Stuffed Pizza with Shortcrust Pastry soft and compact. The shortcrust pastry is of French origin with a neutral taste, with the addition of salt it is prepared for appetizers, quiches, or savory pies, with sugar it is used for desserts as a base for fruit tarts. It is an extremely easy and quick dough, the ingredients are just butter, flour, and water, salt and sugar depend on the intended use. In this recipe, I prepared it for a closed pizza filled with spinach, cooked ham, and mozzarella. I can guarantee that you will prepare it very often, it does not need any leavening or time to knead it and it will be useful for impromptu dinners. Here’s the recipe for you!!

Difficulty: Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 2 Minutes
Cooking methods: Oven
Cuisine: Italian

Ingredients for the Shortcrust Pastry

For a 10-inch pan.

3 1/3 cups all-purpose flour
1 cup cold butter
1/2 cup cold water
1.1 lbs spinach
7 oz mozzarella
1 egg
1/3 cup grated Parmesan cheese
3 1/2 oz cooked ham
1 teaspoon of salt
pepper

Tools

Rolling Pin
Baking Pan
Food Processor

Procedure

In the food processor, combine the flour and butter, blend for a few seconds then add the water, and combine everything for a few more seconds.
Place the dough on a surface, compact into a ball, wrap in plastic wrap and let rest in the fridge for 30 minutes.
Clean and wash the spinach. In a pan, put a drizzle of oil and salt, heat up and add the spinach, let them wilt for about 15 minutes.
At the end of cooking, put them in a strainer to eliminate excess water.
Then season them with mozzarella, Parmesan, egg, salt, and pepper.
Take the dough from the fridge and roll out a sheet.
Line the pan and with a knife remove the excess dough from the edges. Then fill with the spinach.
Roll out another sheet and cover, seal well and with the prongs of a fork, pierce the entire surface. Bake at 355°F in a preheated ventilated oven for 25 minutes.
The stuffed pizza with shortcrust pastry is ready!!