FarmgirlSusan's Notes:
ExpandPizza dough for one 12" to 14" pizza Ask a question about this ingredient
6 to 8 ounces mozzarella, thinly sliced or shredded Ask a question about this ingredient
3 Tablespoons olive oil Ask a question about this ingredient
4 to 6 cloves garlic, minced Ask a question about this ingredient
1 bunch Swiss chard (about 12 ounces or 4 cups packed of leaves), leaves and stalks separated and both chopped into small pieces Ask a question about this ingredient
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces Ask a question about this ingredient
1 teaspoon Worcestershire sauce Ask a question about this ingredient
3/4 cup freshly grated Pecorino Romano or Parmesan cheese Ask a question about this ingredient
About an hour before you're ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.
Ask a question about this stepHeat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook over medium heat, stirring frequently, until soft, about 6 to 8 minutes.
Ask a question about this stepAdd garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
Ask a question about this stepStir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes.
Ask a question about this stepStir in the Worcestershire sauce.
Ask a question about this stepRemove pan from heat and let chard mixture cool slightly, and then stir in Pecorino Romano. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.
Ask a question about this stepShape the pizza dough on a piece of unbleached parchment paper and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren't using a baking stone). Spread the chard mixture evenly over the dough, then top with mozzarella.
Ask a question about this stepSlide pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!
Ask a question about this step
Kristen is the Senior Editor of food52.
Made this for dinner the other night, and it was great. Three words I never thought I would hear my wife say: "I like chard."
I used a homemade whole wheat pizza crust, which paired nicely. I also threw in some Kalamata olives that I found in the fridge. I didn't have any Worcestershire sauce on hand (vegi household) so I used some Tamari soysauce. Worked great.
Thanks for an awesome recipe