Categories: Pizzas
Ingredients
- 1 batch easy homemade pizza dough:
- DOUGH
- 1 cup plus 2 tablespoons warm water (105º to 115º)
- 2 1/4 teaspoons (a 1/4-ounce envelope) active dry yeast
- a pinch of sugar
- PIZZA:
- About 3 cups unbleached flour
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
- 2 (10-ounce) packages fresh spinach
- Salt
- 2 tablespoons olive oil
- 12 ounces Italian sweet pork sausages, casings removed
- 2 medium onions, chopped
- Pepper
- 1 container (15 ounces) ricotta
- 1/2 cup freshly grated Parmesan
Directions
- Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.
- Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.
- Lightly oil the inside of a large bowl. Place the dough in the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.
- Flatten the dough with your fist. Cut it in two and shape each piece into a ball.
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Prepare the dough and set it aside while you make the filling.
- Wash the spinach and remove any coarse stems. Cook it in a large covered pot with 1/4 cup water and a pinch of salt until the leaves are tender, about 5 minutes. Drain the spinach well and let it cool. Then place it in a clean kitchen towel (or cheesecloth) and squeeze out as much liquid as possible. Chop the spinach.
- In a medium-size skillet, heat the oil over medium heat. Add the sausage and onion and stir them frequently, until the onion is tender and the pork is cooked through (about 10 minutes).
- Transfer the pork and onions to a large bowl. Stir in the spinach, ricotta, and Parmesan. Add salt and pepper to taste.
- Heat the oven to 425°. Oil a 12-inch pizza pan.
- Working on a lightly floured surface, roll out one piece of the dough into a 12-inch circle. Drape the dough loosely over the rolling pin and center it atop the prepared pan. Spread the filling on top of the dough, leaving a 1/2-inch border all around.
- Roll the remaining piece of dough into a 12-inch circle and place it over the filling. Firmly pinch together the edges of the two circles to seal the pie. With a small, sharp knife, make 6 to 8 slits in the top of the dough to allow the steam to escape.
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ke the pizza until it’s browned and crisp, 30 to 35 minutes or so. Then let it cool for at least 15 minutes before cutting it into wedges. Enjoy the pie hot or at room temperature. Serves 8 to 10.