Deep Dish Swiss Chard and Ricotta Pizza

Yummmmmmmmmmmmmmmmmmmm. And Oh, yes. This pizza is worth all the effort that goes into it. There is no going back to boring old sauce and cheese pizza after this!!!
So, Welcome to the series on Gourmet Pizza's. Why you ask? Because I made way too much dough and we will now be eating pizza until Pesach. My husband has graduated from Latke Demander to Pizza Demander and so I thought I would make lots of dough and just freeze it to have on hand. Well, my triple batch of dough just did not want to rise. So I put my rebellious dough aside and made a new triple batch. Well, lo and behold, as soon as the new batch was ready, the first batch decided it was ready too ( I guess after the time-out it mended its ways). And that is how we came to decorate our walls with pizza dough (it makes quite the show piece!)
You can use your own dough, store bought (like Trader Joe's brand) or try to buy from your local pizza store.
For deep dish pizza I prefer to use foccacia dough, it just has a better texture than pizza dough in my opinion.

For the dough:
1 cube fresh yeast (50 grams)
Approximately 7 cups of flour (1 Kilo)
3 Tbl sesame seeds (just gives the dough unbelievable flavor)
1/2 cup olive oil + 2 tblspoons
1 1/2 tablespoons salt
2 Tbl Sugar
3 cups of warm water

Put the flour in a big bowl with the sesame seeds and break up the yeast in it. Add salt, sugar and oil and knead slightly. Add water until you get a dough. Let it rise for about 45 minutes in a warm place. Once its ready drizzle on the 2 Tablespoons of olive oil and knead a little more. Divide the dough into as many pieces as you want and freeze what you aren't using. This is really the only hard part and if you do it in advance or buy it from the store you just made your life a lot easier.

For the rest of the Pizza you need:
1-2 cups of ricotta
a big bunch of swiss chard
3 cloves garlic, thinly sliced
red chili flakes
olive oil
Salt and Pepper
Mozzarella cheese

I know Swiss Chard sounds like some scary pocket knife but it is a leafy green somewhat similar to kale and spinach that is really, really healthy and utterly DELICIOUS . Your'e gonna have to trust me on this. I recently discovered they sell it in Israel. Or rather, they've been selling it for a long time but under the alias "beet leaves" or "Mangold" so you see why I used to just walk right past it thinking it was for gardeners. It looks like a lot in the package but like spinach it cooks down to nothing, so make sure to buy enough.
Drizzle a nice amount of olive oil on a small cookie sheet and spread the dough out over it.

Add some oil to a big frying pan, and when it gets hot add the thinly sliced garlic and a pinch of chili flakes. When the garlic just starts to turn golden add the greens and cook till wilted adding salt and pepper.

Season the ricotta with salt, pepper and good garlic powder and spread generously over the dough. Add the drained greens on top and sprinkle with mozzarella cheese. Bake at 350 until it looks like this:

Warning: Taste testers were found to sing spontaneously after consumption.