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)
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.