Ingredients Jump to Instructions ↓

  1. 1 loaf frozen or fresh bread dough

  2. 1/3 cup grated parmesan cheese

  3. 1 clove garlic, chopped

  4. 1 tablespoon olive oil

  5. 1 package,

  6. 9 oz. size, chopped fresh spinach

  7. 2 medium tomatoes, peeled, seeded and chopped

  8. 1 tablespoon basil

  9. 1/8 teaspoon sage

  10. 4 ounces shredded provolone

  11. 4 ounces thinly sliced proscuitto

  12. 1 cup shredded mozzarella

  13. 1 egg white

  14. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. : Let dough rise. When done, work parmesan into the dough. In a medium skillet saute garlic in olive oil for 30 seconds. Add spinach and stir one minute. Saute only until spinach wilts. Add sage and set aside. Stir together tomato and basil. Set aside. Pat 1/2 the dough into a pie pan and layer the following ingredients, leaving a 1 inch border: 1 cup of the mozzarella, sauteed spinach, all the provolone, tomato and basil mixture, the meat and the remaining mozzarella. Roll out remaining dough and place it on top of the pie and seal edges together. Set aside and let rise for 1 hour. Preheat oven to 375 degrees F. Brush egg and water mixture on top. Bake for 40 minutes or until pie turns slightly brown. You may need to place aluminum foil over the pie for the last 10 minutes to prevent over rowning.


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