Clean the chard by removing the hard white part of the stem.
Heat some extra virgin olive oil and a garlic in a saucepan. Add the chard. Add a little water and salt. Once the water evaporates, the chard is ready.
Cut the beetroot into small cubes. Put a non-stick frying pan over the heat with a drizzle of oil. Add the beetroot first, then a clove of garlic and a pinch of salt. Leave it to cook for one minute.
Cut the multi-grain pizza in half. Slice the toma thinly and place it on the pizza.
Heat the pizza on a griddle covering it with greaseproof paper so that the cheese doesn’t stick to the plate.
In the meantime, cut the dried figs into small cubes and put them in a bowl with the wild greens salad. Season with a drizzle of extra-virgin olive oil and salt.
Layering: lay the cooked chard on the pizza with the melted cheese, then the beetroot, continue with the mix of wild greens salad and dried figs and finally the slices of Culatello di Zibello PDO. Top everything with the second half of the pizza.
