*  Exported from  MasterCook  *
 
               DOUBLE-CRUSTED PIZZA FROM SOUTHERN ITALY (EW)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lb           Mixed greens, such as
                         -spinach, Swiss chard,
                         -escarole and/or broccoli
                         -rabe
      1/4   c            Golden raisins
    1       tb           Olive oil
      1/2   lb           Onions (3 medium), peeled,
                         -halved and sliced
    2                    Cloves garlic, crushed
                         -with flat blade of knife
   24                    Black olives, pitted &
                         -coarsly chopped
      1/4   c            Pine nuts
    6                    Anchovy fillets, rinsed &
                         -coarsley chopped
    1 1/2   lb           Pizza Dough
    1                    Egg, beaten with water
 
   Note - This double-crusted pizza used to be a
   Christmas Eve tradition in Napoli, but it is now found
   all over the south.  Try for a good balance of bitter
   and sweet greens.
   
   Set rack on lowest level of oven; preheat to 375 F.
   Lightly oil a 10 inch springform pan or spray with
   nonstick cooking spray.  Dust with flour and shake out
   excess.
   
   Rinse out greens, trim away tough stem ends and slice
   tender stems and leaves into 1 inch lengths.  In a
   small bowl, soak raisins in warm water for 10 minutes,
   then drain.
   
   Meanwhile, in a pan large enough to hold all the
   greens, heat olive oil over medium heat.  Add onions
   and garlic; cook, stirring often, until light golden,
   4 to 5 minutes.  Stir in the greens, cover and cook
   until wilted, 5 to 7 minutes.  If necessary, add a
   little water from time to tome to keep the greens from
   scorching.  Stir in olives, pine nuts, anchovies and
   the plumped raisins.  Cook over medium-low heat or 2
   to 3 minutes longer. Season with salt and pepper and
   let cool completely.
   
   Divide dough into 2 pieces, one a bit larger than the
   other.  On a lightly floured surface, roll out the
   larger of the two pieces into a circle that is 14
   inches in diameter and 1/4 inch thick.  Place in the
   prepared springform pan, allowing a little dough to
   hang over the edge. Fill the pie with the vegetable
   mixture.  Roll out the second piece of dough into a 10
   inch diameter circle.  Place it over the filling, fold
   in edges of the bottom crust and pinch the crust
   together. Brush the top with a little of the beaten
   egg mixture and poke holes in it to let the steam
   escape during baking.
   
   Bake for 40 to 45 minutes, or until golden and crisp.
   Remove from the oven and let sit for 15 minutes before
   serving.  Serves 6
   
   Entered by: Diane Pahl (1:2410/120) Recipes from:
   Eating Well, The Magazine of Food and Health (tm) ISSN
   1064-16399
  
 
 
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