Double Crusted Pizza From Southern Italy Recipe
Servings: 1
Ingredients
- 3 lb Mixed greens, such as spinach, Swiss chard, escarole and/or possibly broccoli rabe
- 1/4 c. Golden brown raisins
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Onions (3 medium), peeled, halved and sliced
- 2 x Cloves garlic, crushed with flat blade of knife
- 24 x Black olives, pitted & coarsly minced
- 1/4 c. Pine nuts
- 6 x Anchovy fillets, rinsed & coarsley minced
- 1 1/2 lb Pizza Dough
- 1 x Egg, beaten with water
Directions
- 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 possibly 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 hot water for 10 min, then drain.
- Meanwhile, in a pan large sufficient to hold all the greens, heat extra virgin olive oil over medium heat. Add in onions and garlic; cook, stirring often, till light golden brown, 4 to 5 min. Stir in the greens, cover and cook till wilted, 5 to 7 min. If necessary, add in 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 possibly 2 to 3 min longer.
- Season with salt and pepper and let cold completely.
- Divide dough into 2 pcs, one a bit larger than the other. On a lightly floured surface, roll out the larger of the two pcs into a circle which 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 mix. Roll out the second piece of dough into a 10 inch diameter circle. Place it over the filling, mix in edges of the bottom crust and healthy pinch the crust together. Brush the top with a little of the beaten egg mix and poke holes in it to let the steam escape during baking.
- Bake for 40 to 45 min, or possibly till golden brown and crisp. Remove from the oven and let sit for 15 min before serving.
- Serves 6
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