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Ricotta Pizza Pie


For the crust:

  • 3 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 6 tablespoons olive oil
  • 2 eggs, beaten and mixed with 6 tablespoons water

For the filling:

  • 5 eggs, beaten
  • ½ cup grated pecorino
  • 1 lb. ricotta, excess liquid drained
  • 1 cup salami, such as sopressata, sliced or cut into ½-inch cubes
  • 1 cup shredded mozzarella (or mild cheddar or Gouda)
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons chopped Italian parsley
Preheat oven to 400°F.
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.
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.
Flatten the dough into a disc; set aside.
In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino. (Okay, I completely forgot to reserve 1 Tbsp of the egg for the wash. I remedied this by brushing the top with Crisco and a silicone brush.)
Line the bottom and sides of a 9-inch-diameter deep dish pie plate with ⅔ of the dough (rolled out ⅛ inch thick), allowing for a 1-inch overhang.
Scrape the filling into the dish and top with the remaining ⅓ of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
Brush with the reserved egg and sprinkle with the reserved cheese.
Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.

Makes 12 servings (we got about 8 servings)
Source: Cookie October 2007

This one intimidated me. It seemed awful involved and I knew my likely would not turn out like the picture. Honestly for the picture they must have used a spring form pan, the sides are much too straight to have been a pie plate. I choose my Pampered Chef Stoneware Deep Dish Pie Plate.

Me and pie dough do not have a very good past. Once I got so frustrated most of my kitchen and myself ended up covered in dough and flour. Yes I had a tantrum. It has been very finicky stuff for me. This, however, was a very simple crust. I very much liked how it came together and how the end result tasted.

The mixture itself reminded me of a lasagna filling. I used sopressata rounds. I love the very salty taste. I also used the pecorino it called for, but likely you could use a good parmasan, just not the stinky feet kind in a bottle. Next time, I would like to try Gouda with it, that would be incredible!

Tonight we had a little friend eat with us. I wasn’t sure how he would take to this dish, but he seemed to really like it. Every bite was followed by “mmmmm”. The sopressata seemed to take a little getting used to, but he did eat! You know a meals a keeper when that happens.

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