Swiss Chard Pizza
What you will need
2 Tbsp extra virgin olive oil
1 1/4 pounds onions, diced
1 teaspoon thyme leaves, chopped (fresh if possible)
2 garlic cloves minced
1/2 pound shredded destemmed swiss chard
1 14" pizza crust (a great recipe is here by the Brown Eyed Baker)
1/2 cup of grated Parmesan
3/4 cup ricotta
1 egg yolk
Give yourself about 30 minutes with the oven at 500*. Heat your olive oil in a large cast iron skillet over medium heat. Toss in your onions and cook them down until they are nice and tender. Add the thyme, garlic and a good hefty pinch of salt, lower your heat and cook another 10-20 minutes until the onions are a nice golden brown. Remove and set aside.
Wash your chard and destem. Put a pot of water, on the stove salt it and set it to boil. Prepare an ice bath in another bowl. Blanch your chard for a minute or two, then quickly get it into the ice bath. Drain thoroughly and dice. Mix into your onions along with the cheeses and egg yolk.
Prepare your pizza dough, making sure you get a pie about 14" across, then spread your cheese mixture, leaving enough space at the edge for the crust to rise.
Bake for 10 - 15 minutes until the crust is nicely browned.