Swiss Chard And Artichoke 'White' Pizza

• Pizza dough for one 12" to 14" pizza
• 6 to 8 ounces mozzarella, thinly sliced or shredded
• 3 Tablespoons olive oil
• 1 cup finely chopped onion
• 4 to 6 cloves garlic, minced
• 1 bunch Swiss chard (about 12 ounces or 4 cups packed of leaves), leaves and stalks separated and both chopped into small pieces
• 1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
• 1 teaspoon Worcestershire sauce
• 3/4 cup freshly grated Pecorino Romano or Parmesan cheese

1. About an hour before you're ready to bake your pizza, place a baking stone (if using) on the lowest rack in the oven and heat to 500 degrees.
2. Heat olive oil in a 4-quart or larger pot. Add onion and chopped Swiss chard stalks and cook over medium heat, stirring frequently, until soft, about 6 to 8 minutes.
3. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
4. Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, about 10 to 12 minutes.
5. Stir in the Worcestershire sauce.
6. Remove pan from heat and let chard mixture cool slightly, and then stir in Pecorino Romano. Alternatively, let the mixture cool completely, mix in cheese, and then refrigerate up to 2 days.
7. Shape the pizza dough on a piece of unbleached parchment paper and set it on a pizza peel (or directly on your baking sheet/pizza pan if you aren't using a baking stone). Spread the chard mixture evenly over the dough, then top with mozzarella.
8. Slide pizza (parchment and all) onto the baking stone and cook for 12 to 15 minutes, or until the crust is golden and the cheese is starting to brown. Slice and serve, and try not to burn your tongue on the first bite!

pizza, mozzarella, olive oil, onion, garlic, swiss chard, hearts, worcestershire sauce, freshly grated pecorino romano

Taken from food52.com/recipes/674-swiss-chard-and-artichoke-white-pizza (may not work)