Pizza Ebraica
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
1 cup marsala wine
2/3 cup raisins
4 cups flour
3/4 cup sugar
16 tbsp. unsalted butter,
softened
3/4 tsp. kosher salt
1 egg white, beaten until foamy
3/4 cup roughly chopped blanched almonds
1/2 cup roughly chopped candied citron
1/4 cup pine nuts
1/4 cup roughly chopped candied cherries
1. Heat oven to 475°. Put wine and raisins into a small bowl; let sit 30 minutes.
2. Combine flour, sugar, butter, and salt in a large bowl; beat with a hand mixer until incorporated, 2–3 minutes. Add egg white; mix to combine. Stir in raisins and wine, along with almonds, citron, pine nuts, and cherries.
3. Transfer dough to a parchment paper–lined baking sheet; shape dough into an 8" by 10" rectangle about 1 1/2" thick. Bake until dark brown but still a little moist in center, 35–40 minutes. Let cool for 20 minutes. Cut and serve.
SERVES 10 – 12
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