Popeye Pie Recipes

Steps:

• 1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)
• 2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
• 3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
• 4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
• 5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.

Steps:

• Sautee ground pork in saucepan until cooked. Season with garlic salt to taste. Add jar of tomato sauce, basil and cook for at least 15 minutes.
• In bowl mix ground beef with 3 eggs and enough bread crumbs until meatloaf consistency. Spread mixture with a fork into bottom of 9x12 baking pan. Bake at 350 degrees until cooked through (10-15 minutes). Drain off any liquid.
• Cook spinach according to instructions. Drain well.
• Mix Ricotta Cheese with 2 eggs, parmesan cheese, parsley and oregano.
• Spread a layer of sauce over ground beef "pie shell". Spread half of ricotta mixture over sauce. Place spinach over entire surface. Spread remaining ricotta over spinach. Spread remaining sauce over ricotta mixture. Sprinkle top with mozzarella cheese.
• Bake at 350 degrees for 45 minutes or until bubbling and browned. Let stand for 10 minutes.

Steps:

• In a large bowl, combine flour, 1/4 teaspoon salt, yeast, and 1/2 cup water. Stir until blended; dough will be shaggy and rough. Let dough rest in a warm place (about 72 degrees) until doubled in volume, about 3 hours.
• Turn dough out onto a lightly floured work surface and cover with a clean, damp kitchen towel. Let stand until doubled in size, 30 minutes to 1 hour.
• Place a pizza stone on the lowest rack of oven and preheat to 550 degrees for 25 minutes.
• Flatten dough into a disk that is thicker in the center than at the edges. Using your fingers, gently pull on the edges of the dough to form a 6- to 8-inch circle; dough should still be thicker in the center. Drape dough over both hands, and using your knuckles, work dough out from the center into a 12-inch circle.
• Carefully transfer dough to hot pizza stone. Working quickly, top dough with cheeses, pepper, garlic, and spinach; season with salt. Bake pizza until spinach is wilted and slightly browned, about 10 minutes.
• Using a pizza peel, remove pizza from oven and drizzle over olive oil; serve immediately.

Steps:

• 1. Preheat oven to 375°F.
• 2. To prepare the crust, sift the flour and 1/4 teaspoon of the salt into a medium mixing bowl. Slowly pour in 1/3 cup of the oil while stirring to form a dough. Do not overmix or the dough will be too tough. Use up to 2 tablespoons of water to help form the dough.
• 3. Gather the dough into a ball and lightly roll with a rolling pin until it reaches a 9-inch diameter. Press the rolled dough into a 9-inch pie plate. Poke the bottom of the crust all over with a fork. Set aside while preparing the filling.
• 4. Heat a medium skillet over medium heat and add the remaining 1 tablespoon of oil and the onion. Sauté for 2 minutes, add the cabbage and zucchini, and sauté an additional 5 minutes. Add the spinach and sauté until wilted.
• 5. Add the garlic, the remaining 1/2 teaspoon of salt, marjoram, basil, thyme, mustard, paprika, and pepper. Stir well to combine, and sauté for 1 minute.
• 6. Pour the mixture into the prepared crust.
• 7. Bake for 35 minutes.
• 8. Remove pie from the oven and garnish with a ring of tomato slices.

Steps:

• 1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation.) 2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyere, and mozzarella evenly over the dough. Sprinkle evenly with pepper. 3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes. 4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book. 5 Using the peel, transfer the pizza to a tray or serving platter^. Drizzle evenly with oil. Slice and serve immediately. Cooks' Note: Electric Variation Many of you will be working with an electric oven, a slightly different experience from gas. The elements of the electric ones are generally designed to turn off when the. oven reaches 5oo°F or 550°F and the door is closed-even if it's the broiler doing the heating and not the baking element. When you completely understand how I use my gas broiler continuously to force the stone hotter on the surface and also to cook the pizza (door closed) so the crust chars properly and the toppings cook quickly, the electric's shutdown feature may strike you as a potential problem. It's easily solved. Thanks mostly to the tireless efforts of Amanda, our recipe tester (who also, while cooking every pizza in the book, devised some of the serving strategies that follow), we figured out how to overcome this bump in the road. It's a relatively simple matter that requires some adjustments in the timing and procedure. With electric ovens that turn off at 5oo°F or so, place the stone on a rack about 4 inches from the top heating element (not the 8 inches called for with gas) and preheat, on bake, at 5oonFfor the usual 30 minutes. Then, to boost the heat of the stone without the oven's elements shutting down, open the oven door a few inches and leave it ajar for about 30 seconds. Some of the ambient heat will escape, but the stone will stay just as hot. Now close the oven door and switch to broil for 10 minutes to heat the surface to the maximum. Open the door and slide the pizza in to broil. Because the stone is so close to the element, you may need to pull the rack out a few inches to get the pie centered on the stone; do it quickly and don't worry about losing too much heat. With the door closed, broil for roughly 2 minutes longer than specified for gas-until the crust is adequately charred but not burnt and the toppings are bubbling. Remember, it's the visual cues that count most. Check a couple of times; the pizza will cook quickly. The broiler, in our testing, did in fact remain on for the entire cooking period using this method, and the pies turned out perfectly.