The pie period

I'm going through a bit of a phase at the moment - I believe everything should come wrapped in pastry. I know, I know, phase or no phase, things are always better in pastry - but this has become serious. In years to come I will look back on those last weeks of winter 2009 and wonder why everything came in pie, tart or parcel form! It will become known as my pie period.

Anyway, all this pie can weigh on a woman's mind (and other more external body parts) so when I found a pie that was made with pizza dough, rather than buttery pastry and stuffed chock full of broccoli in my favourite new cookbook - it was straight to the kitchen with me.

The pie I speak of is called Schiaciatta and it features in Rosa Mitchell's aforementioned book "My Cousin Rosa." The quantities that she calls for in her recipe would be fit to feed an army, or, probably, an extended family - but being just two people to eat, I cut the recipe WAY down, and still had enough for delicious lunch left-overs (it is really good cold with some cheese and a little salad on the side.)

Here's to healthy pie!




Broccoli pie
Adapted from Rosa Mitchell's My Cousin Rosa

Dough:
5g instant dry yeast
1/2 tsp sugar
230g plain flour or Italian pizza flour
1 tsp salt
2 tbs olive oil
1/2 cup water

Filling:
1 head broccoli - washed and chopped into small chunks (including stem)
2 green garlic (or spring onions or even 1/4 normal onion) finely sliced
30g grated parmesan cheese
1/4 cup olive oil + 1 tbs extra
2 anchovy fillets (chopped finely) - totally optional
Pinch of chilli flakes - to taste/optional


Mix 1/4 cup water and sugar together and sprinkle the yeast on top. Leave it in a warm place for 15 minutes until it starts to froth and bubble a bit.

Mix flour and salt in a large bowl and make a well in the center. Into the well pour the remaining 1/4 cup water, oil, and yeast mixture. Mix well and add a bit extra water/flour if the mixture is to dry/wet.

Knead well, roll into a ball and cover. Leave for 1.5 hours.

Preheat the oven to 190c.

In a large bowl mix together all the ingredients.

Halve the pizza dough and roll out each piece into a rounded rectangle kind of shape.

Generously oil a baking sheet and place one piece of dough on top.

Spread the filling over the dough, leaving about 3cms around the edge.

Place the second piece of dough over the top and seal the edges by pinching together.

Brush the top with the remaining oil.

Bake for about 1 hour until it's lovely and golden on top and a bit crusty.

Leave it to rest for 20-30mins before serving.

Eat and feel virtuous about pie!