- 3 tablespoons olive oil, divided
- 3/4 pound hot Italian sausage, casings removed
- 1 bunch Swiss chard, ribs and stems sliced into 1″ pieces, leaves torn
- Kosher salt, freshly ground pepper
- 1 pound prepared pizza dough, room temperature
- 1/3 cup finely grated Parmesan
- 1 tablespoon rosemary leaves
- 1 cup grated Fontina cheese
- 1 cup ricotta
- Place a rack in upper third of oven and preheat to 450°F. Heat 2 Tbsp. oil in a large skillet over medium-high. Add sausage and break into small pieces with a wooden spoon. Let cook, undisturbed, until bottom sides are browned, about 4 minutes. Add chard stems; cook, tossing occasionally, until crisp-tender, about 2 minutes. Transfer sausage and chard stems to a medium bowl with a slotted spoon.
- Let skillet and drippings cool until just warm, then add chard leaves, turning to coat. Season with salt and pepper; transfer to bowl with sausage mixture.
- Coat dough with remaining 1 Tbsp. oil and stretch into an 18×12″ oval on a large rimmed baking sheet; season with salt and pepper. Top with half of Parmesan and rosemary, followed by sausage mixture, Fontina, ricotta, then remaining Parmesan and rosemary.
- Bake pizza, rotating sheet halfway through, until crust is golden brown and crisp, 18–22 minutes. Let cool 5 minutes.