Wednesday, May 11, 2011

Spinach Pizza Pie



What's the difference between a pizza and a pizza pie?  For me, "pie" emphasizes a thick and substantial crust. Sometimes toppings call for a thin crust, and sometimes they scream for a PIE.  I like to use a Chicago-style crust with this spinach topping.  If you don't own a high-sided pizza pan, simply shape your dough with higher borders and wrap them over the fillings before the first bake.

Spinach Pizza Pie
Dough for one crust, stretched or rolled rather thick (about 3/4 inches)
10 ounce package thawed spinach, drained and squeezed dry
2 cups Italian cheeses, shredded
3 ounces cream cheese
4 green onions, chopped
1/2 cup total chopped fresh mint and dill
1 egg
Zest from one lemon
2 tablespoons fresh lemon juice
Salt, pepper, garlic, crushed red pepper, and nutmeg to taste
Olive oil
Handful of cherry tomatoes, chopped
1/4 cup Parmesan, shredded
1/2 cup red pepper, sliced

1.  Combine spinach, 1 cup of the Italian cheese, cream cheese, onions, herbs, egg, zest, and spices.  Add enough olive oil to make mixture spreadable.  Cover crust with spinach mixture (there is enough of the spinach to thinly cover 2 pizzas, but if you love spinach use it all!).  Bake in preheated 400 degree oven about 20 minutes, or until crust is beginning to brown.

2.  Remove pizza from oven; top with remaining cheeses and vegetables.  Return to oven and continue cooking until top cheese is golden and melted.

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