Pizza Bianca with Goat Cheese and Greens

¾ cup warm water (105 to 115 F)
1 ½ tsp dry yeast (from 1 envelope)
1 Tbsp extra-virgin olive oil
1 tsp salt
1 ¾ cups (about) unbleached all purpose flour

(Allow about 5 ½ hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.)

2 Tbsp extra-virgin olive oil
1 Large garlic clove, minced
¼ tsp dried crushed red pepper

1 bunch Swiss chard (about 10 ounces), white ribs cut away
2 Tbsp extra virgin olive oil
1 Large garlic clove, minced

Yellow cornmeal
8 oz. whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust: Pour ¾ cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 ½ cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise and cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Meanwhile, prepares seasoned oil; Mix oil, garlic and red pepper in small bowl. Let stand 1 hour.

For topping: Cook chard in large pot of boiling salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, and then coarsely chop. Heat 2 Tbsp oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt.

Preheat oven to 500 F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.

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