Pizza Dough Recipe:
4 cups unbleached all-purpose flour
1 tablespoon salt
1 1/2 cups warm water
1 packet (1/4 ounce) or 1 tablespoon active dry yeast
3 tablespoons olive oil
1. In a food processor fitted with a dough hook or in a large bowl, combine 3 3/4 cups of the flour and the salt. Measure the warm water into a glass measure, add the yeast, and stir until foamy. Stir in the olive oil.
2. With the motor running, pour the water mixture into the food processor and process until the dough forms into a ball. Continue processing for 1 minute to knead the dough. Alternatively, add the yeast mixture to the dough and stir until the dough comes together in a ball. Use the reamining 1/4 cup to lightly flour a work surface. Turn the dough onto the surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just slightly sticky--not dry.
3. Grease a bowl with oil and place the dough ball in the bowl, turning the dough to coat with the oil. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
4. Divide the dough into two balls. Brush two baking sheets or pizza pans with oil. Stretch the dough to fit each pan. The dough is now ready for topping with sauce and vegetables.
Chard Pizza Recipe:
1 recipe Basic Pizza Dough
2 pounds (12-16 stems with leave) ruby, green, or rainbow chard, leaves cut into 1-inch ribbons and stems diced
1/3 cup extra-virgin olive oil
1/4 cup water
1 onion, diced
Salt and freshly ground black pepper, plus more to taste
3 garlic cloves, minced
1 Tablespoon fresh oregano leaves or 1 teaspoon dried
1 pound ricotta cheese
1 cup freshly grated parmesan cheese
1. While the pizza dough is rising, braise the chard. Combine the chard, oil, water, and onion in a large Dutch oven or a large wide saucepan. Season with salt and pepper. Cover and cook over medium heat until the chard is completely tender, 30 to 45 minutes. Drain well (but reserve the cooking liquid for flavoring stocks or soups or for cooking grains)
2. Preheat the oven to 500 F
3. Stir the garlic and oregano into the ricotta and season to taste with more salt and pepper. With the dough spread over pizza or baking pans as instructed, spread half the ricotta over each. Spoon the chard on top of the ricotta. Top with the parmesan.
4. Bake for 12 to 15 minutes, until the crusts are golden and the Parmesan is melted.
5. Slice and serve warm.