Greens & Gorgonzola Pizza
From EatingWell: November/December 1996
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.
- 3-3 1/2 cups all-purpose flour, divided
- 1 1/2 packages quick-rising yeast, (3 1/2 teaspoons)
- 2 teaspoons salt
- 1/2 teaspoon sugar
- 2 teaspoons extra-virgin olive oil
- 1 1/4 cups water
- 1/4 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
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons pine nuts
- Freshly ground pepper, to taste
- 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°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.
Per serving: 114 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 19 g carbohydrates; 4 g protein; 1 g fiber; 310 mg sodium; 121 mg potassium.
Nutrition Bonus: Folate (25% daily value).
Carbohydrate Servings: 1
Exchanges: 1 starch, 1/2 fat
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- Ease of Preparation
- Total Time
- 1 hour or less
- November/December 1996
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