2 bunches Swiss chard, thick stems removed and sliced and leaves chopped
2 cloves garlic, chopped
1 teaspoon red wine vinegar
1 cup ricotta
Sat fat 7g
How to Make It
Heat oven to 450° F. Rub the bottom of a rimmed baking sheet with 2 tablespoons of the oil. Press the dough into a 10-by-12-inch rectangle on the prepared baking sheet. Season with ¼ teaspoon each salt and pepper. Bake until golden brown, 18 to 22 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Add the chard stems and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the chard leaves, garlic, and ¼ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 2 to 4 minutes. Stir in the vinegar.
Dollop the ricotta on the pizza and top with the chard mixture. Drizzle with olive oil.