Pizza dough is a lot easier to make than people think, and this recipe of mine is pretty tried and true. Use this recipe as a template for topping your pizza with whatever is fresh and in season.
Combine the oil, smoked paprika, and chili powder in a small saucepan. Bring to a simmer over low heat, whisking to prevent the spices from settling to the bottom and burning. Remove from the heat and let cool. (The chili oil can be stored in an airtight container in the refrigerator for up to 1 month.)
Place a large skillet over high heat and add a 2-count of extra-virgin olive oil. Once the oil starts to shimmer, add the chopped chard, salt, and pepper to taste. Sauté until the chard has wilted but still has a slight bit of crunch. Remove from the heat and add the lemon zest. Set aside.
Set a gas grill to high heat. If using a charcoal grill, pile the briquettes higher on one side and lower on the other for a hot side and a medium side. Oil the grill grates with olive oil. Roll out the pizza dough to a ¼-inch thickness and rub surface with oil. Place the dough directly on the hottest part of the grill. Grill the dough until slightly charred, then turn and grill the second side until cooked.
Transfer the crust to a cutting board and distribute the chard evenly over the crust. Arrange the cheese on top. Return the pizza to the grill, reducing the heat to medium or placing it over the less hot part of the fire. Cover the grill and cook the pizza until the cheese has begun to melt. Transfer to a cutting board.
In a bowl, toss the greens with the lemon juice and
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