1. In a large pot of boiling water, add the escarole and boil for a few minutes until softened. Drain the escarole then squeeze out excess water so the pizza dough does not become soggy during baking. In a large frying pan over medium heat, warm the olive oil, add the garlic, capers, olives, raisins, pine nuts, chili pepper and salt, and saute for a few minutes until lightly golden in color. Add the escarole and cook for 4-5 minutes, continuing to turn over in the mixture. Remove from the heat and drain off excess liquid if needed.

2. Preheat the oven to 350º F. Roll-out the pizza dough to 1/4-inch thick. Cut into 2 pieces. Place one piece of dough in an oiled 9"x13" glass baking dish, covering the bottom and sides of the dish. Evenly spread the escarole mixture inside, then place the other piece of dough on top. Trim off excess dough at the edges then secure both top and bottom layers by pinching the edges together. Brush the top with some extra-virgin olive oil and grind black pepper over all. Put into the center of the oven and bake for 40 minutes or until golden brown on top. Remove from the oven and allow to set for a few minutes before serving.

Cook's Note: For the pizza dough, either purchase the raw dough or make your own.