Operating instructions

20
A hearty, satisfying meal for either dinner or lunch.
pizza
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For the dough:
Place the flour, sugar, and salt in the Cuisinart
®
mixing
bowl. Insert the flat mixing paddle. Turn to speed 2 for
about 20 seconds to aerate dry ingredients. Add the
butter and continue on speed 2 for 1 minute. Add the
olive oil and mix for 30 seconds on the same speed.
The butter and olive oil should be well incorporated
into the dry ingredients. Add the eggs one at a time.
Be sure to incorporate each egg before adding the
next. After adding the last egg, mix on speed 3 until
the dough comes together as a mass, about 30 to 40
seconds. If the mixture appears slightly dry, add water
one tablespoon (15 ml) at a time on speed 2 until the
mixture resembles a soft dough. Gather the dough ball
and cut in half, forming each half into a disc shape.
Wrap each disc and place in refrigerator. Refrigerate for
at least 1 hour.
For the filling:
Place olive oil in a large sauté pan over medium heat.
Add the sausage and sauté until golden brown,
breaking the sausage into pieces. Add the spinach and
garlic and sauté for an additional minute or two, until
the spinach is wilted and the garlic is fragrant. Reserve.
Add the ricotta to the Cuisinart
®
mixing bowl. Insert the
flat mixing paddle. Mix on speed 2. Add eggs and yolks
one at a time. Stir in remaining ingredients including the
reserved sausage and spinach mixture until all are
incorporated.
Preheat oven to 350°F (180°C). Roll one dough disc to a
round about 16 inches (40.5 cm). Carefully transfer to a
9-inch (23 cm) springform pan, trimming the dough so
that a 1-inch (2.5 cm) overhang remains. Pour the filling
into prepared pan. Roll out second dough disc to a
round and place over filling. Cut the top dough to
match the existing overhang. Pinch edges together and
then crimp to create a decorative edge. Brush the top
well with egg wash. Bake until golden brown, about
70 to 75 minutes.
Let stand about 15 to 20 minutes. Release the pan
sides, transfer to a cutting board or platter. Cut into
pieces and serve.
Dough/Crust:
1 L 4 cups unbleached,
all-purpose flour
125 ml
½ cup granulated sugar
5 ml 1 teaspoon kosher salt
50 ml
¼ cup unsalted butter,
at room temperature,
cut into 1-inch (2.5 cm)
pieces
50 ml ¼ cup extra virgin
olive oil
4 large eggs
Filling:
7 ml
½ tablespoon olive oil
230 g 8 ounces Italian sausage,
sweet or hot, casings
removed
283 g 10 ounces fresh spinach
2 cloves fresh garlic,
finely chopped
1 15-ounce (425 g)
container ricotta cheese
2 large eggs
3 large egg yolks
450 g 16 ounces mozzarella,
shredded
85 g 3 ounces Parmesan
cheese, grated
115 g 4 ounces prosciutto,
chopped
60 g 2 ounces soppressata or
hard salami, chopped
Egg Wash:
1 large egg plus
1 tablespoon (15 ml)
of water beaten together
Makes one 9-inch (23 cm) pie