Makes 4 servings.
Allow about 5 1/2 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.
Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes.
Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil over pizza.
Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.
Recipe from Epicurious