This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Pizza Ebraica
Ingredients
This recipe is based on one in Cucina Ebraica: Flavors of the Italian Jewish Kitchen by Joyce Goldstein (Chronicle Books, 1998).
Yield: serves 10-12
Ingredients
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1 cup marsala wine
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2⁄3 cup raisins
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4 cups flour
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3⁄4 cup sugar
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16 tbsp. unsalted butter,
softened
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3⁄4 tsp. kosher salt
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1 egg white, beaten until foamy
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3⁄4 cup roughly chopped blanched almonds
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1⁄2 cup roughly chopped candied citron
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1⁄4 cup pine nuts
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1⁄4 cup roughly chopped candied cherries
Instructions
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Heat oven to 475°. Put wine and raisins into a small bowl; let sit 30 minutes.
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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.
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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.
- Heat oven to 475°. Put wine and raisins into a small bowl; let sit 30 minutes.
- 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.
- 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.
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