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             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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