Swiss Chard, Olive and Ricotta Pizza

Instructions

• 1To make the dough, place the flour, yeast, sugar and salt in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the oil and water and mix on medium-low speed for 5 minutes, or until the dough is smooth and elastic. (Alternatively, combine the dry ingredients in a bowl. Add the oil and water and mix until the dough comes together, add an extra tablespoon of water if necessary. Turn the dough out onto a lightly floured countertop and knead for 10 minute, or until smooth and elastic.)
• 2Place the dough in a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough doubles in size.
• 3Turn the dough out onto a lightly floured countertop and punch down to remove the excess air. Knead the dough into a smooth ball. Divide into four, 6½ oz pieces.
• 4To make the topping, remove the Swiss chard leaves from the stalks and pat dry with paper towel. Coarsely tear the leaves.
• 5To make the pizza, turn the ON/OFF switch to the ON position and PREHEAT the pizza oven for 15 minutes.
• 6Roll out each piece of pizza dough to form a 9-inch round and place each on a 11-inch square piece of parchment paper.
• 7Prick the crusts with a fork or pizza docker
• 8Spread 1 teaspoon of oil over each pizza crust. Divide the toppings evenly among the crusts.
• 9Select the THIN crust setting.
• 10Transfer one of the pizzas (still on the parchement paper) to the hot pizza stone and close the lid. Cook for 2 minutes.
• 11Open the lid and quickly slide the parchment paper out carefully. Close the lid and cook for a further 5-7 minutes, or until browned. Monitor the cooking progress through viewing window. Topping should be cooked and golden and crust crisp and brown.
• 12Open the lid carefully with oven mitt and transfer the pizza to a cutting board.
• 13Repeat with the remaining pizzas.
• 14Top each with ricotta. Drizzle with extra olive oil and season with salt and pepper. Slice and serve.