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| 3/4 |  | cup warm water(110°) |
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| 1 | | package active dry yeast |
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| 2 | | cups all-purpose flour, plus more for dusting |
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| 2 | | tablespoons extra-virgin olive oil |
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| 1/2 | | teaspoon salt |
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| 2 | | teaspoons yellow cornmeal or semolina |
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| 2 | | tablespoons currants |
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| 2 | | tablespoons golden raisins |
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| 1 | | small red onion, cut into thin wedges |
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| 1 | | head escarole, roughly chopped |
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| 1 | | tablespoon balsamic vinegar |
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| 1 | | cup coarsely grated Gruyère cheese |
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| | Freshly grated nutmeg, for sprinkling |
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| 2 | | tablespoons finely grated Parmesan cheese |
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| 2 | | tablespoons sliced almonds |
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| | Olive-oil cooking spray |
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| | 1. Place warm water in a large bowl; sprinkle with yeast. Let yeast dissolve, about 2 minutes. Add flour, oil, and salt; combine. |
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| | 2. Turn out dough onto a clean work surface, and knead until smooth and elastic, about 4 minutes. Coat a large bowl with cooking spray. Place dough in bowl; cover with plastic wrap. Set bowl in a warm place; let dough rise until doubled in size, about 30 minutes. |
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| | 3. Place a pizza stone in oven; heat to 400º. Dust a pizza peel or a baking sheet with 1 teaspoon cornmeal. On a lightly floured work surface, roll out one half of dough into a 12-inch circle. Transfer dough to peel, cover with plastic wrap, and let rest 15 minutes. Roll out second piece of dough; transfer to a baking sheet lined with parchment paper and dusted with remaining teaspoon cornmeal. Cover with plastic, and let dough rest 15 minutes. |
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| | 4. Place currants and raisins in a small bowl. Cover with 1/4 cup warm water; set aside. Coat a wide 6-quart saucepan with cooking spray; set over medium-high heat. When hot, add onion; cook until translucent, about 2 minutes. Add escarole and vinegar; cook until escarole has wilted, 2 to 3 minutes. Drain currants and raisins; add to escarole mixture. Remove pan from heat; set aside. |
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| | 5. Remove plastic from the dough on peel. Sprinkle half of Gruyère over the dough, leaving a 1-inch border. Sprinkle nutmeg over cheese, and cover with half of escarole mixture. Top with 1 tablespoon grated Parmesan and 1 tablespoon sliced almonds. Transfer pizza to stone in oven; cook until crust is golden and crisp, 15 to 20 minutes. Transfer to a wire rack to cool slightly. |
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| | 6. Slide remaining dough onto peel; repeat Step 5. Cut each pizza into 4 wedges; serve. |
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| | | Per serving: 250 calories, 10 g fat, 13 mg cholesterol, 32 g carbohydrate, 212 mg sodium, 9 g protein, 4 g dietary fiber. |
