Serves 4

  • 1 package active dry yeast
  • 2 1/2 cups all-purpose flour, divided
  • 1/4 cup extra-virgin olive oil
  • 2 tsp. whole milk
  • 1/4 tsp. kosher salt
  • 1 1/2 cups stone-ground cornmeal, plus more for dusting pan
  • 1 bunch (12 ounces) Swiss chard
  • 4 strips bacon, cut into 3/4-inch squares
  • 4 garlic cloves, thinly sliced
  • Sea salt and ground black pepper, to taste
  • 1 cup ricotta
  • 1/2 cup grated Parmesan
  • 1 tsp. red pepper flakes

    Total time: 3 hours 30 minutes
    Active time: 1 hour 30 minutes

    In a large mixing bowl (warmed with hot water and wiped dry), combine yeast with 1/2 cup warm water. Stir with a wooden spoon until dissolved. Stir in 1 cup flour. Cover with plastic wrap and set in a warm place until doubled in size, about 1 hour.

    Add oil, milk, kosher salt and 1 cup warm water. With electric mixer on low, slowly add remaining flour and cornmeal and mix into a soft dough. With dough-hook attachment or hands, knead dough until sticky, about 15 minutes.

    Form dough into a ball. Cover bowl with plastic wrap and let rise in a warm place until dough has doubled in size, 1 to 1 1/2 hours. Punch down dough, knead a few times and reshape into a ball. Return to bowl, cover and let sit until nearly doubled, about 40 minutes. Divide into 4 balls, reserving 2 for later use.

    Meanwhile, strip Swiss chard leaves from stems. Chop stems, tear leaves and set aside, separated. Place bacon in a cold skillet and cook over medium heat until bacon begins to brown, 8 to 10 minutes. Drain on a paper towel–lined plate. Pour off most of the fat from pan and add garlic. Cook until golden, 2 to 3 minutes. Add chard stems and cook until softened, 8 to 10 minutes. Add leaves, cover and cook, stirring occasionally, about 5 minutes. Season with salt and pepper.

    Preheat oven to 450°. With your hands, stretch a ball of dough into a disk. Using a rolling pin, roll into a thin 10-inch circle. Transfer to a baking sheet dusted with cornmeal. Repeat with other ball. Divide greens evenly between 2 pizzas, leaving a 1/2-inch border. Spread ricotta over top, then sprinkle with Parmesan and bacon. Bake until brown and bubbly, about 15 minutes, rotating pans halfway through cooking. Sprinkle with sea salt and red pepper flakes before serving.

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