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1
Pour 3/4 cup water into large bowl.
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2
Sprinkle yeast over; stir to blend.
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3
Let stand 10 minutes to dissolve yeast.
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4
Add oil and salt, then 1 1/2 cups flour.
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5
Stir until well blended (dough will be sticky).
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6
Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft).
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7
Shape dough into ball; place in large oiled bowl and turn to coat.
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8
Cover bowl with kitchen towel.
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9
Let dough rise at cool room temperature until almost doubled, about 2 hours.
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10
Punch dough down; form into ball.
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11
Return to bowl; cover with towel and let rise until doubled, about 3 hours.
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12
Mix oil, garlic, and red pepper in small bowl.
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13
Let stand 1 hour.
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14
Cook chard in large pot of boiling salted water until just tender, about 2 minutes.
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15
Drain.
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16
Rinse under cold water; drain.
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17
Squeeze dry, then coarsely chop.
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18
Heat 2 tablespoons oil in small skillet over medium heat.
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19
Add garlic and stir 30 seconds.
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20
Add chard and stir 1 minute.
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21
Season to taste with salt.
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22
Preheat oven to 500F.
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23
Punch down dough.
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24
Form into ball; place on floured work surface.
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25
Cover with kitchen towel; let rest 30 minutes.
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26
Sprinkle rimless baking sheet with cornmeal.
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27
Roll out dough on floured surface to 13-inch round.
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28
Transfer to baking sheet.
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29
Sprinkle mozzarella over dough, leaving 1-inch border.
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30
Scatter chard over mozzarella.
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31
Top with goat cheese.
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32
Brush crust edge with some of seasoned oil.
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33
Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.
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34
Bake pizza until crust is brown, about 15 minutes.
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35
Remove from oven; brush edge with seasoned oil and serve.
