This pizza ebraica 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
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.