This is not really a pizza; it's another version of Easter Pie (a rich, baked cheese pie found in bakeries all over Italy), this time a savory one. Every region in Italy has a different version. This is great to have on hand for lunch or snacks during the holidays when unexpected guests drop by because it can be served warm or at room temperature, and you can reheat individual wedges as needed. To save time, you can make this with store-bought pastry dough.
8 to 10 servings
1 (16-ounce) bag frozen chopped spinach, thawed and drained
2 tablespoons olive oil
2 teaspoons minced garlic
Salt and freshly ground black pepper
1 (15-ounce) container whole-milk ricotta cheese
1⁄3 cup plus 2 tablespoons freshly grated Parmesan cheese
3 large egg yolks
1 recipe pastry dough (recipe follows), chilled
All-purpose flour, for dusting
3 cups shredded mozzarella cheese (about 12 ounces)
4 ounces thinly sliced prosciutto, coarsely chopped
4 ounces thinly sliced pepperoni
4 ounces thinly sliced salami
1 (10- to 12-ounce) jar roasted red bell peppers, drained
1 large egg, beaten
Position the rack on the bottom of the oven, and preheat the oven to 375 degrees. Squeeze the spinach to drain off as much liquid as possible. Heat the oil in a medium, heavy skillet over medium heat. Add the garlic and saute until tender, about 1 minute. Add the spinach and saute until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer the mixture to a large bowl and set aside to cool. Blend the ricotta, 1⁄3 cup of the Parmesan cheese, and the egg yolks in a food processor, until smooth.
Roll out the larger dough ball on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Sprinkle half of the spinach mixture over the bottom of the dough. Sprinkle 3⁄4 cup of the mozzarella cheese over the spinach. Spread half of the ricotta mixture (about 1 cup) over the mozzarella cheese. Arrange half of each of the prosciutto, pepperoni, and salami atop the ricotta mixture. Sprinkle 3⁄4 cup of the mozzarella over the meats. Arrange half of the roasted peppers in an even layer over the cheese. Sprinkle the remaining spinach mixture over the peppers. Sprinkle 3⁄4 cup of the mozzarella over the spinach. Spread the remaining ricotta mixture over the mozzarella cheese. Arrange the remaining prosciutto, pepperoni, and salami over the ricotta mixture. Sprinkle the remaining 3⁄4 cup of mozzarella cheese over the meats. Arrange the remaining roasted peppers over the cheese.
Roll out the second piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal. Using scissors, trim the edge of the dough to 1⁄2 inch. Fold the dough edges in, creating a decorative rim atop the pizza. Brush some of the egg over the dough. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the top. Bake on the bottom rack until the crust is brown on top and around the sides (cover the top with foil if it begins to brown too quickly, before the sides are brown), about 1 hour.
Let the pizza stand until just warm, about 2 hours. (It can be made 1 day ahead. Cool completely, then cover and refrigerate. Rewarm the pizza in the oven, if desired, or serve it at room temperature.) Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
3 1⁄2 cups all-purpose flour
1 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) cold unsalted butter, cut into pieces
1⁄4 cup cold solid vegetable shortening, cut into pieces
3 large eggs, beaten
3 tablespoons ice water, or more as needed
Blend the flour and salt in a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes (and up to 1 day).