Prepare the pizza dough and set aside to rise.

Preheat the oven to 425°F/220°C/gas 7. Oil a 12-inch (30-cm) pizza pan.

When the rising time has elapsed, knead the dough for 1 minute, then use your fingertips to press it into the pan.

Cook the escarole in salted, boiling water for 5 minutes. Drain, squeezing out the excess moisture, and chop finely.

Sauté the escarole in 2 tablespoons of oil in a large frying pan over medium heat for 3 minutes.

Transfer to a large bowl and mix in the Ricotta, olives, pine nuts, raisins, and capers.  Season with salt and pepper.

Spread the mixture over the dough and drizzle with the remaining oil.

Bake for 25-30 minutes, or until lightly browned. Serve hot.