Swiss Chard and Tuna Pizza with Olives

For the pizza bases, dissolve the yeast in 50 ml of lukewarm milk (approximately 1/4 cup) and mix until smooth. Place the flour in a bowl, make a well in the center and pour in the yeast milk. Cover and leave to rise for about 20 minutes in a warm place.

Add the remaining warm milk, a pinch of salt, the sugar and the olive oil and knead with the kneading hook of a hand mixer to form a smooth dough.

Cover and leave to rise for another 30 minutes.

Preheat the oven to 220°C (approximately 425ºF).

For the topping, drain the mozzarella and cut into slices. Rinse and trim the chard and blanch in salted water for 1-2 minutes. Rinse with cold water, squeeze out the excess water and chop coarsely.

Peel and finely chop the garlic and fry in some oil. Add the chard and the oregano, toss briefly, remove from heat and allow to cool slightly.

For the pizza bases, remove the dough from the bowl and knead vigorously on a floured surface. Divide into four equal portions and roll out each piece into a pizza base.

Grease 4 pizza pans with oil and line with the dough. Alternatively, place them on a baking sheet lined with parchment paper.