| 2 | lb | Swiss chard; washed well, stems removed and sliced thin, and leaves chopped separately |
| 2 | tb | Olive oil |
| 4 | lg | Eggs; beaten lightly |
| 15 | | Container whole milk ricotta cheese, (up to 16-ounce) |
| 4 | lg | Red bell peppers; roasted, peeled and chopped |
| 2 | | Garlic cloves; minced and mashed to a paste with 1 teaspoon coarse salt |
| 1 | | Recipe pizza rustica pastry dough |
| 1/4 | lb | Parmesan cheese; grated |
| 1/2 | lb | Thinly sliced proscuitto; chopped |
| 6 | oz | Provolone cheese; cut into 1/4 inch dice |
| | Egg wash made by beating 1 large egg with, 2 tablespoons milk |
