1/2 cup extra-virgin olive oil
1 tablespoon minced fresh garlic
1/2 teaspoon fine sea salt
1 cup dry white wine
5 cups chopped canned tomatoes with their juices
6 ounces pizza dough
1/4 cup virgin olive oil
1/2 cup loosely-packed shredded fontina cheese
2 tablespoons freshly grated Pecorino Romano
1 tablespoon raisins
2 tablespoons crumbled gorgonzola cheese
1/2 teaspoon minced garlic
8 to 10 fresh, tender spinach leaves, washed and dried
8 fresh basil leaves
Thinly sliced scallions, for garnish
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