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1
Preheat the oven to 450F (230C), 30 minutes before you bake the pizza.
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2
Heat the oil over medium heat in a large and heavy skillet or a cast iron pan.
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3
Stir in the onions.
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4
Cook, stirring frequently, until tender and just starts to brown, 8 to 12 minutes.
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5
Stir in the thyme, garlic and a generous pinch of salt.
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6
Turn the heat to low, cover and cook for 15 to 20 minutes, stirring once a few minutes, until the onions are golden brown and very sweet and soft.
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7
Remove from the heat.
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8
While the onions are cooking, stem and wash the leafy greens' leaves, and bring a medium pot of water to a boil.
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9
Fill a medium bowl with ice water.
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10
When the water comes to a boil, salt generously and add the chard.
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11
Cook for 1 to 2 minutes, just until the leaves are tender, and transfer to the ice water right away.
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12
Drain and squeeze out excess water.
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13
Alternatively, steam the greens for about 3 minutes until wilted, and rinse with cold water.
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14
Coarsely chop the greens .
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15
Roll out the dough, coat a 14-inch pizza pan with cooking spray and sprinkle with cornmeal.
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16
Transfer the dough on the pan.
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17
In a medium bowl, mix together the ricotta, egg yolk, Parmesan and greens.
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18
Spread over the pizza dough evenly, leaving a 1-inch border around the rim.
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19
Spread the caramelized onions evenly over the ricotta mixture.
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20
Bake for 12 to 15 minutes until the crust is nicely browned.
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21
Cool for a few minutes, serve hot.
