PIZZA VERDE (Pizza Chi’ Foglie)

Green Leaf Pie Makes 10-12 serves

FOR THE DOUGH

• 300 g plain flour
• salt
• 20 g fresh yeast or 10 g dried yeast, dissolved in 1 cup water
• 30 g butter, lard or olive oil

Bring together all ingredients and knead for a few minutes until the dough is smooth and elastic. Set aside in an oiled bowl and allow to double in volume (30 - 60 minutes depending on the warmth of the kitchen).

Meanwhile, prepare the filling.

FILLING

• 1.5 kg green leafy greens - endive, spinach, silverbeet
• olive oil?
• 3 garlic cloves, chopped?
• 1?2 cup sultanas or raisins?
• 2 tbsp chopped capers?
• 10 anchovy fillets?
• 10 black olives, pitted and chopped?
• 30 g pinenuts, toasted
• 100 g low fat ricotta, crumbled (opt- we are not using it today)
• salt and pepper to taste

1. Cook the washed leaves for about 12 minutes, drain and squeeze out moisture
2. Saute chopped garlic in oil, taking care not to allow to brown
3. Add the sultanas and capers and rapidly boil away any liquid
4. Add the anchovies, mashing them thoroughly into the oil with a fork
5. Add the pinenuts and check for salt and pepper
6. Remove from the heat and allow to cool (If using ricotta, add it now)

Preheat the oven
 

To Assemble:

1. Grease a 25 cm round, shallow tin
2. Divide the bread dough into two parts, one twice the size of the other
3. Roll out the larger piece to cover the bottom and sides of the tin, leaving some hanging over the sides to seal the pie
4. Add the filling, smoothing it to level. Cover the top of the pie with the rolled out second piece of dough. Bring the top sheet over and press lightly with fingers
5. Cook for 45 minutes at 180C. Cool on a rack

Serve lukewarm or at room temperature.

Try to avoid refrigerate. (if you like a larger, flatter pie, use a slightly larger tin with no need to vary the ingredients)