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Jewish Pizza Topping




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe from Cucina Ebrica
TNT



List of Ingredients




Juice of 1 lemon
3 large or 5 medium artichokes
Olive oil
1 large onion, diced
I large bunch fresh flat-leaf parsley, chopped (about 1/3 cup)
1 pound beet greens or spinach, coarsely chopped
2 pounds English peas, shelled (about 2 cups shelled)
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg, or to taste
2 eggs, lightly beaten
Olive oil or lightly beaten egg for coating pastry

Recipe



Prepare a gf pizza crust according to directions. This is usually served as a "pie" so it works best if you use a pie tin rather than a pizza pan. Blind bake bottom crust to prevent sogginess after toppings are added. Set top crust in fridge to chill while you blind bake and fix the filling.

To make the filling, have ready a large bowl filled with water to which you have added the lemon juice. Working with one artichoke at a time, remove the stems and all the leaves until you reach the pale green heart. Pare away the dark green areas from the base. Cut the artichoke in half lengthwise and scoop out and discard the choke from each half. Then cut each half lengthwise into 1/4-inch-thick slices and drop into the lemon water to prevent discoloration.

Pour enough olive oil into a large sauté pan to form a film on the bottom and place over medium heat. Add the onion and parsley and sauté three to four minutes. Drain the artichokes and add to the pan along with the greens and peas. Reduce the heat to low, cover, and cook
slowly until the mixture is almost dry, 10 to 15 minutes. Remove from the heat, let cool, and season with the salt, pepper, and nutmeg. Mix in the eggs.

Preheat an oven to 375 degrees F.

Pour filling into blind baked bottom shell. Top with remaining crust. Bake until the crust is golden, 30 to 40 min­utes. Remove from the oven and place on a rack to cool. Serve warm or at room temperature.

NB: Use pie weights if blind baking the bottom crust. BL says: I have not found this to work well with egg subs as it is a custard-tip filling which relies on the binding of the eggs. Veg puree and flax gel do not have enough strength to set up properly. In a way this is like a quiche.