-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.