Preheat your oven to 450°.

Trim off the stems of the swiss chard and chop them into 1/2 inch pieces, place them into a bowl and roughly chop the chard leaves.

Pour a couple of teaspoons of oil into a deep-sided, 10-inch pan and heat over medium-low. Add in sliced garlic and cook until golden and toasty, about 5-8 minutes.

Add in chard stems and cook them until tender. Remove and transfer the stems to a bowl. Add more oil to the pan and add in the Swiss chard leaves. Toss to coat the leaves in the oil. Cover and cook, tossing ocassionaly until wilted and tender. Remove the pan off of the heat to cool for a minute.

Press the dough to fit a traditional round pizza pan. Spread sauce out evenly and top with sauteed chard leaves, the stems and toasted garlic, red onion slices and all of the Gruyere.

Bake the pizza in your preheated oven for 18-20 minutes or until the crust is golden and the cheese is bubbly.

Allow the pizza to cool for 5 minutes before slicing. Sprinkle with cracked black pepper and red chili flakes if desired.