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.
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.
Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.