In a small saucepan, heat milk till war 105° to 115°. Soften yeast in the warm milk. In a large mixing bowl beat butter and salt with an electric mixer on low to medium speed till softened. Add 1 cup of the flour; beat till well mixed. Beat in the yeast mixture. Add eggs, one at a time, beating till combined after each one. Beat in Parmesan cheese. Stir in remaining flour. Set aside.
In a medium skillet, cook garlic in hot oil for 30 seconds. Add spinach. Cook and stir 1 minute only till wilted and remove from heat. Se aside. Stir together tomatoes and basil, set aside.
Put half the dough into the bottom of a greased 10-inch spring-form pan (I use Pampered chef round stoneware) or 12 inch pizza pan. Layer in order, leaving a 1-inch border, 1 cup of the mozzarella cheese, the spinach mixture, the provolone cheese, the tomato-basil mixture, prosciutto and remaining mozzarella.
On a floured surface, roll remaining dough to a 10 or 12-inch circle. Place over filling and seal to bottom crust, pressing filling down lightly and crimping crusts together in a decorative manner, if desired. Cover; let rise in a warm place for 1 hour. Brush with mixture of egg white and 1 tablespoon water. Bake in a 375° oven for 40 minutes or till done, covering with foil the last 10 minutes, if necessary, to prevent over-browning.
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|Serving Size: 1 Serving (221g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 479 (66%)|
|Amt Per Serving||% DV|
|Total Fat 53.2g||71 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 17.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 223.3mg||69 %|
|Sodium 1295.2mg||45 %|
|Potassium 341.2mg||9 %|
|Total Carbohydrate 32.4g||10 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 30.8g|
|Protein 30.1g||43 %|
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Calories per serving: 726
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