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.

Kate Hays
Source: EatingWell Magazine, November/December 1996

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Recipe Summary

total:
1 hr
Servings:
18
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Ingredients

Dough
Topping

Directions

Instructions Checklist
  • 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.

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  • 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

114 calories; protein 3.7g 8% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 1.4g 6% DV; sugars 1.5g; fat 2.6g 4% DV; saturated fat 0.8g 4% DV; cholesterol 2.8mg 1% DV; vitamin a iu 547.3IU 11% DV; vitamin c 3.2mg 5% DV; folate 101.2mcg 25% DV; calcium 36.8mg 4% DV; iron 1.3mg 7% DV; magnesium 13.2mg 5% DV; potassium 114mg 3% DV; sodium 313mg 13% DV; thiamin 0.3mg 27% DV.