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Ingredients

• pizza dough for 12" crust.
• 2 tbsp prepared basil pesto
• 3/4 cup shredded Fontina cheese
• 2 cups, lightly packed, chopped baby rainbow chard (chiffonade style), plus some of the chopped stems*
• Sliced or halved heirloom tomatoes (depends on shape/size - I used Striped Romans, which are basically roma tomatoes with yellow streaks
• 3 oz thinly sliced pancetta, chopped*
• 4 oz goat cheese
• 1/4 cup fresh grated parmesan
• Drizzle of olive oil
• 1 tsp dried oregano
• fresh cracked pepper

Description

I Was Going To Call This "Baby Rainbow Chard, Heirloom Tomato, Fontina, Parmesan, Goat Cheese Pesto Pancetta Pizza"...but That Sounded Dumb. Delicious, But Dumb! Instead, Thanks To My Creative Cooking Buddy, Keni, I Went With This. Sh

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