Pizza Ebraica
Pizza Ebraica
Despite the name, this Roman Jewish specialty is a dense fruit-and-nut cake or biscuit rather than a savory pizza. It is rich with dried fruit, nuts, and olive oil, and keeps well.
Ingredients
- •2 cups all-purpose flour
- •3/4 cup granulated sugar
- •1/2 cup extra-virgin olive oil
- •1/2 cup raisins
- •1/2 cup chopped candied orange peel
- •1/2 cup whole or chopped almonds
- •1/4 cup pine nuts
- •1/2 teaspoon ground cinnamon
- •1/4 cup sweet kosher wine or water
- •1/4 teaspoon kosher salt
Instructions
- 1
Preheat the oven to 350°F/175°C and line a baking sheet or shallow pan.
- 2
Soak the raisins in warm water for 10 minutes, then drain well.
- 3
In a bowl, mix the flour, sugar, cinnamon, and salt.
- 4
Add the olive oil and wine or water and stir until a stiff dough forms.
- 5
Fold in the raisins, candied peel, almonds, and pine nuts so they are evenly distributed.
- 6
Shape the mixture into a low oval or rectangle about 1 inch thick.
- 7
Bake for 30 to 35 minutes, until firm and lightly browned at the edges.
- 8
Cool fully before slicing into bars or wedges.
Kosher notes
Naturally pareve if made with olive oil and no butter. Use kosher wine if using wine in the dough.
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