Pizza Ebraica

Name: Pizza Ebraica
Total time: PT0D0H0M
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

Serves
serves 10-12

This 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
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

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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.