Bitter Greens Pizza With Shallots And Havarti Cheese

3 tablespoons olive oil

4 large shallots, peeled and finely chopped

1 pound Swiss chard, rinsed

Hot pepper flakes (optional)

Kosher salt

12 ounces pizza dough

4-6 ounces havarti cheese, shredded

Heat the oven to 400 degrees (see note).

Heat the olive oil in a large skillet set over low heat. Add the shallots and cook until soft, about 8 minutes.

Meanwhile, remove the Swiss chard stems from the leaves, chop the stems coarsely, and add to the pan. Stack the chard leaves, roll them up lengthwise and slice crosswise into strips about ½ inch wide. Chop the mixed greens. Add all of the greens — with the water still clinging to the leaves — to the pan. The pan will be very full. Cover and cook for a few minutes. Remove the lid and toss the greens with tongs to coat with the shallot mixture. When the greens are wilted, sprinkle with hot pepper flakes (if using) and salt to taste. Cover and cook over medium-low heat, stirring occasionally, for about 8 more minutes.

Uncover the skillet and cook the greens over low heat until all the moisture is gone (or almost all of it; don’t allow the greens to scorch). Remove from the heat and set aside.

Lightly oil a baking sheet or jellyroll pan and press the pizza dough into the pan, about ¼-inch thick, to form a 9-by-12-inch rectangle. Spread the greens mixture evenly over the dough. Sprinkle with the cheese. Bake for 12-15 minutes, until the dough is nicely browned. Let stand for 10 minutes, slide the pizza onto a cutting board and slice with a pizza cutter.

Suggested additions: Cubes of crispy fried pancetta (Italian bacon) or diced thick-cut bacon, sauteed mushrooms, toasted walnuts or pecans.

Makes one pizza; serves four as a main course or eight as an appetizer.

Cook’s note: The recipe, as published, calls for baking the pizza at 350 degrees, but I had better luck — a crispier crust — at 400 degrees.

“Eat Your Greens” by Barbara Scott Goodman and Liz Trovato (2011 Running Press)