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1
To make dough:
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Whisk 2 1/2 cups of the flour, yeast, salt and sugar in a large bowl.
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3
Combine oil and water in a small saucepan; heat until hot to the touch, 120-130F.
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4
With a wooden spoon, gradually stir the hot water and oil into the dry ingredients.
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Beat until well mixed.
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Gradually, add enough of the remaining flour to make a firm, soft dough.
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Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic.
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Cover with plastic wrap and let rest for 10 minutes.
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9
To make topping and bake pizza: Preheat oven to 425F.
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10
Lightly oil a large baking sheet or coat it with nonstick cooking spray; set aside.
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11
Put raisins in a bowl and add hot water to cover.
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Set aside until soft.
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13
Heat oil in a large skillet over medium heat.
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14
Add garlic and cook, stirring, until fragrant, about 30 seconds.
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15
Add greens and stir until wilted, 3 to 4 minutes.
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Let cool.
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Punch down the dough and roll out into a 12-by-18-inch rectangle.
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Transfer to the prepared baking sheet.
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Roll in the edges of the dough to form the edge of the crust.
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20
Drain the raisins and scatter them over the dough.
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Cover with the greens and sprinkle with Gorgonzola and Parmesan.
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22
Scatter pine nuts over the top and sprinkle with pepper.
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Bake for 15 to 20 minutes, or until the bottom of the pizza is golden.
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Serve hot or at room temperature.
