Remove stem and outer green leaves of frissée. Using mostly the heart or the white part, pull leaves apart. Rinse in cold water and spin dry or wrap in cloth and shake dry. Reserve refrigerated. Remove stem and outer leaves from watercress; wash and dry. Reserve refrigerated. Remove core and cut endive in half and rinse. To julienne, slice each half about 1/8-inch on the bias. Reserve refrigerated. Place pecans on cookie sheet and toast in 350°F preheated oven for approximately 5 minutes or till fragrant; set aside. Remove pits and cut peaches into 6 wedges each; set aside. Measure raisins and cheese; set aside.


In a blender, combine all ingredients except the oils and purée until smooth. Then, while blender is running, carefully add oils a little at a time till smooth and emulsified. Strain. Adjust seasoning and reserve.


On a lightly floured work surface, roll dough into a circle about 1/8-inch thick. Preheat grill and ensure it is clean of debris. (All other preparation should be complete and this is one of the final steps before assembly.) Brush both sides of dough with a light coat of olive oil and season with salt and pepper as well as the fresh rosemary.

To grill it will only take a minute so grill the dough one at a time. Place on grill and mark one side about 30 seconds till it begins to rise a little. Flip over with tongs and repeat on other side. Place on a platter and cover while you grill off the remainder and stack them on each other till complete.

To Assemble

Cut grilled pizza dough into 6 pieces and place on plate. Place a peach wedge on each piece in a circle around the center of pizza. Put the remainder of salad ingredients in a bowl except the cheese and toss with the vinaigrette. Place the salad in center of peaches and garnish with the goat cheese.

Chef’s Notes: This is a refreshing salad that can be done without the grilled pizza. I like the contrast of a nice chilled salad with something hot.

Also, the pumpkin seed oil adds a nice nutty flavor.

In an effort to save some time, you can purchase raw frozen pizza dough from most grocery stores. The size of dough in this recipe is for individual servings of 6- to 8-ounce portions.



  • 3 bunches frisée
  • 3 bunches watercress
  • 2 heads red endive
  • 1/2 Cup pecans
  • 4 ripe peaches
  • 1/2 Cup California golden raisins
  • 1/2 Cup California natural raisins
  • 8 Ounces goat cheese



  • 1/4 Cup white wine vinegar
  • 3 ripe peaches, pits removed and sliced
  • 1/2 Cup California golden raisins
  • 1 Teaspoon fresh garlic, diced
  • 1 Tablespoon fresh shallots, diced
  • 1 Tablespoon fresh gingerroot, diced
  • 1/2 Cup pumpkin seed oil
  • 1/2 Cup canola oil
  • Salt and pepper; to taste


  • 6 Pieces raw pizza dough (about 6 ounces each), thawed
  • Flour to roll dough
  • 1/4 Cup olive oil
  • Salt and pepper; to taste
  • 1/4 Cup rosemary, finely chopped

Nutrition Facts Per Serving

Calories 880 (Calories from Fat 64%); Total Fat 65 ( Saturated Fat 15; Trans Fat 0; ); Cholesterol 30; Sodium 410; Potassium 826; Total Carbohydrate 66; Dietary Fiber 7; Sugars 41; Protein 15; Calcium 190; Iron 4;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Did you know raisins are a source of concentrated nutrients?