Ingredients:
1 (1/4 ounce) package active dry yeast
1/2 cup water ( 110-115 F)
3/4 cup warm milk ( 110-115 F)
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon sugar
3 -3 1/4 cups flour ( I make one of the three cups whole wheat flour)
1 lb bulk Italian sausage
10 ounces frozen chopped spinach, thawed & well drained
15 ounces low-fat small-curd cottage cheese
1/2 cup grated parmesan cheese
1 tablespoon fresh parsley, minced
1/8 teaspoon pepper
2 tablespoons cornmeal
mushrooms, sliced or chopped (optional)
onions, chopped (optional)
additional olive oil or vegetable oil
1/2 teaspoon garlic salt
1 1/2 cups pizza sauce, warmed
Directions:
In large bowl, dissolve yeast in water& milk.
Add oil, salt, sugar and 2 cups of flour; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface& knead until smooth& elastic- approx.
6-8 minutes.
Place in greased bowl, turning once to grease the top.
Cover& let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a skillet, cook sausage until no longer pink; drain.
Add spinach, cheeses, parsley& pepper; mix well.
(mushrooms, onions, etc. can be added at this point) Punch down dough; divide into six pieces.
On floured surface, roll each piece into 8″ circle.
Top each w/ 2/3 c.
filling.
Fold dough over filling; pinch to seal.
Place on greased baking sheets that have been sprinkled with cornmeal.
Brush tops lightly with oil; sprinkle with garlic salt.
Bake at 400 for 20-25 minutes or until golden brown.
Serve with pizza sauce.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.