Rhode Island Spinach Pies

• servings: 2 pies
• active time: 30 minutes
• total time: 55 minutes

Ingredients

1 pound pizza dough, at room temperature

2 pounds fresh spinach (or 32 ounces frozen, thawed and squeezed very dry)

3 tablespoons olive oil, plus more for brushing

6 cloves garlic, sliced

1/2 cup pitted black olives, chopped

1/2 teaspoon crushed red pepper

Salt to taste

Directions

Sauté the garlic in olive oil until fragrant, add the spinach and cook until fully wilted and dry. Stir in the olives, crushed red pepper, and salt. Cool completely and squeeze out any remaining liquid.

Heat the oven to 400°F. Divide the dough in half and stretch each into a thin oval.

Mound filling on half of each oval, fold the dough over, and pinch the seam closed. No vents — the pale, soft, slightly chewy crust is the style.

Brush lightly with olive oil and bake 20 to 25 minutes, until just golden.

Cool at least 15 minutes. Like pizza strips, they are at their best warm or at room temperature.