-Buy or make the dough for 1 large pizza. Roll it out so it fits a 9-inch pizza pan.
-Cut 1 fennel bulb in half the long way and then cut into strips and finely dice.
-Then take the stems off of 1 bunch of rainbow chard and finely chop them.
-Roll up the leaves and then chop into thin ribbons.
-Heat 3 TBS olive oil over medium heat.
-Add the fennel and cook stirring until fennel is lightly browned, about 6-7 minutes.
-Add the chopped chard and cook until chard is just wilted, about 4 minutes.
-Season with salt and pepper and set aside.
-Wipe out the skillet and add 2-3 TBS pine nuts and heat until golden, about 4 minutes.
-Preheat your oven to 450 degrees.
-Brush the pizza dough with some oil.
-Spread the fennel/chard mixture out on the dough and bake for 10 min.
-Then sprinkle with the following:
1 cup grated smoked mozzarella
2-4 ounces sliced prosciutto
The toasted pine nuts
-Bake for another 5 minutes.
-Garnish with some 8-10 chopped Kalamata olives and some freshly grated Parmesan.