This dessert is also called “Beridde’s Pizza” and is given as a gift when children are circumcised.
Jewish pizza is a cake that I often bought at the Boccione pastry shop downtown. They bake it every ten minutes because the line in front of the pastry shop is always super long. Their pizza is always very well cooked!
This is one of my dearest and most gluttonous childhood memories. The recipe that I report is reworked by me out of the numerous recipes given to me.

Jewish pizza

  • Preparation time: 60 minutes
  • Ingredients for 8 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 100 grams or 1 cup of almond flour
  • 400 grams or 2 cups of flour
  • 130 grams or ½ cup of sugar
  • 130 grams or ½ cup of seed oil
  • 100 grams or 4 oz of pine nuts
  • 100 grams or 4 oz of hazelnuts and toasted almonds
  • 250 grams or 9 oz of candied fruit (cherries and cedar)
  • 100 grams or 4 oz of raisins
  • 160 ml or ½ cup of red wine
  • 1 teaspoon of vanilla extract
  • Semolina flour to taste
  1. Instructions
  2. Preheat the oven to 475° F.
  3. Cut the dried fruit coarsely and the candied fruit into cubes.
  4. Put the oil and wine in a saucepan and heat them until hot, but not boiling.
  5. Mix the flours and the sugar with the oil and wine. Combine the candied fruit and dried fruit.
  6. Roll out the dough about 2 cm or 0.75 inches thick and about 10 cm or 4 inches long. Make cuts both vertically and horizontally, as this well help with portioning them once cooked.
  7. Bake in the lower part of the oven for about twenty to twenty-five minutes. The cake must be a nice brown color.

Tips to ensure the success of the dish:

  • The candied fruit must not be cut too finely.
  • At Boccione, they use iron pans that certainly contribute to giving a super-cooked appearance.
  • The recipe is of a disarming simplicity. The only difficulty lies in baking. It would be worth making several attempts to understand the right timing.