| 1 | Note - this double-crusted pizza used to be a christmas eve tradition in napoli, but it is now found all over the south. |
| 2 | Try for a good balance of bitter and sweet greens. |
| 3 | Set rack on lowest level of oven; preheat to 375°F. |
| 4 | Lightly oil a 10 inch springform pan or spray with nonstick cooking spray. |
| 5 | Dust with flour and shake out excess. |
| 6 | Rinse out greens, trim away tough stem ends and slice tender stems and leaves into 1 inch lengths. |
| 7 | In a small bowl, soak raisins in warm water for 10 minutes, then drain. |
| 8 | Meanwhile, in a pan large enough to hold all the greens, heat olive oil over medium heat. |
| 9 | Add onions and garlic; cook, stirring often, until light golden, 4 to 5 minutes. |
| 10 | Stir in the greens, cover and cook until wilted, 5 to 7 minutes. |
| 11 | If necessary, add a little water from time to tome to keep the greens from scorching. |
| 12 | Stir in olives, pine nuts, anchovies and the plumped raisins. |
| 13 | Cook over medium-low heat or 2 to 3 minutes longer. |
| 14 | Season with salt and pepper and let cool completely. |
| 15 | Divide dough into 2 pieces, one a bit larger than the other. |
| 16 | On a lightly floured surface, roll out the larger of the two pieces into a circle that is 14 inches in diameter and ?inch thick. |
| 17 | Place in the prepared springform pan, allowing a little dough to hang over the edge. |
| 18 | Fill the pie with the vegetable mixture. |
| 19 | Roll out the second piece of dough into a 10 inch diameter circle. |
| 20 | Place it over the filling, fold in edges of the bottom crust and pinch the crust together. |
| 21 | Brush the top with a little of the beaten egg mixture and poke holes in it to let the steam escape during baking. |
| 22 | Bake for 40 to 45 minutes, or until golden and crisp. |
| 23 | Remove from the oven and let sit for 15 minutes before serving. |
| 24 | Serves 6 entered by: diane pahl (1:2410/120) recipes |
