Recipes

Pizza Ebraica

  • Serves

    serves 10-12

SAVEUR EDITORS

By Joyce Goldstein


Published on April 5, 2010

This pizza ebraica recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).

Ingredients

  • 1 cup marsala wine
  • 23 cup raisins
  • 4 cups flour
  • 34 cup sugar
  • 16 Tbsp. unsalted butter, 
softened
  • 34 tsp. kosher salt
  • 1 egg white, beaten until foamy
  • 34 cup roughly chopped blanched almonds
  • 12 cup roughly chopped candied citron
  • 14 cup pine nuts
  • 14 cup roughly chopped candied cherries

Instructions

Step 1

Heat oven to 475°. Put wine and raisins into a small bowl; let sit 30 minutes.

Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.