POPEYES PIE RECIPES

Steps:

• Sautee ground pork in saucepan until cooked. Season with garlic salt to taste. Add jar of tomato sauce, basil and cook for at least 15 minutes.
• In bowl mix ground beef with 3 eggs and enough bread crumbs until meatloaf consistency. Spread mixture with a fork into bottom of 9x12 baking pan. Bake at 350 degrees until cooked through (10-15 minutes). Drain off any liquid.
• Cook spinach according to instructions. Drain well.
• Mix Ricotta Cheese with 2 eggs, parmesan cheese, parsley and oregano.
• Spread a layer of sauce over ground beef “pie shell”. Spread half of ricotta mixture over sauce. Place spinach over entire surface. Spread remaining ricotta over spinach. Spread remaining sauce over ricotta mixture. Sprinkle top with mozzarella cheese.
• Bake at 350 degrees for 45 minutes or until bubbling and browned. Let stand for 10 minutes.

Steps:

• 1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes and then back to bake at 500°F. (For an electric variation, see Cooks' Note.)
• 2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.
• 3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.
• 4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.
• 5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.