Pizza alla Finanziera

Preparation:

Preparation: In a bowl, soak the raisins in warm water for thirty minutes. In another bowl, soak the porcini mushrooms in warm water for thirty minutes. Thoroughly clean and finely chop the livers. Peel and finely chop the onion as well. Toast the pine nuts in a thick-bottomed pan, stirring them constantly with a wooden spoon and never adding any seasoning. In a casserole, sauté the chopped onion with a little oil. Add the well-drained mushrooms, livers and minced meat, salt and pepper. Add the toasted pine nuts and the drained raisins and cook over high heat for a few minutes, stirring frequently. Pour the Marsala, raise the heat, let it thicken and remove from the heat. Turn on the oven at 250 degrees. Roll out the dough. Grease a baking tray with a drizzle of oil. Roll out the dough disc on it. Spread a handful of dried beans on the surface and cook in the oven for about twenty minutes. Remove from the oven, pour the ragù alla finanziera and a few knobs of butter over the pizza. Place in the oven and cook for another five minutes. Serve hot.