1. Heat 3 Tbsp. of the oil in a large saucepan over medium heat. Add fennel and onions. Saute over medium heat, stirring periodically. The caramelizing process will take about 35 to 45 minutes. Keep stirring as they become a deep golden brown color and cook down, which makes them nice and sweet. When done, remove from heat. (May be prepared a day in advance. Store, refrigerated, in an airtight container.)

2. Preheat oven to 350 degrees F. Have ready a pizza pan or baking sheet large enough to hold the pizza.

3. In a small skillet, heat remaining 1 Tbsp. oil over medium heat. Add garlic and cook just until fragrant, about 30 to 60 seconds. Pour garlic-oil mixture onto pizza crust and spread around evenly. Top with chard. On top of chard, layer caramelized fennel and onions. Sprinkle with sun-dried tomatoes, then top with slices of mozzarella. Sprinkle surface with Parmesan and reserved fennel fronds.

4. Bake until top is golden and cheese is melted, about 18 to 20 minutes. Let rest 5 minutes, then cut into wedges and serve. Garnish with fennel fronds if desired.

Source: Hannaford fresh Magazine, July - August 2014