If you opt to use frozen cherries, know that they’ll release a little bit more liquid on the top of the pizza, but it’s nothing that needs fixing. If you can get your hands on fresh ones, there’s no such thing as too tart.
Recipe information
Yield
Makes two 12-inch pizzas
Ingredients
Preparation
Step 1
Place a rack in upper third of oven; preheat to 500°. Mix anchovies, garlic, ricotta, salt, pepper, and half of Parmesan in a small bowl.
Step 2
Cook bacon in a 12" cast-iron skillet over medium-high heat, stirring occasionally, until fat is rendered and bacon is golden brown and crispy, 7–9 minutes. Transfer to a paper towel-lined plate.
Step 3
While bacon is cooking, use lightly floured hands on a lightly floured surface to stretch 1 piece of dough to an 11" round.
Step 4
Drain all but a couple teaspoons of pan drippings into a small bowl. Heat pan over medium-high until fat begins to smoke, about 1 minute. Remove from heat, then carefully set dough snugly in hot pan; it’s okay if some overlaps. Dollop half of anchovy mixture over dough and smear to cover. Top with half of chard, half of cherries, half of jalapeños, and half of bacon. Sprinkle half of mozzarella and 2 Tbsp. Parmesan over.
Step 5
Bake pizza until crust is golden brown and cheese is browned in spots, 10–12 minutes.
Step 6
Transfer pizza to a cutting board and lightly brush edges with some reserved bacon fat.
Step 7
Heat 2 tsp. reserved bacon fat in pan over medium-high until it begins to smoke, about 3 minutes. Make a second pizza with remaining dough and toppings.
