Double-Crusted Pizza From Southern Italy (Ew

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Servings: 1 Difficulty: Advanced
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A rustic, savory pie filled with bitter greens, anchovies, and sweet raisins
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This traditional Neapolitan double-crust pizza is a hearty, savory masterpiece. The filling combines bitter greens like broccoli rabe or escarole with sweet golden raisins, briny olives, and rich anchovies, creating a complex flavor profile that is both earthy and bright. The sturdy dough encases the mixture, steaming the greens until tender while keeping the crust crisp. It&# 226;€™s a perfect comfort food for family gatherings or a cozy winter dinner, offering a unique twist on classic pizza that celebrates the bold flavors of Southern Italy.

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Double-Crusted Pizza From Southern Italy (Ew

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 52.2

Description

This traditional Neapolitan double-crust pizza is a hearty, savory masterpiece. The filling combines bitter greens like broccoli rabe or escarole with sweet golden raisins, briny olives, and rich anchovies, creating a complex flavor profile that is both earthy and bright. The sturdy dough encases the mixture, steaming the greens until tender while keeping the crust crisp. It&# 226;€™s a perfect comfort food for family gatherings or a cozy winter dinner, offering a unique twist on classic pizza that celebrates the bold flavors of Southern Italy.

Ingredients

Directions

  1. Preheat oven to 375°F (191°C) with the rack on the lowest level.
  2. Lightly oil a 10-inch springform pan and dust with flour, shaking out excess.
  3. Rinse greens, trim tough stems, and slice leaves into 1-inch lengths.
  4. Soak golden raisins in warm water for 10 minutes, then drain.
  5. Heat olive oil in a large pan over medium heat; add sliced onions and crushed garlic.
  6. Cook onions and garlic, stirring often, until light golden, about 4-5 minutes.
  7. Stir in the greens, cover, and cook until wilted, about 5-7 minutes, adding water if needed to prevent scorching.
  8. Add chopped olives, pine nuts, anchovies, and drained raisins to the greens; cook 2-3 minutes more.
  9. Season with salt and pepper, then let the mixture cool completely.
  10. Divide pizza dough into two pieces, one larger than the other.
  11. Roll the larger dough piece into a 14-inch circle, about 1/4 inch thick, on a floured surface.
  12. Place the large dough circle into the prepared pan, allowing edges to hang over slightly.
  13. Spread the cooled vegetable mixture evenly over the bottom crust.
  14. Roll the second dough piece into a 10-inch circle.
  15. Place the second dough circle over the filling, folding in the bottom crust edges and pinching them together to seal.
  16. Brush the top crust with beaten egg and poke several holes with a fork to allow steam to escape.
  17. Bake for 40-45 minutes, until the crust is golden and crisp.
  18. Let the pizza rest for 15 minutes before slicing and serving.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 52.2kcal
% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 179.3mg8%
Total Carbohydrate 8.2g3%
Dietary Fiber 5.0g20%
Sugars 0.9g
Protein 6.6g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, neapolitan, pizza, vegetarian, greens, anchovy, raisins, olive, dough, rustic, comfort, tradition, pie, filling, crust, dinner, homemade, savory, bitter, sweet
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