Best Pizza Slab Pie Recipes

Spinach-Feta Pizza Slab Pie image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 10

2 bunches spinach (1 pound, 6 ounces), tough stems trimmed, washed, with water still clinging to leaves
Extra-virgin olive oil, for brushing
Unbleached all-purpose flour, for dusting
1 pound store-bought pizza dough, divided in half
8 ounces low-moisture mozzarella, such as Polly-O, thinly sliced
2 ounces feta, crumbled (1/3 cup)
Kosher salt
Pinch of red-pepper flakes
1 large egg, beaten
1 tablespoon sesame seeds

Steps:

Place spinach in a large pot over high heat; cover. Steam until just collapsed, about 3 minutes; transfer to a colander. When cool enough to handle, squeeze out excess water; roughly chop.
Preheat oven to 425 degrees, with a rack in lower third. Brush a 9 1/2-by-13-inch rimmed baking sheet with oil. On a lightly floured work surface, roll out and stretch one piece of dough into a thin 10-by-13-inch rectangle. (If dough is springing back, let stand 5 minutes.) Transfer to prepared baking sheet. Arrange mozzarella over dough, leaving a 1-inch border. Top with spinach and sprinkle with feta. Season with salt and red-pepper flakes. Roll out and stretch remaining portion of dough into a 10-by-14-inch rectangle. Drape over filling. Pinch edges to seal; slash a few vents in top. Brush with egg wash; sprinkle with sesame seeds.
Bake until golden brown all over and filling is bubbling through vents, 40 to 45 minutes. (Check color of bottom crust by lifting corner with a spatula.) Immediately slide pie off sheet onto a wire rack. Let cool completely. Before serving, cut into squares.

pizza slab pie image

Provided by Lynnda Cloutier

Categories Pizza

Number Of Ingredients 9

three packages refrigerated pizza dough, 13.8 ounces each
8 ounces bulk italian sausage, cooked and drained
2 cups shredded fresh spinach
1 cup bottled pizza sauce or pasta sauce
1 cup quartered frozen artichoke hearts, thawed
1/2 cup sliced pitted ripe or kalamata olives
1/3 cup slivered red onion
2 cups shredded italian blend cheese, 8 ounces
1 cup shredded parmesan cheese, 4 ounces

Steps:

1. preheat oven to 375°. Unroll two packages of the pizza dough; lay out on lightly floured surface.
2. Press edges of dough together to make one sheet. Roll out dough to sit in a lightly greased 15 x 10" baking pan. Transfer to pan; press dough up sides of pan. Set aside.
3. In medium bowl, stir together sausage, spinach, pizza sauce, artichoke hearts, olives, and onion. Spread evenly over crust in pan. Sprinkle evenly with Italian blend cheeses. Unroll the remaining package of pizza dough. Lay pieces over top of cheese. Sprinkle Parmesan over dough pieces.
4. Bake for 35 to 40 minutes or until crust is golden, covering with foil the last 10 minutes of baking time if needed, to avoid over Browning.
5. Buffalo chicken slab pizza: prepare as directed, except for filling, mix 3 cup shredded cooked chicken, 3/4 cup Buffalo wings sauce, 1 cup crumbled blue cheese, 4 ounces, and 1/2 cup sliced green onions. Substitute shredded Monterey Jack cheese for Italian blend cheeses. Drizzle with 1/2 cup bottled ranch dressing before serving.
6. Baked potato slab pizza: prepare as directed, except for filling, stir together one 20 ounce package refrigerated diced potatoes with onions, cooked according to package directions; one 16 ounces jar Alfredo sauce, 8 ounces ground beef, cooked and drained, and six slices bacon, cooked crisp, drained, and crumble. Substitute shredded cheddar cheese for the Italian blend cheeses. If desired, top with spoonfuls of sour cream and snipped fresh chives.