Crust

1. The crust needs preparation ahead of time. You'll need at least an hour to start, before beginning to prepare the other ingredients. The time is necessary to allow the dough to chill and rest in the refrigerator before rolling it out (which will require another good ten minutes to do it properly).

2. In a food processor with at least a 7- or 8-cup capacity bowl, fitted with the usual general purpose (or multi-purpose) blade, after locking the bowl in place and inserting the blade, first dump in the flour evenly, cut the chilled butter into pieces about the size of a ½-inch die, and dump these in evenly. Add the scant ⅛ of a teaspoon of salt.

3. Lock the bowl cover in place, and pulse the mixture in very short bursts, until it attains the appearance of very coarse cornmeal. Add one or two tablespoons of ice water through the food chute and pulse again. Keep adding water in similar very small amounts (you may have to add more than the total 6 tablespoons specified, so have more on hand), pulsing between dollops. The idea is to moisten all the dough, but only until it begins to form very small clumps.

4. Do not allow the dough to form a solid mass. Stop when it still looks very loose.

5. Dump the contents of the food processor bowl (being careful of the blade falling out) onto a sheet of wax paper on the countertop.

   The dough should adhere to itself easily, but not be sticky. If it is still slightly sticky and moist, dust your fingers and hands very lightly with flour. Though you should refrain from touching the dough with your bare skin. Your body heat can affect the texture and elasticity of the dough. The object is to keep the butter from melting.

   From the outside of the wax paper, using it as a barrier, form the dough into a ball, and minimally form it using your fingers and hands to a uniform shape with a smooth surface. If it's still sticky at all, very very lightly dust it with flour and use your hands directly to smooth it out.

   It should be about the size of a regulation baseball (hardball), about 3" in diameter.

6. Wrap the ball of dough in plastic wrap completely, and place in the refrigerator for at least an hour. This is to allow the dough to relax whle the butter and flour bond.

Preheat Oven to 400°F / Continue to Prepare Crust

1. After an hour or longer, with a small cup of flour handy, if needed, for dusting, take the ball of dough out of the fridge and unwrap it. Place it on your usual rolling surface, dusted with flour, and cleared sufficiently to roll out a 12-13" in diameter circle of crust.

   Even after an hour, the dough should be very firm. First, gently tap the top of the ball using the roller as a hammer. Slightly flatten the top. Turn the ball over, and repeat the flattening of what had been the bottom of the ball. Make sure the surface of the ball on the rolling surface is dusted with flour.

   After three or four repetitions on top and bottom of the dough, it should begin to take on the appearance of a very thick disk. When it has a diameter of about two inches, make sure top and bottom surfaces have a dusting of flour, and begin to roll evenly in all directions (to keep the dough circular).

   Every minute of rolling, invert the dough, and continue to roll evenly in all directions.

   When you have an even crust (it should be about ¼" thick) that is about 1 to 2 inches wider than the outer diameter of the skillet in which you will bake the pie, you are done rolling.

2. Carefully fold one half the crust over the other and center on the cast iron skillet you will use to bake the pie. Unfold the crust, and gently tamp with your fingers to have the crust conform to the interior surface of the skillet, rising on the sides to drape over the edges of the side.

   Fold the edges of excess dough over into the pan and crimp at the top, which will make the top edge slightly thicker.

   Prick the bottom and the sides of the crust with the points of the tines of a dinner fork, every ½-inch or so.

3. In an oven pre-heated to 400°F, place the skillet with the crust on a middle rack, and bake for 10-15 minutes, until the crust has just begun to show some color – a very pale gold.

   Remove the skillet to a heat-proof surface until ready to fill the crust with all the toppings.

Preheat Oven to 500°F for Baking

Preparing the vegetables for filling the pie

1. After skinning and coring the tomatoes, quarter each one lengthwise.

   With a paring knife remove any pith and roughly seed each quarter.

   Cut the quarters in half crosswise, and set aside all these sections for a quick sautée in garlic and oil.

2. In a separate pan or skillet, heat a tablespoon of olive oil briefly over a medium burner. Add the sliced garlic, and when it begins to cook in the oil, add the tomatoes and mix well with the garlic and oil.

   Add a few pinches of salt and fresh ground pepper to the tomatoes as they cook.

   Cook slowly, stirring often, for 5-10 minutes, until the tomatoes begin to soften. They will give off a fair amount of liquid. When the liquid begins to reduce, remove the tomatoes from the heat, and drain the tomatoes in a stainless or other non-reactive sieve. Drain well, and set aside.

3. In a medium saucepan, add enough water to cover the broccoli. Bring to a slow boil. Add a tablespoon of granulated sea salt.

   Add the broccoli florets and parboil, uncovered, for four minutes.

   Remove all the florets with a slotted spoon and set aside in a bowl.

4. Make sure the spinach has been thoroughly rinsed clean.

   To the still boiling salted water in the saucepan add all the spinach leaves at once. After a minute, drain the spinach in a colander or sieve, and after a minute of draining, gently press out any residual water.

   Add the spinach to the bowl of broccoli and gently mix the vegetables until evenly distributed.

Adding toppings/Filling the pie

1. Sprinkle half the grated parmesan or grano over the bottom of the crust in the skillet.

2. Distribute the tomato sections evenly over the bottom of the pie.

3. Add the broccoli and spinach to the pie, distributing them evenly, mixed with the tomato sections.

4. Mix the shredded mozzarella and cheddar together until distributed evenly, and then spread over the vegetables evenly. Add fresh ground pepper over all to taste.

   Sprinkle the remaining grated parmesan or grano over the toppings.

   Drizzle with a moderate amount of olive oil overall.

Cooking

1. Put the skillet with the pie on the middle rack of a pre-heated 500°F oven.

   Cook for 10-12 minutes, or until the cheeses are just beginning to brown, and the crust is golden.

   Remove the skillet from the oven and place on a heat proof surface or trivet. 

   Serve slices from the pan at the table.