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Receta Double Crusted Pizza From Southern Italy
by Global Cookbook

Double Crusted Pizza From Southern Italy
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season with salt and pepper and let cold completely.
  6. 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.
  7. 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.
  8. Serves 6