This is another version of the now very favorite Pizza Pie recipe I posted back in February. It’s a Pizza baked like a Pie!…crust on bottom, fillings mounded inside and crust on top. It’s just awesome. The first one I posted was a Supreme-style Pizza Pie and it was delicious, but…if we’re talking about my favorites here (which we kinda should be. I mean, it is my blog, right?) then this would be it. I like a lot of crust with a lot of cheese and no sauce. Whenever I order a calzone at a place where I get to pick my own fillings, these are the things I want in mine- Chicken, spinach, mushrooms, garlic, EXTRA ricotta cheese, and while we’re at it, EXTRA all cheese. So that’s what I put in this edition of the Pizza Pie. My husband is a sauce dipper so I served it with some warm marinara sauce but you, my friends, do whatever you like.
Enjoy!
*Spinach, Chicken and Mushroom Pizza Pie
(for step-by-step pics of the original Pizza Pie recipe, click HERE.)
-In a skillet with some olive oil, brown about 1/2 lb of white meat chicken (this is 2 small boneless, skinless breasts) that you’ve diced and seasoned well with s&p or your favorite seasoning blend. Allow to cool a bit while you make your filling.
-Defrost 1 9 oz box of chopped spinach and wring out all the liquid. Transfer to a bowl and add 15 oz ricotta cheese, 5 oz provolone piccante, shredded (This is the good stuff you get in a brick at the specialty cheese counter. If you don’t have this, I would sub asiago, pecorino, parm, or another firm, salty cheese, but not domestic provolone), 1 4 oz can of sliced mushrooms, drained (or a few handfuls of fresh that you’ve sliced, sauteed and seasoned) and 2 cloves of garlic, minced or ‘grated’ with a microplane. Season well with kosher salt, fresh black pepper, the zest of half a lemon and a good pinch of freshly grated nutmeg.
-Toss to combine and add your cooled chicken. Stir well. Set aside while you prepare your dough.
-Grease a deep dish pie plate well and stretch out 1 lb. of pizza dough* (you will need 2 lbs. total) along the bottom and all the way up the sides. Sprinkle 1 cup of mozzarella cheese (you will need 2 cups total) evenly over the dough.
-Mound your filling into the dough and spread evenly.
-Sprinkle the filling with your other cup of mozzarella.
-Take your other pound of pizza dough and stretch it out to the size of the pie dish. Gently lay the stretched dough over your dish and pinch the edges of the dough into the exposed edges of the bottom dough.
-Vent the top with a sharp knife and place on a foil-lined cookie sheet (just in case of spillage…) and bake in a preheated 400 degree oven for 35 minutes, or until the crust has risen and is golden brown.
(*click HERE for my whole wheat pizza dough recipe One batch equals 1 lb. so you would need to double it and then separate it in half for this recipe.)
No Comments