Sicilian Meatball Pie

Makes one pan pizza

2    tablespoons extra-virgin olive oil
1    recipe Focaccia Dough, rested overnight (page 15)
¾    cup Simple Pizza Sauce (page 18)
1     cup shredded mozzarella
¼    cup ricotta
2     to 3 large meatballs, sliced

Nutritional information per serving (based on 8 servings):
Calories 270 (39% from fat) • carb. 32g • pro. 11g • fat 12g • sat. fat 4g chol. 19mg • sod. 1015mg • calc. 133mg • fiber 1g

1. Coat the interior of the deep dish pan with the olive oil.
2. Transfer the dough to the oiled pan and turn the dough over
a few times so that it is fully coated with the olive oil.
3. Using your fingertips, make indentations in the dough without
fully pushing through, being sure to cover the entire surface.
While making the indentations, gently press the dough toward
the sides of the pan (do not force it—it will eventually spread).
4. Cover the pan and allow to rest for 20 minutes. After resting,
uncover and repeat the process, focusing on the spreading
of the dough to the edges of the pan. Cover and rest for 20
more minutes. Repeat this process until the dough easily covers
the bottom of the pan. This process can take up to 3 rounds
(60 minutes total).
5. When the dough is ready, preheat the pizza oven with the
pizza stone on the rack to 500°F. Set the timer for 5 minutes.
Uncover the pan and slide into the oven. Start the timer. After 5
minutes, slide the pan out of the oven and cover the parbaked
crust with the sauce, and then scatter the mozzarella over the
sauce. Dollop with the ricotta, and then put the meatball slices
on top.
6. Set the timer for 10 minutes. Return the pizza to the oven.
Start the timer. Cook until the edges are nicely browned and
crispy and the cheese is bubbling.
7. Remove from the oven and allow to cool for a minute in the
deep dish pan before transferring to a cutting board. Slice
and serve.