1) I like to start this recipe by lining a baking sheet with parchment paper and then drizzling it lightly with olive oil. The parchment paper isn’t essential, but if you don’t use it, make sure to oil your sheet well.
2) Bring water and milk to a slight simmer over medium heat with the salt. Whisk in the polenta and continue to stir until thick. Turn heat down to low and cook for 10-15 minutes until polenta is very thick.
3) Stir 1 tablespoon of olive oil into polenta.
4) Spread polenta out onto prepared baking sheet and spread it over the surface of the pan. It should be 1/3-1/2 inch thick ideally. You don’t want it too thin. It probably won’t make it all the way to the edges of the sheet and that’s fine.
5) Let polenta chill for at least 45 minutes.
6) Meanwhile, in a large skillet, add a drizzle of oil and onions. Cook for a few minutes over medium heat until soft. Then add pepper, garlic, and season with salt and pepper.
7) Roughly chop chard and rinse well, then add to skillet. Cook until chard is wilted, about five minutes. STir regularly to prevent burning of the garlic. Once the chard is wilted down, remove from heat.
8) Remove polenta from fridge and preheat oven to 425 degrees Fahrenheit. Bake polenta with nothing on it for 20 minutes to crisp it up.
9) Remove polenta, drizzle with olive oil and distribute mozz cheese evenly over the surface.
10) Then add on your chard and crumbled asiago (or manchego) cheese.
11) Add pizza back to the oven and bake for another 10 minutes. The edges should be lightly browned and crispy and cheese should be melted.
12) Slice and serve immediately! You probably won’t be able to actually pick up a slice. It’s a fork-style pizza.