Stuffed Pizza in the style of San Vito
Sfinciuni di San Vito
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1 recipe Sicilian Style Pizza Dough
2 cups Tomato Sauce
1 lb. Italian Style Sausages
1 box (10 ounces) frozen Spinach or 1 large bunch of fresh Spinach, blanched
2 Tablespoons Olive Oil
4 large Garlic cloves, chopped
1 ½ cups Ricotta cheese, drained
1 cup freshly grated Romano cheese
2 hard boiled Eggs, sliced
¼ pound Salami, chopped
2 raw eggs
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
Sicilian Style Pizza Dough
Prepare the Sicilian Style Pizza Dough.
Make a sauce by simmering the Tomato Sauce and the sausages in a medium saucepan for 15-20 minutes until the sausages have cooked through and the sauce has thickened slightly. Cool to room temperature. Take the sausages out of the sauce and cook into ½ inch pieces.
Drain the cooked spinach by pressing the leaves between two plates or simply squeezing by hand. Heat the olive oil in a skillet over medium high heat. Sauté the spinach in the olive oil until it is warmed through and tender, about 3-4 minutes. Stir in the garlic and cook a minute more. Set aside to cool.
In a medium bowl, stir together the cooled spinach with the ricotta, Romano cheese, chopped salami and one raw egg. Season with salt and pepper. Set aside.
Preheat the oven to 450 degrees. Dust a large pizza pan with flour or cornmeal. Divide the pizza dough in half. Pat or roll one half of the pizza dough into a 14-inch round and place on the prepared pan. Spoon the cooked sausage and about ½ cup of the tomato sauce evenly over the dough, leaving 1 inch of uncovered dough around the edge. Carefully spread the spinach and ricotta mixture over the sausage. Top with the sliced hard-boiled eggs.
Pat or roll the remaining pizza dough into another 14" round. Place the dough over the prepared pizza and toppings. Seal the pizza by pulling a bit of the bottom crust up over the top crust and pinching or crimping tightly. Repeat this all the way around the circumference to form a large pie shape.
Bake the pizza in the preheated oven for 18-20 minutes, until the dough is crusty and brown and the filling is cooked through. For a brown glossy finish, mix together the remaining egg with 2 tablespoons of tomato sauce. Remove the pizza from the oven and lightly brush over the pizza. Return to the oven for 2-3 minutes to glaze.
Remove the stuffed pizza from the oven and allow it to rest for 5 minutes before slicing into wedges and serving with the remaining tomato sauce.
©2013 Nick Stellino Productions