As made in Puglia, this simple and delicious appetizer features the
slightly bitter chicory
ubiquitous in the region. Dandelion greens, a close relative of chicory, are
much easier
to find in the United States and approximate the flavor of chicory. The
simplicity of the dish
belies its flavor. The pine nuts add a depth of flavor that allows this dish
to pair well
with medium-bodied wines such as Primitivo and Negroamaro.yield: 8
servings
1 package (about 1½ pounds [680 g]) pizza dough (at room temperature),
divided in half*
2 bunches dandelion greens, washed and cut into bite-sized pieces
3 tablespoons (45 ml) extra virgin olive oil, plus more for brushing the
dough
2 cloves garlic, peeled and thinly sliced
2 tablespoons (30 ml) pine nuts, lightly toasted
1. Preheat the oven to 400°F (200°C). Thoroughly oil a baking sheet.
2. Roll out each half of the pizza dough into a round about ¼ inch (0.5 cm)
thick.
3. Boil the dandelion greens in salted water for 3 minutes, until they begin
to soften.
Drain. While the greens boil, heat the olive oil and garlic over medium
heat. Add the
drained greens and the pine nuts, toss, and cook for 3 more minutes. Set
aside.
4. Place one round of dough on the oiled baking sheet. Spread the sautéed
greens over
the dough, leaving a ½-inch (1-cm) border around the edge. Brush the border
with water.
Cover the greens with the other rolled-out round of pizza dough, making sure
the two
circles of dough overlap. Go around the edges of the pizza and pinch the
dough to seal
the layers together.
5. Brush the top of the pizza generously with olive oil and bake for 20
minutes, or until
the top and bottom crusts start to brown.
* You can buy refrigerated pizza dough at your neighborhood pizza place or
at the grocery store.
If you prefer, of course, you can always make your own.
BUY NOW!!!!
Reprinted with permission from The Puglian Cookbook by Viktroija
Todorovska, Agate Surrey, 2011
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