Pizza Ebraica

April 5, 2010

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

Pizza Ebraica
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

  • 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

Instructions

  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.

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