Ricotta Stuffed Spinach and Broccoli Pizza Pie

How to make Ricotta Stuffed Spinach and Broccoli Pizza Pie Recipe - My sister and I had the privilege of living walking distance from a large mall in our sunny Arizona neighborhood growing up. I have the best memories of sprinting to the mall in our pre-teen years and living it up at the movie theater, arcade room, and the food court. One of our favorite places was a pizza shop, where I would consistently order their stuffed pizza pie. I created a similar version to the one I had so many times as a teenybopper. Stuff your pie with your favorite pizza toppings sky's the limit.

Ingredients:
2 cups fresh broccoli florets
1 pound refrigerated pizza dough
1 cup ricotta cheese
1⁄4 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil, divided
2 cups chopped fresh spinach leaves
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup prepared roasted red bell peppers
1 1⁄2 cups shredded mozzarella cheese
1⁄2 teaspoon dried Italian seasoning

Method:
1. Preheat the oven to 375°F and spray a 9-inch cake pan with nonstick cooking spray.

2. Bring a Dutch oven or large pot three-fourths full of water over high heat to boil. Add the broccoli and boil until fork tender, about 3 minutes. Drain and set aside.

3. Divide the dough into 2 equal pieces. Spread and press one half of the dough in the bottom and up the sides of the prepared
cake pan.

4. Add the ricotta and Parmesan cheeses to a large bowl and stir to combine. Spread onto the pressed pizza dough in the cake
pan.

5. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 5 minutes. Spread evenly over the ricotta cheese layer. Top with the cooked broccoli and season with the salt and pepper. Layer with the roasted peppers and mozzarella cheese.

6. Press out the remaining piece of dough with your hands or a rolling pin and drape over the filling, tucking the edges inside of the pan. Brush with the remaining 1 tablespoon olive oil and sprinkle with Italian seasoning. Bake for 30 to 35 minutes, until the crust is golden brown and cooked through. Let cool for 10 minutes before removing from the pan and cutting into wedges.

Ricotta Stuffed Spinach and Broccoli Pizza Pie