Broccolini and Sun-Dried Tomato Pie

Susan from Food Blogga 

2 tsp olive oil, plus 2 tsp for brushing on top of pies
1 pound pizza dough (brought to room temperature)
1/8 cup sun-dried tomatoes, thinly sliced (dry-packed or oil-soaked)
1/8 cup pine nuts, toasted
1 cup broccolini, chopped
¼ cup black olives, such as Cerignola and Kalamata
½ cup grated Parmesan Reggiano cheese
A few shakes of crushed red pepper
A few dashes of salt

Note: If you’re using dry-packed sun-dried tomatoes, then allow them to rest in warm water for 5 minutes before slicing.

To toast the pinenuts, place in a dry skillet over medium heat for about 1 minute or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

In a large skillet, heat 2 tsp. olive oil; sauté broccolini for about 1-2 minutes until it turns bright green yet remains firm. Add remaining ingredients and gently mix. Heat for 1 minute more, then remove from heat. Taste the filling to adjust seasonings.

To form the pies:
Working on a lightly floured surface, divide the dough in half, and roll into two 8-10-inch ovals. For each piece of dough, put half of the broccolini mixture a bit above the center of the oval. Fold the dough to form a half-moon; seal the edges together by pressing down lightly. Then using your fingertips, fold the edge of the dough up, and pinch around the edge to create a seal. Brush them with the remaining 2 tsp of extra-virgin olive oil.

Baking pies on a baking sheet:
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Bake on a rack in the lower third of the oven for about 20 minutes or until the bottom is browned. Then bump up the heat to 425, and move the pan to the upper third of the oven; bake an additional 15 minutes or until the top of the pie is golden brown and crispy.

Baking pies on a pizza stone:
Preheat the oven to 475-500 degrees, and heat the stone for at least 30 minutes. Cook pies directly on the heated stone for about 15 minutes or until both the bottoms and tops are golden brown and crispy.

1 pound of dough will make 2 large pies.