Double-Crusted Pizza From Southern Italy (Ew)

* Exported from MasterCook *

DOUBLE-CRUSTED PIZZA FROM SOUTHERN ITALY (EW)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Mixed greens, such as
-spinach, Swiss chard,
-escarole and/or broccoli
-rabe
1/4 c Golden raisins
1 tb Olive oil
1/2 lb Onions (3 medium), peeled,
-halved and sliced
2 Cloves garlic, crushed
-with flat blade of knife
24 Black olives, pitted &
-coarsly chopped
1/4 c Pine nuts
6 Anchovy fillets, rinsed &
-coarsley chopped
1 1/2 lb Pizza Dough
1 Egg, beaten with water

Note - This double-crusted pizza used to be a
Christmas Eve tradition in Napoli, but it is now found
all over the south. Try for a good balance of bitter
and sweet greens.

Set rack on lowest level of oven; preheat to 375 F.
Lightly oil a 10 inch springform pan or spray with
nonstick cooking spray. Dust with flour and shake out
excess.

Rinse out greens, trim away tough stem ends and slice
tender stems and leaves into 1 inch lengths. In a
small bowl, soak raisins in warm water for 10 minutes,
then drain.

Meanwhile, in a pan large enough to hold all the
greens, heat olive oil over medium heat. Add onions
and garlic; cook, stirring often, until light golden,
4 to 5 minutes. Stir in the greens, cover and cook
until wilted, 5 to 7 minutes. If necessary, add a
little water from time to tome to keep the greens from
scorching. Stir in olives, pine nuts, anchovies and
the plumped raisins. Cook over medium-low heat or 2
to 3 minutes longer. Season with salt and pepper and
let cool completely.

Divide dough into 2 pieces, one a bit larger than the
other. On a lightly floured surface, roll out the
larger of the two pieces into a circle that is 14
inches in diameter and 1/4 inch thick. Place in the
prepared springform pan, allowing a little dough to
hang over the edge. Fill the pie with the vegetable
mixture. Roll out the second piece of dough into a 10
inch diameter circle. Place it over the filling, fold
in edges of the bottom crust and pinch the crust
together. Brush the top with a little of the beaten
egg mixture and poke holes in it to let the steam
escape during baking.

Bake for 40 to 45 minutes, or until golden and crisp.
Remove from the oven and let sit for 15 minutes before
serving. Serves 6

Entered by: Diane Pahl (1:2410/120) Recipes from:
Eating Well, The Magazine of Food and Health (tm) ISSN
1064-16399



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