Pizz-agna

Makes 8 servings

1 package yeast
1 cup water warm (110° to 115°)
2 tablespoons vegetable oil
1 teaspoon sugar
1 teaspoon salt
3 cups flour
1 pound ricotta cheese or dry cottage cheese (about 2 cups)
14 ounces mozzarella cheese shredded (about 3 1/2 cups)
1 egg slightly beaten
1 tablespoon flour
1/2 teaspoon oregano
1/4 teaspoon basil dried basil leaves, crushed
1/4 teaspoon salt
1 32-ounce jar spaghetti sauce chunky style or 4 cups thick homemade spaghetti sauce
1/4 cup parmesan cheese grated

In a large mixing bowl, dissolve yeast in warm water. Add oil, sugar and 1 teaspoon salt. Let stand until foamy, 5 to 10 minutes.

Gradually add 3 cups flour to make a stiff dough. On a lightly floured surface, knead until smooth and elastic, 8 to 10 minutes. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 30 to 45 minutes.

Punch down dough, divide in half. Let dough rest for 5 minutes.

While dough rests, in a medium bowl, stir ricotta or cottage cheese, 2 cups of the mozzarella, egg, 1 tablespoon flour, oregano, basil and 1/4 teaspoon salt until blended; set aside.

Preheat oven to 400°. Generously grease or spray with non-stick coating a 15 1/2 x 10 1/2 x 1-inch jelly roll pan.

On a lightly floured surface, roll one portion of dough into a 15 x 10-inch rectangle. Transfer to jelly roll pan. Spread cheese mixture to within 1 inch of edges of dough. Roll remaining dough into a 15 x 10-inch rectangle. Carefully place on top of cheese mixture, folding over and pinching edges of dough to seal well. Cut slits in top crust to permit steam to escape during baking.

Bake for 20 minutes. Spread 3 cups of the spaghetti sauce over the top; sprinkle with remaining 1 1/2 cups mozzarella cheese and Parmesan cheese. Bake 10 to 15 minutes longer or until cheese melts and sauce is bubbly. Let stand for 5 to 10 minutes.

Warm remaining spaghetti sauce in a small pan.

To serve, cut Pizz-agna into squares. Pass remaining sauce.

* Rapid-rise yeast cuts total rising time by almost half. If regular yeast is used, increase rising time to 1 to 1 1/2 hours.

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