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1
Thirty minutes before baking the pizza, preheat the oven to 500 degrees.
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2
Heat the olive oil over medium heat in a large, heavy skillet.
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3
Add the onions.
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4
Cook, stirring often, until tender and just beginning to color, about 10 minutes.
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5
Add the thyme, garlic and a generous pinch of salt.
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6
Turn the heat to low, cover and cook another 10 to 20 minutes, stirring often, 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 chard 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
Blanch for one to two minutes, just until the leaves are tender, and transfer to the ice water.
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12
Drain and squeeze out excess water.
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13
Alternatively, steam the chard for two to three minutes until wilted, and rinse with cold water.
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14
Chop the chard medium-fine.
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15
Roll out the dough, oil a 14-inch pizza pan and dust with cornmeal or semolina.
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16
Place the dough on the pan.
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17
In a medium bowl, combine the ricotta, egg yolk, Parmesan and chard.
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18
Spread over the pizza dough in an even layer, leaving a 1-inch border around the rim.
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19
Spread the onions over the ricotta mixture.
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20
Place in the hot oven, and bake 10 to 15 minutes until the crust and bits of the onion are nicely browned.
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21
Remove from the heat, and serve hot or warm.
