Now that we’ve opened the Laura Chenel goat cheese log, we have to use it diligently. Not a problem! This is one of my favorite pizzas, a recipe from epicurious, with some excellent modifications from a commenter (“a cook from St. Paul on 02/17/08”).
The recipe is pretty good. The only revision (from the commenter) is that instead of boiling and refrying the chard, you just take it straight to the frypan with garlic and oil, and after sauteeing a bit to wilt it, put a little water in the pan, cover, and let it steam a bit. And of course I use my own crust.
This is one delicious pizza!