Nutrition per serving may change if servings are adjusted.
3-3½ cups all-purpose flour, divided
1½ packages quick-rising yeast, (3½ teaspoons)
2 teaspoons salt
½ teaspoon sugar
2 teaspoons extra-virgin olive oil
1¼ cups water
¼ cup raisins
1 teaspoon extra-virgin olive oil
2 cloves garlic, minced
12 ounces mixed greens, such as spinach, arugula or radicchio, washed and torn
⅓ cup crumbled Gorgonzola cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons pine nuts
Freshly ground pepper, to taste
To make dough: Whisk 2½ 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°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.
To make topping and bake pizza: Preheat oven to 425°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.