Sausage and Swiss Chard Pizza

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A couple of weeks ago I was reading in a small park before heading into work. Next thing I know, I get sat on. Yep. A very large woman literally sits on my lap. It's not the overlap that happens when you are sitting on a subway car and someone who isn't a child thinks they can squeeze themselves into that 5 inches of space between you and the next rider over. This was full-on "Santa, this is what I want for Christmas" kind of lap sit. And there was a full other bench completely empty about 10 feet away. After some yelling (i.e. cursing) and an elbow jab got me no response except a look of, "what the hell is YOUR problem?" from the woman, I extricated myself from underneath her and stormed down the block to work. Where I proceeded to cry in the stairwell like a child (I cry when I get mad. It's one of my least favorite things about myself). Just another day in New York City.
Thank god those days are balanced out by days like this Sunday. Started off the day with an easy run through fall foliage in Prospect Park and headed into the city for brunch (like a good little New Yorker should). Since I arrived early I stopped off and grabbed myself a salted caramel doughnut to go from Wonder City Coffee and Donut Bar. Finally time to meet up with a couple of great friends for some much needed catch-up time and really great food (i.e. the best bacon EVER) at Goat Town. The fall day was perfectly gorgeous so the meal was followed up by some wandering and shopping around the East Village, where we also got to meet and converse with the totally charming Vera of Verameat Jewelry while eyeing her kick-ass designs. Finally it was off to dinner with a different group of friends, full of laughter and a surprise guest star in the form of an old bartender from our favorite Chiefs watch bar. It was 12 hours of city bliss.
This city is a constant back and forth of the good and the bad, often feeling like the rough is outweighing the bright. But when you really need it, New York will give you one. It's the 5th drink buy-back in soul form.
And now for you I offer up something else that NYC is great at: pizza. This one can be whipped up quickly and easily in your own home so there's no need for takeout (especially helpful for those days where you're not sure which city is awaiting you outside that front door).
Sausage and Swiss Chard Pizzamakes 1-12" pizza
2 links hot Italian sausage1/2 c. diced tomato (canned is ok)2 TB tomato paste1 t. oregano1 large bundle Swiss chard1 TB extra virgin olive oil1/2 t. sea salt1/2 c. pecorino cheese, grated
1 package active dry yeast1/4 t. sugar3/4 c. 110 degree water1 3/4 c. flour1 t. salt
Heat large saute pan over medium-high heat. Remove the sausage from the casings and place in the hot pan. Saute, breaking up the pieces, until the meat is mostly cooked through. Then add the diced tomato, tomato paste and oregano. Cook for about 4-5 minutes until most of the liquid has evaporated. Taste and add salt and pepper if necessary. Remove from the heat and set aside.
Bring a large pot of salted water to a boil. Clean the Swiss chard and chop and add to the water once it has reached a rolling boil. Cook for about 2-3 minutes and then strain and rinse with cold water until the chard is cool enough to handle. Use your hands to squeeze out as much of the water as possible and then place the Swiss chard to the side (you should have about 1 cup worth at this time).
Heat the oven to 500 degrees. Make the dough: Mix together the active dry yeast, sugar and water in a small bowl and allow to sit for about 8 minutes until it has foamed up. In a medium bowl mix together the flour and the salt and then add the yeast mixture once ready. Mix together and then dump out onto the counter. Knead for about 2 minutes until the dough is smooth and pliable. Lightly flour the counter and a rolling pin and roll the dough into a 12" circle. Place it onto a baking sheet. Spread the dough with the extra virgin olive oil and sprinkle with sea salt. Spread on the sausage-tomato mixture and then spread the Swiss chard on top. Sprinkle with the pecorino cheese.  Place in the oven and cook fro 8-12 minutes, until the edges are browned and crispy. Serve immediately.