1/2 pound sliced bacon
3-4 cups Swiss Chard, stems and tough ribs removed, leaves cut into 1/2-inch-wide ribbons
2 cups Fontina or mild provolone cheese
Salt and freshly ground pepper
1 fresh pizza dough, at room temperature
1 teaspoon extra-virgin olive oil
1. Preheat the oven to 475°. Preheat a pizza stone or generously oil a large baking sheet.
2. In a large skillet, cook the bacon over high heat until browned and most of the fat is rendered. Drain on paper towels and let cool, then break the bacon into 1-inch pieces.
3. Pour off all but 1 tablespoon of the bacon fat from the skillet. In a large heatproof bowl, toss the Swiss Chard with the hot fat. Add the bacon and half of the cheese, season with salt and pepper and toss well.
4. On a lightly floured surface, roll the dough to a rough 14-inch round. Transfer it to a floured pizza stone or cookie sheet, or to the oiled baking sheet. Spoon the Swiss chard topping over the pizza, leaving a 1-inch border of dough. Brush the border with the olive oil. Scatter the remaining cheese on top.
5. Slide the pizza onto the hot stone, if using, and bake for about 10 minutes on the stone or 16 minutes on the baking sheet, until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before serving.