SAVORY POTATO & RICOTTA PIE
| 3 lb Fresh Pizza Dough | ||
| FILLING: | ||
| 6 medium sized Potatoes | 1 Onion, Sliced Thin | |
| 1 lb Fresh Ricotta Cheese | 1 Egg | |
| 8 oz Fontina Cheese, Shredded | 1/2 cup Grated Romano Cheese | |
| 4 oz Black Sliced Olives | 8 oz Crumbled Gorgonzola (optional) | |
| Salt & Pepper to Taste | Salad Oil or Olive OilSpray | |
| 1 Tbsp Butter | 1-8oz package Frozen Chopped Spinach |
Thaw out the spinach, squeeze out water and set aside. Peel and slice potatoes. Boil in water on top of stove until tender but still firm. Remove from heat and rinse with cold water in colander to cool and set aside. Sauté onion with butter in frypan over medium high heat until golden brown.
Roll pizza dough balls with rolling pin. Make round circles about 12" in diameter. Spray bottom and sides of pie tin (coat with salad oil if not using spray) and place dough round on top, pressing into bottom of pan but leaving about 1" of dough over edge.
Place cooked potato slices on the bottom, cover with caramelized onion, dab ricotta and spinach over onions. (If adding gorgonzola, add now) Sprinkle fontina and Romano over all. Cover with another rolled out dough round and seal edges, like you would a pie. Cut 3-4 slits in top of pie. Brush with beaten egg or spray with olive oil and bake in a 400 degree preheated oven for approximately 30 minutes, or until nicely golden brown. Allow to cool a little and then slice into wedges. Makes a great side dish or antipasto. Best when eaten at room temperature. This dish can be easily reheated by wrapping it in foil and heating in a 300 degree oven for 20-30 minutes.
