Name: Double-Crusted Pizza From Southern Italy
Ingredients: 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

If you cannot give your heart to God now, how is it possible you could enjoy God’s heaven hereafter? Heaven is unceasing godliness; it is to be in the presence of God and His Christ for evermore. God is the light, the food, the air of heaven. It is an eternal Sabbath. To serve God is heaven’s employment, to talk with God is heaven’s occupation. Oh, sinners, sinners, could you be happy there? To which of all the saints would you join yourselves? By whose side would you go and sit down, with whom of all the prophets and apostles would you love to converse? Surely it would be a wearisome thing to you; surely you would soon want to go forth and join your friends outside.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Swiss	Main dish, Pizzas	1	Pizza

INGREDIENTS

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

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Do you have PEACE in your life? Trust in God.”