Ricotta Pizza Pie
Ricotta Pizza Pie might be a good recipe to expand your main course recipe box. One serving contains 335 calories, 14g of protein, and 19g of fat. This recipe serves 12. For 79 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 5 hours. A few people really liked this Mediterranean dish. If you have kosher salt, ricotta, salami, and a few other ingredients on hand, you can make it. 65 people were impressed by this recipe. It is brought to you by Epicurious. Overall, this recipe earns a solid spoonacular score of 53%. If you like this recipe, take a look at these similar recipes: Ricottan and Vegetable Stuffed Pizza Pie, Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry, and Ricotta Stuffed Spinach And Broccoli Pizza Pie.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 280 minutes
Ingredients:
1/2 teaspoon freshly ground black pepper
2 eggs, beaten and mixed with 6 tablespoons water
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 tablespoons chopped Italian parsley
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzarella (or mild cheddar or Gouda)
Equipment:
oven
bowl
pie form
Cooking instruction summary:
Preparation 1. Preheat oven to 400°F. 2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs. 3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth. 4. Flatten the dough into a disc; set aside. 5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino. 6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang. 7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust. 8. Brush with the reserved egg and sprinkle with the reserved cheese. 9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more. 10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
Step by step:
1. Preheat oven to 400°F.
2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
3. Add the egg mixture and toss until the dough comes together in a dry mass. (
4. Add another tablespoon or two of water, if needed.) Knead until just smooth.
5. Flatten the dough into a disc; set aside.
6. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
7. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
8. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
9. Brush with the reserved egg and sprinkle with the reserved cheese.
10. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
11. 1
12. Let cool 15 minutes before removing from the dish.
13. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
