Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
In a large bowl combine 3 cups of flour, salt, yeast and stir well.
Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
Stir in another cup of flour till combined.
Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth.
Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place.
SWISS CHARD FILLING
While the pizza dough rises prepare the Swiss chard filling.
Heat about 4 inches of water in a very large stock pot.
When water comes to a boil add in the Swiss chard and salt to taste.
Lower the heat and cook the greens for about 10 minutes.
Drain and set aside.
In a large frying pan, add the oil with the smashed garlic, chili flakes and cook for about 1 minute or until the garlic is just slightly golden.
Add in the drained swiss chard, pine nuts, raisins and salt and pepper to taste.
Stir and cook the mixture for a few minutes, until the liquid evaporates.
Set aside to cool.
PREHEAT OVEN TO 425 degrees F"
Line 2 baking sheets with parchment paper and set aside.
Transfer the pizza dough to a floured surface and divide into 4 equal pieces.
Roll each piece into an 8 inch round circle and place on the prepared baking sheet.
Divide the Swiss chard mixture evenly between the 4 pizza rounds leaving a 1 inch border, topping one half while leaving the other half extended.
Sprinkle the diced mozzarella over the filling onto each calzone.
Fold the extended half over the filling while pressing to seal around the edges to secure the filling.
Use a fork to press down along the outer edge or use your fingers to crimp the edges.
Brush some olive oil over each calzone.
Sprinkle each calzone with Parmesan cheese and dried parsley.
Bake for 30 minutes switching the pans half way through for even baking.
When ready the calzone will be puffed and golden brown.
Let cook a little before slicing and serving.