Pizza Ebraica
Yield: serves 16 | Prep Time: 10 minutes | Cook Time: 25 - 30 minutes | Storage: Stored covered at room temperature for up to 5 days | Advanced Prep: May be frozen


¾ cup extra virgin olive oil

1 large egg white

4 cups all-purpose flour

½ teaspoon salt

1 cup sugar

1 cup whole almonds

¾ cup dark raisins soaked in 1 cup sweet wine for ten minutes

½ cup dried apricots, chopped

1/2 cup pine nuts

¼ cup dried cranberries, chopped

½ cup golden raisins


Preheat oven to 400°F.  Cover a large cookie sheet with parchment paper.  Set aside.


Place the olive oil, egg white, flour, salt and sugar into a large mixing bowl and beat. Add the almonds, raisins and wine, apricots, pine nuts, cranberries and golden raisins, and mix with your hands until combined.  You will have a dry dough. Dump onto your prepared cookie sheet and shape into a large oval or rectangle, squishing in the nuts and fruit so that they remain inside the dough. Pat down the top. 


Bake for 25 to 30 minutes, or until well-browned. Let cool. Store at room temperature for up to three days, if it lasts that long.