Pizza Ebraica Romana
A dense, sweet Jewish-Roman fruit bar packed with whole almonds, raisins, and candied fruit, baked until charred at the edges. Not a savoury pizza.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Baking sheet
- •Baking parchment
- •Large mixing bowl
- •Pastry brush
- •Serrated knife
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 7 g
- calories
- 390 kcal
Instructions
- 1
Heat the oven to 220 degrees C and line a heavy baking sheet with baking parchment.
- 2
Put the raisins into warm water for ten minutes to soften, then drain and pat dry thoroughly.
- 3
Combine the flour, caster sugar, and salt in a large mixing bowl.
- 4
Add the almonds, drained raisins, pine nuts, candied citron, candied orange peel, and candied cherries.
- 5
Toss the fruit and nuts through the dry ingredients until evenly coated.
- 6
Pour in the olive oil and white wine, then mix by hand until a stiff, sticky dough forms.
- 7
Shape the dough directly on the prepared sheet into a thick log roughly four centimetres high.
- 8
Bake for thirty to thirty-five minutes until deeply browned and blistered with dark, almost burnt edges.
- 9
Leave the log to cool completely on the tray, then slice into thick, dense bars with a serrated knife.
Chef's tips
Do not fear the dark colour on the crust because the charred exterior provides an essential bitter contrast to the sweet fruit. Press down any exposed nuts on the top so they do not scorch too early in the oven. Cut the bar only after it has cooled completely, otherwise the dense interior will crumble.
Ingredient substitutions
- candied citron → mixed candied citrus peel if whole candied citron is unavailable
- dry white wine → sweet white vermouth or sparkling water for an alcohol-free version
- pine nuts → extra whole almonds or chopped walnuts
Storage
Store in an airtight biscuit tin at room temperature for up to two weeks.
Reheating
Eat at room temperature without reheating, as warming softens the crisp crust.
Common mistakes to avoid
- •Under-baking out of fear of dark patches, which leaves the centre wet and pasty instead of dense and firm.
- •Adding excess liquid to the dough, which should remain very stiff and packed with solids.
- •Slicing the confection while still warm, causing it to break into pieces.
Serving suggestions
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