Sausage Spinach Pizza Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Firm butter/Margarine||1⁄2 Cup (8 tbs)|
|Mild italian sausage||1 Pound|
|Mushrooms||1 Pound, thinly sliced|
|Onion||1 Medium, finely chopped|
|Frozen chopped spinach package||10 Ounce, thawed, and all moisture squeezed out (1 Package)|
|Lemon juice||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Shredded jack cheese||8 Ounce (2 Cups)|
In a bowl, combine flour and the 1/8 teaspoon salt.
With a pastry blender or with two knives, cut in butter until coarse crumbs form.
Lightly beat egg and stir into flour mixture until mixture clings together.
With your hands, form dough into a compact ball.
Place dough on a lightly floured board; roll dough out to fit a 14-inch pizza pan or a 10 by 15-inch jelly roll pan.
Fit pastry into pan, pressing edges against pan sides and trimming even with top; set aside.
Remove casings from sausages, crumble meat into a wide frying pan, and cook, uncovered, over medium-high heat until browned.
Add mushrooms and onion; cook, stirring, until liquid evaporates.
Remove from heat and add spinach, lemon juice, the 1/2 teaspoon salt, and nutmeg; stir until well blended.
Spread pastry evenly with sausage mixture.
Sprinkle 1 1/2 cups of the cheese evenly over sausage; reserve the remaining 1/2 cup cheese.
If made ahead, you can cover and refrigerate at this point.
To bake, place pizza in a 450° oven for 15 minutes.
While pizza is baking, slice tomatoes.
Remove pizza from oven; top with tomato slices and sprinkle the reserved 1/2 cup cheese atop tomatoes.
Return to oven for 5 more minutes or until cheese has melted and crust is lightly browned.
Let stand for 5 minutes before cutting.
Serve hot or at room temperature.