It’s a matter of some contention where pizza comes from. It may surprise some readers that the residents of an area in Croatia firmly believe, they can stake their claim on the popular dish. Let’s get the story behind that – and the recipe for Soparnik, Croation pizza from writer Sandra Scott.

Who invented pizza?

When my husband John and I were in Split, Croatia, we were told pizza was invented there. [Editor’s note: several countries, including Spain and Italy, make the same claim.]

Chef places Swiss Chard on the pizza dough.

We stayed at the lovely Le Meridien Lav, where we planned to take a cooking class. However, it was low season so no classes were offered. But Le Meridian Lav’s Chef Tomislav arranged to have one of his helpers, Snježana Matijaš, show us how to make a local favorite, soparnik, two-crust pizza filled with Swiss chard.

Chef Tomislav insisted that pizza originated in Split, Croatia. “Pizza was making something out of nothing,” he said. He told us in AD 305, when Roman Emperor Diocletian became ill, he abdicated and retired to Split. Today, parts of Diocletian’s palace  built in the 4th century are still in use, making it one of the best-preserved Roman sites. In fact, this UNESCO site is the living pulsating heart of the city.

Because Split’s Swiss chard “pizza” has two crusts, some would call it a pie rather than a pizza.

With Diocletian came many Romans who enjoyed Croatian soparnik. They took the recipe back to Rome where it, over the years, turned into pizza as we know it today.

Soparnik, aka Croation Pizza

Split’s Swiss chard pizza can be sliced into wedges like more traditional-style pizza.

Here’s Chef Tomislav’s recipe courtesy of Le Meridien Lav. www.lemeridienlavsplit.com

This double-crusted Croatian pizza makes a great appetizer or vegetarian dish.

Ingredients for the filling:

1 lb Swiss chard (can substitute other greens)
¼ (one-fourth) head of small cabbage
3 TBS olive oil
Dash sea salt
Dash sugar

Ingredients for the dough:

12 oz cold water
1 tsp salt
4 TBS olive oil
1 lb all-purpose flour

Ingredients for the top:

4 TBS minced garlic
2 TBS olive oil

Method:

Remove stems, including the tough stem that runs down the leaf, from Swiss chard and julienne. Refrigerate it overnight to dry it. It must be really dry for the pie.
The next day, mix Swiss chard, cabbage, oil, sea salt, and add a bit of sugar.
To make the dough, add water, salt and 4 TBS olive oil in the flour and knead until well mixed. Let it set for a 45 minutes.
Split the dough in half. Lightly flour the rolling pin and dough. Roll the dough to a size of a baking tin; cover the dough with the Swiss chard. Roll the second half of the dough and cover Swiss chard. Pinch the edges. Bake at 425 for 20 min or until the crust is light brown. Mix the oil and garlic and brush the mixture on the top. Cut the pie into diamond shapes and serve.

—  Story and photos by Sandra Scott, RFT Contributor

Hungry for more about Croatia, and pizza? Find out where to get authentic food in Dubrovnik; get another famous pizza recipe topped with lobster.

Make Soparnik yourself by pinning this authentic recipe for the Croatian pizza to Pinterest.