Serves: 8
Total Calories: 796

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.

Nutritional Facts:

Serves: 8
Total Calories: 796
Calories from Fat: 138

More Recipes from the Just Good Cookin' Cookbook:
"Kentucky Jim's" Ribs
All-in-One Hamburger Supper
Always Good Quiche
Baked Chicken Divan (pictured on cover)
Breaded Fish
Cajun Red Beans And Rice
Cheese Or Shrimp Strata
Chicken And Vegetable Bake
Chicken Breasts Parmesan
Chicken-Fried Steak And Gravy
Chili-Tamale Skillet
Crispy Oven-Fried Chicken
Ham Carbonara
Hambalaya
Hawaiian Beans And Franks
Mandarin Pork Chops
Marinated Brisket
Marinated Cajun Fish
Meatballs Stroganoff
No-Wok Stir-Fry
Oven Fish Dinner
Pizz-agna
Potato Burgers With Gravy
Quick Skillet Goulash
Salmon-Under-Crust
Supper Nachos
Swiss Pepper Steak
Taco Pie
Tasty Liver And Onions
Teriyaki Steak
Vegetables A La King
White Enchiladas