Double-crusted Pizza From Southern Italy

You and I must never look at our past lives; we must never look at any sin in our past life in any way except that which leads us to praise God and to magnify His grace in Christ Jesus… When Paul looks at the past and sees his sin he does not stay in a corner and say, “I am not fit to be a Christian, I have done such terrible things.” Not at all. What it does to him, its effect upon him, is to make him praise God. He glories in grace and says, “And the grace of our Lord was exceedingly abundant with faith and love which are in Christ Jesus.”

Martyn Lloyd-Jones

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	T	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:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2524 Calories From Fat: 590 Total Fat: 67.7g Cholesterol: 20.4mg Sodium: 1796.2mg Potassium: 3840.1mg Carbohydrates: 411.8g Fiber: 33.4g Sugar: 51.7g Protein: 75g