Name: Sour Cherry and Bacon Pizza
Yield: Makes two 12-inch pizzas
Ingredients: 2 oil-packed anchovy fillets, drained, finely chopped; 2 garlic cloves, finely grated; ¾ cup whole milk ricotta; 1¾ teaspoons kosher salt; ¼ teaspoon freshly ground black pepper; 2½ ounces crumbled Parmesan, divided (about ½ cup); All-purpose flour (for dusting); 1 pound, 6 ounces store-bought pizza dough, halved, room temperature; ½ pound thick-cut bacon, preferably smoked, cut into ¾-inch pieces; 3 cups torn Swiss chard or Tuscan kale, divided (from 1 bunch); 1 cup fresh sour cherries, washed, pitted, or frozen sour cherries, thawed, drained (about 7 ounces); ¼ cup pickled jalapeños, drained, divided; 8 ounces grated low-moisture mozzarella (about 2 packed cups), divided

Alex Lau

If you opt to use frozen cherries, know that they’ll release a little bit more liquid on the top of the pizza, but it’s nothing that needs fixing. If you can get your hands on fresh ones, there’s no such thing as too tart.

Recipe notes