Page 257 - Pie Squared

pepper. Stir well. Bring to a slight boil, more of a burble, and cook,
uncovered, until the sauce is quite thick, about 30 minutes. Cool to

room temperature before assembling the pie.
Scatter the spinach over the crust. Pour in the sausage sauce
and scatter the basil over the sauce. Top with the peppers and
cheese. Slide the pie into the oven and bake until the filling is

bubbling, the cheese has melted and browned slightly, and the pie
smells amazing, 30 to 35 minutes.
Cool about 5 minutes. Serve with a bright green salad.

Techniques: All-Butter Crust (here), Mixing and Rolling Out (here),
Blind Baking (here)

Swaps:

Put a top crust on it.

Opt for an Olive Oil Crust (here) and top with Cacio e Pepe Savory
Streusel (here).

Any bulk sausage will do, or skip the sausage and add diced
eggplant or cremini mushrooms.

Substitute tiny cooked meatballs for the sausage.

A few pinches of fresh mozzarella are welcome.