From the blog For Love of the Table
Olive oil
4 oz. Italian Sausage, casings removed
1 clove garlic, minced (see notes)
Hot pepper flakes (see notes)
1 bunch Swiss Chard, ribs removed, leaves cut into a wide chiffonade and well rinsed
Salt & pepper
A generous half cup of smashed sweet potatoes or whole milk ricotta cheese (see notes)
4 oz. Dubliner (or other favorite melting cheese)
2 oz. Goat cheese
1 oz. finely grated pecorino
1 ball (about 10 oz.) pizza dough
Place a tablespoon of olive oil and the sausage in a large, cold sauté pan. Set over medium heat. Cook, breaking up the sausage with a fork or a wooden spoon. Continue to cook, stirring occasionally, until the sausage has lost its pinkness. Add the garlic and pepper flakes, if using, followed by the chard, adding the chard a handful or two at a time, turning it in the fat to coat and adding more as it begins to collapse. When all of the chard has collapsed, continue to cook until the chard is tender and any water given off has evaporated (the chard and sausage should be sizzling in the pan). Remove from the heat and let cool. Taste and correct the seasoning.
In a small bowl, add a tablespoon of olive oil to the sweet potatoes (or ricotta) and season to taste with salt & pepper.
Build the pizza: On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer the dough to a pizza pan, baking sheet or pizza peel that has been dusted with semolina or cornmeal. Spread a thin layer of oil over the crust. Daub the sweet potatoes (or ricotta) over the crust. Next, scatter with three-quarters of the Dubliner. Spread the sausage/chard mixture over the cheese. Finally scatter the remaining Dubliner over all, followed by the crumbled goat cheese and the pecorino
If using a pizza pan or baking sheet, place the pizza in the pan on a pre-heated pizza stone in a pre-heated 500° oven. Bake until the crust is golden brown on the bottom and the cheese is bubbling, about 12 to 15 minutes. To insure a crisp crust, slide the pizza off of the pan and onto the pizza stone as soon as the crust is set (after 4 or 5 minutes).
If using a peel, slide the pizza directly onto the preheated baking stone. Bake until the crust is golden brown on the bottom and the cheese is bubbling—about 8 to 12 minutes.
When the pizza is done, transfer to a cutting board and cut into wedges and serve.
Notes:
Whether or not you will need garlic and/or pepper flakes will depend on your sausage. If the sausage is hot and garlicky, you won't need to add more.
If you do not have leftover sweet potatoes, place a small (8 oz.) sweet potato on a square of foil or in a small baking pan. Prick all over with a fork of the tip of a knife and roast in a 375° to 400° oven until soft and oozing (about an hour). Peel when cool enough to handle and smash with a fork. You should have about 4 oz. or 1/2 cup of sweet potato mash.
If you would prefer to use squash, peel, seed and cube an 8 to 10 oz. chunk of winter squash. Toss with olive oil and salt and pepper. Transfer to a baking sheet and roast in a 375° to 400° oven until tender (about 20 minutes). Omit the sweet potatoes or ricotta from the recipe and scatter the cubes of roasted squash over the Dubliner just before adding the sausage and greens.
http://www.forloveofthetable.com/2015/11/swiss-chard-sausage-pizza-with-sweet.html
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