Swiss Chard & Bacon Pizzetta

• 5 gal. Swiss chard, stemmed, cut into 4-inch ribbons
• 1-1/4 cups garlic cloves, peeled, thinly sliced
• 1 cup olive oil, divided
• 3 cups OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, crisply cooked, crumbled
• 3 qt. Shredded provolone cheese, divided
• to taste salt
• to taste black pepper
• 25 each pizza crusts (6 inch), parbaked or prebaked

1. Saute 1 lb.
2. chard and 1/4 cup garlic in 3 Tbsp.
3. oil just until chard is wilted.
4. (Or, saute all of the chard and garlic in 1 tsp.
5. of the oil for trial recipe.)
6. Repeat with the remaining chard, garlic and oil (using the same-sized batches) until all of the chard has been sauteed.
7. Mix chard mixture, bacon and 1/2 of the cheese.
8. Season with salt and pepper to taste.
9. Brush edges of each pizza crust with 1 tsp.
10. of the remaining oil.
11. Top each with 1/4 cup of the remaining cheese and 1/2 cup of the chard mixture.
12. Place 6 pizzas on each parchment-lined full sheet pan.
13. Bake in 375F-convection oven for 6 to 8 minutes or until crusts are golden brown.

swiss chard, garlic, olive oil, oscar mayer, provolone cheese, salt, black pepper, pizza crusts

Taken from www.kraftrecipes.com/recipes/swiss-chard-bacon-pizzetta-96961.aspx (may not work)