Cow Pie

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A gourmet pizza pie for the record books! Herbs, vegetables, cheese and a Béchamel sauce make this dish one to remember.

Courtesy of Randy Fetis of Pie

Preparation time:
Cooking time:
Yield: 6-8 medium pizzas

7 cups strong white bread flour or Tipo "00" flour (alernative: 5 cups strong white bread flour or Tipo "00" flour, plus 2 cups finely ground semolina flour)
1 tablespoon sea salt
2 1/4 ounce packets active dried yeast
1 tablespoon raw sugar
4 tablespoons extra virgin olive oil
2 1/2 cups lukewarm water

Preheat oven to 400 degrees Fahrenheit.
Place carrots, celery, onions, and garlic in a large pan with 2/3 cup olive oil and roast in oven until a slight char appears (about 20 minutes).
Deglaze pan with red wine.
Add tomatoes and continue to roast for another 20 minutes or until liquid has reduced by 1/3, set aside.
In a separate deep pan, place beef and season with 2/3 cup olive oil, sea salt, and pepper.
Place in oven and roast for 15 minutes or until browning begins.
Lower the oven temperature to 250 degrees Fahrenheit.
Add roasted vegetables, rosemary, thyme, peppercorns to the beef shank pan.
Add water to fill the pan, but do not submerge the beef.
Add 1/3 cup of salt to water, cover beef with aluminum foil and put in the oven for 10 hours or overnight.
Might yield more meat than required for the pies.

In a medium saucepan, heat butter over medium-low heat until melted. Add flour and stir until smooth.
Over medium heat, cook until the mixture turns a light, golden sandy color, approximately 6-7 minutes.
In a separate pan, heat milk until just about to boil then add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil.
Cook 10 minutes, stirring constantly, then remove from heat.
Season with salt and nutmeg, and set aside until ready to use.

Sift the flours and salt onto a clean work surface and make a well in the middle.
In a large measuring cup, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well.
Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have smooth, springy dough.
Place the ball of dough in a large flour-dusted bowl and flour the top of it.
Cover the bowl with a damp cloth and place in a warm room for about 1 hour until the dough has doubled in size.
Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out using your hands - this is called punching down the dough.
You can either use it immediately, or keep it, wrapped in plastic wrap, in the fridge (or freezer) until required. If using straightaway, divide the dough up into as many little balls as you want to make pizzas.

Combine above ingredients and let sit. Please note: The longer this oil sits, the more flavour you will get.

With your hands or a pin, stretch the dough out to around 12-14 inches.
In a saucepan, add 1 tablespoon oil and heat until warm, and then add spinach. Cook until wilted, add a pinch of salt and pepper and set aside.
Preheat oven to 350 degrees Fahrenheit.
Place potatoes in a roasting pan with 2 tablespoons of oil, three pinches of salt and pepper and bake in the oven for approximately 25-35 minutes. Set aside.
Slice mushrooms 1/3-inch thick and place on a baking tray with olive oil, three pinches of salt and pepper and bake in the oven for approximately 15-20 minutes.
Turn oven up to 500 degrees Fahrenheit.
Add one heaping tablespoon of Béchamel on the dough and cover evenly giving the dough a ½-inch crust line.
Pick 3-4 ounces of sliced beef and spread evenly.
Add mushrooms, potato, and spinach.
Cover with a thin layer of Mozzarella cheese.
Add red onion.
Bake for approximately 20-30 minutes, or until crust rises and/or crust has a slight brown texture.
When serving, add shaved Parmesan and herb oil sparingly.