Majorcan

Directions

1. 1
   Place each loaf of bread dough in separate bowl.
2. 2
   Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper.
3. 3
   Knead each in bowl until oil is well incorporated, about 3 minutes.
4. 4
   Let dough rest in bowls 10 minutes.
5. 5
   Oil two 15x10-inch baking sheets.
6. 6
   Turn out dough onto floured surface; knead 1 minute.
7. 7
   Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough.
8. 8
   Transfer each to prepared sheet.
9. 9
   Brush each with 1 tablespoon oil.
10. 10
    Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
11. 11
    Meanwhile, preheat oven to 400F.
12. 12
    Heat 3 tablespoons oil in heavy large skillet over medium heat.
13. 13
    Add onions and garlic; saute 1 minute.
14. 14
    Add bell peppers and chard ribs and saute until tender, about 10 minutes.
15. 15
    Add chard leaves and stir until just wilted and coated with oil, about 3 minutes.
16. 16
    Season with salt and pepper.
17. 17
    Press dough all over with fingers, forming indentations.
18. 18
    Brush each with 1 tablespoon of oil.
19. 19
    Spread vegetables over, leaving 1-inch border.
20. 20
    Bake until crusts are golden, about 25 minutes.
21. 21
    Serve at room temperature.