Recipe from the Thermador Taste of America Cookbook
Pennsylvania’s large, proud Italian-American population loves to cook and eat specialties such as this pizza. This recipe originated with Carol’s Italian immigrant maternal grandmother, who made the pie every Christmas Eve. Even as a child, Carol loved the unusual sweet and savory flavor combination. For a change, try Swiss chard instead of spinach.
Carol A. Fazio
6 to 8 appetizer servings or 4 main-course servings
Olive oil for pan
1 pound fresh or thawed frozen pizza dough
2 tablespoons olive oil
6 garlic cloves, minced
1 9-ounce bag fresh spinach leaves
¼ cup golden raisins
¼ teaspoon dried crushed red pepper
2 tablespoons torn fresh basil leaves
1 teaspoon minced fresh rosemary
Salt and freshly ground black pepper
6 oil-packed anchovies soaked in 2 tablespoons
milk, drained, rinsed, chopped
1 cup (firmly packed) grated part-skim
¼ cup freshly shaved Parmesan cheese
Brush baking sheet with olive oil. Using fingers,
press dough into pan, stretching from middle out
to sides until dough is 11-inch round. Let stand until
dough is slightly springy to touch, about 20 minutes.
Preheat oven to 425°F. Heat 2 tablespoons olive
oil in heavy large skillet over medium heat. Add
garlic and sauté until tender, about 2 minutes. Add
spinach, raisins, and crushed red pepper and sauté
until spinach is wilted, about 4 minutes. Spread
spinach mixture over pizza dough. Sprinkle with basil
and rosemary. Season with salt and pepper. Top with
anchovies. Layer with cheeses. Bake until crust is
brown, about 20 minutes. Serve immediately.
Serve with soda pop, beer, or red wine, such as Zinfandel.