MMMMM---------------------------DOUGH--------------------------------
2 tb Dry baker's yeast (2 pkg)
1 1/2 c Water; warm
1 tb Honey
1 c Whole wheat flour
3 c Unbleached white flour
4 tb Sunflower oil
2 ts Salt
MMMMM----------------------RICOTTA FILLING---------------------------
2 c Ricotta cheese
1 c Parmesan cheese;
- freshly ground
1/4 ts Salt
1 ds Black pepper
2 c Fresh spinach;
- finely chopped
1 tb Garlic; minced
MMMMM-------------------------HAVE READY------------------------------
2 ts Olive oil
2 c Mushrooms; sliced
1 c Mozzarella cheese; grated
28 oz Can whole tomatoes; drained;
- mixed with:
1 ts Basil; plus:
1 ts Oregano
In a medium-sized bowl, place yeast, warm water, and honey. Let sito
5 minutes. Blend whole wheat and 2-1/2 cups unbleached white flour
together. When yeast begins to bubble, add oil and salt and slowly
stir in flour, reserving 1/2 cup white flour for kneading. When 3-1/2
cups flour have been mixed in, turn onto lightly floured board. Knead
dough for 6 minutes. Wash bowl, lightly oil, and put dough back into
it. Set in warm spot (not hot!)) and cover with damp towel until
dough doubles in size (about 1 hour). Then knead dough 3 minutes
more. Roll into circle to fit a 14" deep-dish pan and set into pan.
Press dough out to sides of pan. Let it rise another 45 minutes,
covered. Preheat oven to 450°F.
Now prepare ricotta filling in a separate bowl by combining ricotta
and Parmesan cheeses, salt, pepper, spinach, and garlic. Mix well.
Prick bottom of crust all over with a fork. Press crust sides flat to
make a thin edge. Bake 4 to 5 minutes. Pull out and brush oil over
crust, then spread with ricotta filling. Top with sliced mushrooms
and sprinkle with mozarella and tomatoes. Bake 15 minutes, until
cheese is melted. Cut and serve!
Recipe by Horn of the Moon Cookbook by Ginny Callan
