Pizza with potatoes, red onions, chard and Parmigiano Reggiano

Roll out the pizza dough to a fairly thin rectangle.

Peel the potatoes, cut them in thin slices using a slicer and cover them with cold water.

Cut the onions into segments and sauté them in a frying pan with two tablespoons of oil and a pinch of salt for 10 minutes. Clean the chard and cut it into strips, then blanch the stalks for 2 minutes in slightly salted water.

Drain the potatoes and pat dry with paper towels.

Top the pizza crust with potatoes, chard and onions, douse with a dribble of oil, a pinch of oregano and a pinch of salt.

Cover with aluminum foil and put in the hot oven at 355°F/180°C for about 12 minutes.

Remove the aluminum foil and continue baking for another 6-8 minutes.

Sprinkle with slivers of Parmigiano Reggiano and serve.