Greens & Gorgonzola Pizza
Stir up the dough the day before and keep it in a bag in the fridge. You can bake the pizza several hours before the party and reheat it at 350 for 10 to 15 minutes. Source: EatingWell Magazine, November/December 1996
Ingredients
Dough
Topping
Directions
-
To make dough: Whisk 2 1/2 cups of the flour, yeast, salt and sugar in a large bowl. Combine oil and water in a small saucepan; heat until hot to the touch, 120-130 degrees F. With a wooden spoon, gradually stir the hot water and oil into the dry ingredients. Beat until well mixed. Gradually, add enough of the remaining flour to make a firm, soft dough. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Cover with plastic wrap and let rest for 10 minutes.
Advertisement -
To make topping and bake pizza: Preheat oven to 425 degrees F. Lightly oil a large baking sheet or coat it with nonstick cooking spray; set aside. Put raisins in a bowl and add hot water to cover. Set aside until soft.
-
Heat oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add greens and stir until wilted, 3 to 4 minutes. Let cool.
-
Punch down the dough and roll out into a 12-by-18-inch rectangle. Transfer to the prepared baking sheet. Roll in the edges of the dough to form the edge of the crust.
-
Drain the raisins and scatter them over the dough. Cover with the greens and sprinkle with Gorgonzola and Parmesan. Scatter pine nuts over the top and sprinkle with pepper.
-
Bake for 15 to 20 minutes, or until the bottom of the pizza is golden. Serve hot or at room temperature.
Nutrition Facts
1 starch, 1/2 fat