In a small bowl, mix together the yeast, warm water, and honey. Let sit for 10 or until foamy.
In a large bowl, stir together the flour and salt. Pour in the yeast mixture and olive oil and stir together until a stick dough forms. Cover and let the dough sit in a warm spot for 30 minutes until it’s doubled in size.
(NOTE: You can make the pizza now or place in the refrigerator in a Ziploc bag and let sit overnight. This will help it develop a better flavor.)
Preheat the oven to 425 degrees F and grease a baking sheet with a little olive oil. On a floured surface, knead the dough until smooth and pliable (you will probably have to add a little more flour if the dough is too sticky). Roll the dough out until nearly the size of a baking sheet.
Place the dough on the baking sheet and stretch out slightly. Prick a few times with a fork, drizzle with olive oil, and sprinkle with sea salt.
Bake for 15-20 minutes or until golden brown. Meanwhile, heat the olive oil in a large, heavy-bottomed skillet. Saute the green onions for 4-5 minutes over medium-high heat or until softened. Add the kale and Swiss chard and saute for another 3-4 minutes until wilted. Season with salt and pepper.
Dump the greens in a colander and toss a few times to let any juices drain. Spread the ricotta on the pizza dough, spread the greens on top, and sprinkle with the pepper flakes and lemon zest. If you like, sprinkle with pecorino and put back in the oven for 3-4 minutes to warm through.
