Swiss Chard and Bacon Pizza

Whenever I ask folks how they like to prepare Swiss Chard, I invariably get the response, "Oh, I don't care for that vegetable."  To a girl who loves a boat full of spinach wilted in olive oil and garlic, I thought, "Swiss chard can't be that different."  And it isn't.  Especially when you have great recipes likes this one that originally came from "O" magazine.  Here is Keira with a bowl full before pizza time.

My own recommendation for making pizza dough...  Use Fleischmann's Yeast for pizza dough.  It is quick, easy and gives you that homemade crust taste.  It also rolls out wonderfully for a thin crust.  Just follow the directions on package.

Ingredients:

Crust
Fleischmann's yeast for pizza crust package
1 cup flour (feel free to substitute with whole wheat flour)
1 1/2 tsp of sugar
3/4 tsp of salt
2/3 cup of warm water
2 tbsp of cornmeal for dusting bottom

Toppings
1 bunch of swiss chard (I use yellow and pink stemmed) chopped
4 slices of bacon cooked and chopped
4 cloves of garlic diced
pinch of kosher salt
cracked pepper to taste
1 cup of ricotta cheese
1/2 cup of grated fresh parmesan cheese
1/2 cup of grated mozzarella cheese
1 tsp of red pepper flakes

Directions
Roll out two pizza rounds.  Dust bottom with cornmeal.  Wash and chop swiss chard leaves and stems.  Cook bacon, pour off most but not all fat and cook garlic, chard stems until softened, then add chard leaves.  Add salt and pepper.  Divide in half to spread chard mixture over two uncooked pizza crusts.  Layer with the three cheeses (also divided between the two pizzas), and top with chopped bacon and pepper flakes.  Bake at 450 degrees F for approximately 15 minutes, until crust golden brown.  We loved this pizza so much that I failed to take a picture of it.  I promise to make it again!