Pretzel Pie with Cottage Cheese Filling

Ingredients:

• 900 g chilled yeast dough for 2 pizzas
• 180 g marinated artichoke hearts, drained
• 300 g frozen spinach, defrosted
• 250 g of cream cheese, room temperature
• 1 tbsp. grated parmesan
• 1/4 tsp garlic powder
• 6 sticks of stringy mozzarella
• 1 tbsp. baking soda
• 2 tbsp (30 g) butter, melted
• Coarse salt for sprinkling

Preparation:

1. Preheat oven to 350°F (175°C). Spray a baking sheet with cooking spray.
2. Wrap the spinach and artichokes in a large clean kitchen towel and squeeze out any excess water. Transfer to a large bowl. Add the cream cheese, Parmesan, garlic powder, a pinch of salt, and a few grinds of pepper. Beat with a hand mixer for about 2 minutes.
3. Unfold the pizza dough sheets and stack them. Using a rolling pin, roll the dough into a 90 x 12 cm (36 x 5.5 in) sheet. Place the spinach filling lengthwise in the center of the dough. Divide each mozzarella stick along the grain into 4 pieces; place strips of cheese along the top and bottom edges of the filling to create a cheese border.
4. Fold the dough in half lengthwise. Press the center edge to seal the filling. Using your hands, roll and stretch the dough into a 150 cm long rope.
5. Form the dough into a giant pretzel and place it on the prepared baking sheet. Bake until almost done and golden brown, about 30 minutes.
6. Dissolve baking soda in 0.5 cups of hot water. Brush the pretzel with the baking soda and continue baking until dark golden brown and crispy, about 10 more minutes. Brush the top of the pretzel with butter and sprinkle with salt. Cool for 5 minutes, then serve warm.