Closed pizza with spinach

Ingredients:

• 225 g of minced spicy Italian sausage (remove the casing)
• 2 bunches (340 g) coarsely chopped fresh spinach, stems removed (about 12 cups) or 1 pack (300 g) frozen spinach (thawed and drained)
• 1 pack (425 g) whole milk ricotta
• 340 gr. coarsely grated mozzarella cheese
• 1/3 tbsp. grated Parmesan cheese, plus 2 tbsp. l.
• 110 g of thinly sliced ​​prosciutto, cut into large pieces
• 2 tbsp. l. olive oil
• 1 teaspoon crushed garlic
• 4 beaten yolks from category CO eggs
• Shortcrust pastry (recipe below)
• 1 beaten egg category CO

Shortcrust pastry:

• 3.5 cups premium wheat flour
• 3/4 cup (170 g) cold butter, cut into pieces
• 1/4 cup cold, hard shortening, cut into pieces
• 1 teaspoon of salt
• 3 beaten eggs category CO
• 2-4 tablespoons of ice water

Preparation:

1. Place a rack in the bottom of the oven and preheat to 190°C.
   
   In a large heavy skillet, heat a tablespoon of oil over medium heat. Add the sausage meat and fry until golden brown, about 5 minutes, breaking it up into pieces. Add the garlic and fry until fragrant, about 1 minute.
   
   Transfer the mixture to a small bowl and let cool.
2. Meanwhile, heat a tablespoon of oil in the same skillet over medium heat. Add the spinach and cook, stirring frequently, until wilted and the juices have evaporated, about 10 minutes. Cool to room temperature. Squeeze the spinach to remove as much moisture as possible.
   
   In a large bowl, lightly beat the egg yolks. Add the ricotta, mozzarella, and 1/3 cup Parmesan. Add the ground beef, spinach, and prosciutto and mix well.
3. Shortcrust pastry: In a food processor, combine the flour, butter, shortening, and salt until crumbly. Add the eggs. With the processor running, add cold water, one tablespoon at a time, until a dough forms. Form the dough into a ball.
   
   Divide the dough into two pieces: one piece should be twice the size of the other. Press the dough into disks. Wrap them in plastic wrap and refrigerate until firm enough to roll out, about 30 minutes.
4. Roll out the larger piece of dough on a lightly floured surface into a circle 43 cm in diameter. Transfer the dough to a 9 cm springform pan. Trim the dough at a height of 2.5 cm.
   
   Spread the cheese mixture into the pan with the dough. Roll out the remaining dough into a 12-inch circle. Fold the dough over the filling. Pinch the edges to create a seam, then fold the edge over to create a decorative fold. Brush the surface of the dough completely with 1 beaten egg. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake on the bottom rack of the oven until golden brown, about 1 hour.
   
   Let rest for 15 minutes. Loosen the sides of the pan and transfer the pizza to a serving platter. Cut into triangles and serve.