Food & Cooking Recipes Lunch Recipes Swiss Chard, Garlic, and Gruyere Pizza 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 3, 2017 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 20 mins Total Time: 35 mins Servings: 4 Pizza from scratch need not be solely a weekend pursuit. Start the dough in the morning, and let it slowly rise in the fridge over the course of the day. Our no-sauce version brings out the earthiness of chard. Ingredients 2 tablespoons extra-virgin olive oil 2 cloves garlic, sliced 1 bunch Swiss chard (1 pound), stems removed and thinly sliced, leaves torn into pieces Coarse salt 1 pound store-bought whole-wheat pizza dough or homemade Large-Batch Whole-Wheat Pizza Dough 1 cup grated Gruyere (2 ounces) Pinch red-pepper flakes Directions Place pizza stone or inverted baking sheet in oven and heat to 500 degrees. Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic until just tender, about 1 minute. Add chard stems and cook, stirring, until tender, about 5 minutes. Working in batches, add leaves and cook until just wilted, about 5 minutes. Season with salt and set aside. Stretch dough into a 10-by-14-inch rectangle and transfer to a piece of parchment. Brush with remaining oil and season with salt. Sprinkle with half the Gruyere, then top with chard and sprinkle with remaining Gruyere. Transfer to the oven: Slide parchment onto stone or baking sheet and bake pizza until cheese is bubbly and crust is golden, 13 to 15 minutes. Sprinkle with pepper flakes. Cook's Notes Ceramic pizza stones pull moisture from the exterior of the dough for a perfectly crisp crust. A preheated baking sheet works almost as well. Print