Instructions: Make the pasta frolla.

Put the flour and butter pieces in a food processor with a little salt and pulse until it has the consistency of breadcrumbs.

Immediately add the water and pulse for a second to combine.

Gather the dough together into a ball wrap in cling film and place in the refrigerator for 1 hour.

Heat the oven to 200 C/400 F/Gas 6 and have ready a large flat baking tray.

Separate the leaves and stalks of the chard.

Roughly slice the stalks and blanch in boiling salted water for 2 minutes then blanch the leaves for about 1 minute.

Drain well.

Fry the onion gently in about 3 tablespoons of olive oil until light brown.

Add half the thyme and the chard stalks and cook together for a few minutes to combine the flavours.

Keep warm.

Heat a further 2 tablespoons of oil in a separate pan and fry the garlic until light brown.

Add the blanched chard leaves and cook briefly to combine the flavours.

Season.

Break up the ricotta with a fork and season with salt and pepper.

Mix the egg yolk creme fra"che and 100g of the Parmesan together.

Coarsely grate the pastry and quickly press on to the flat baking tray to a thickness of 5 mm the edges can be quite rough.

Bake blind in the preheated oven for 10 minutes.

Sprinkle the onion mixture then the ricotta mixture over the pastry.

Spread the chard leaves on top followed by the olives and remaining sprigs of thyme.

Dribble over the creme fra"che mixture and a generous amount of olive oil.

Add the remaining parmesan and return to the oven for a further 10-15 minutes.

Serve immediately cut into pizza like squares.

We make this pizza with pasta frolla a type of flaky pastry rather than bread

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.