2 tablespoons olive oil
1 (16 oz) bag frozen chopped spinach, thawed and drained
2 t minced garlic
Salt and pepper
1 (15 oz) container whole milk ricotta
12 oz mozzarella cheese, shredded
1/3 c plus 2 T freshly grated Parmesan
4 oz thinly sliced prosciutto, coarsely chopped
4 oz thinly sliced pepperoni
4 oz thinly sliced genoa salami
1 (10-12 oz) jar of roasted red peppers, drained
3 large egg yolks
Pastry dough, (recipe follows)
All-purpose flour for dusting
1 large egg, beaten to blend
Position the rack on the bottom of the oven, and preheat the oven to 375 degrees.
Heat 1 T of oil in a heavy large frying pan over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the spinach and heat 5 minutes. Season with salt and pepper. Transfer the mixture to a small bowl and set aside to cool. Blend the ricotta, 1/3 c parmesan and the egg yolks in a food processor till smooth.
Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Sprinkle half of the spinach mixture on bottom of dough. Sprinkle 3/4 c mozzarella over the spinach. Spread half of the ricotta mixture over the mozzarella. Arrange half of each of the meats on top of the ricotta. Sprinkle 3/4 c mozarella over the meats. Put half the roasted peppers over the cheese. Put the remaining spinach over the peppers. Put 3/4 cup mozzarella on top of the spinach. Spread the remaining ricotta mixture over the spinach. Layer the remaining meats over the ricotta. Put the remainder of the mozzarella over the meats. Put the remaining peppers on top of the mozzarella.
Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
Time: 2 hours Serves: 8-10
This may seem like a lot of work, but it is well worth it. Everyone loves it. Serve with marinara sauce on the side. You can make the dough the night before. The original recipe came from Giada's Family Dinners by Giada De Laurentiis.