisten the crust, but not so much that it pools on the crust.
Sprinkle garlic powder over the crust and top with a sprinkling of grated cheese.
Bake at 300 degrees for about 25 minutes or until golden brown.
Cool for 30 minutes before cutting into 2" squares. Serve warm or at room temperature.