1 envelope dry yeast
1/4c. warm water
4c. all purpose flour
1 tsp.+ a pinch of salt
2T. olive oil
1/2lb. ricotta cheese
6oz. mozzarella cheese, diced
1/2c. diced ham
1-10oz. package frozen chopped spinach, cooked, well
drained and squeezed dry
1/2 tsp. dried Italian herbs (basil, oregano and/or rosemary)
Dissolve yeast in warm water and let stand until foamy, about 10 minutes.
Combine flour and a pinch of salt in large bowl and mix in oil. Add yeast mixture and 1 cup water and stir until dough comes away from bowl (do not add more water even if dough seems dry).
Turn out onto lightly floured surface and knead until smooth, about 10 minutes, adding flour if necessary. Place in greased bowl, turning to coat entire surface. Cover and let rise until doubled, about 45 minutes.
Mix ricotta, mozzarella, egg, ham, 1 tsp. salt, spinach and herbs.
Punch dough down and divide into 8 equal pieces. Roll each into ball, then flatten and roll each into 6" round.
Preheat oven to 450 degrees. Place 1/8 of filling on half of each circle, leaving border at edges. Fold unfilled half over. Moisten edges with water and pinch to seal. Let rest 10 minutes.
Make 2 short slashes in tops, then spray with cold water. Bake until crusts are evenly browned, about 15 to 20 minutes. Serve warm or cold with gravy to dip.