Aaaaaand more chard. This was the end of it, and also incredibly good. Kelly, I know your pizza-making ways -- I think this may finally convince you re: chard. And Shannon, I bet this is a good way to get kids to eat green leafy vegetables.
From one of my new favorite bloggers, Eggs on Sunday.
pizza dough [I got storebought, but Eggs on Sunday has a recipe listed]
2 big handfuls of kale [chard!], sauteed in some olive oil until tender, then chopped
cloves from about half a head of roasted garlic, thickly sliced
3 cups of grated cheese, a mix of fontina, asiago, provolone and mozzarella
Preheat the oven to 500 degrees F with a baking stone inside (I place my baking stone on a rack, and place the rack on the lowest slot in the oven.)
Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)
Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Repeat with another layer of cheese, garlic, and kale.
Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.