Page 255 - Pie Squared

ITALIAN SAUSAGE AND PEPPER

SLAB PIE

WITH AN ALL-BUTTER CRUST

Serves 8 to 12

My favorite calzone is piquant and rich with the sweet, grassy
addition of spinach and fennel-laced zesty sausage. That is how I
dreamed up an open-faced, saucy calzone slab. The spinach should
be squeezed bone dry or you risk a soupy filling. Serve it to the

soccer team after practice. They’ll be so grateful.

Make Ahead: The sausage filling may be made up to 3 days ahead.
The bottom crust may be blind baked several hours ahead.

ALL-BUTTER CRUST
1⅓ cups (160 g) all-purpose flour

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt

¼ cup (60 ml) ice water

FILLING

1 pound (455 g) fresh spinach leaves; or 10 ounces (285 g) thawed frozen
chopped spinach

1 pound (455 g) bulk Italian sausage, mild or spicy

1 medium onion (142 g), diced (about 1 cup)

2 garlic cloves, slivered

1 (28-ounce) can (794 g) crushed tomatoes