Recipes

Ricotta Pizza Pie

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Ricotta Pizza Pie

Ricotta Pizza Pie

amanda

Equipment

  • Chef's Knife - Chopping vegetables and slicing ingredients for Ricotta Pizza Pie.

  • Cutting Board - Preparation of pizza toppings safely.

  • Baking Sheet (18-inch) - Large pizza or mini pizzas bake evenly.

  • Parchment Paper - Dough transfer and sheet lining without sticking.

  • Mixer with Paddle Attachment (optional) - Smooth ricotta mixture/pizza dough creation.

  • Digital Kitchen Scale - Accurate ingredient measurement for balance of flavors.

  • Spiralizer (optional) - Adding spiralized vegetables as a topping or crust alternative.

  • Oven Thermometer - Correct oven temperature for even pizza cooking.

  • Pizza Peel - Easy transfer of the pizza in and out of the oven for traditional baking.

  • Measuring Cups & Spoons - Accurate measurement of ingredients in recipes.

Ingredients

  • 3 cups all-purpose flour

  • 1 tablespoon kosher salt

  • 6 tablespoons olive oil

  • 2 eggs, beaten and mixed with 6 tablespoons water

  • 5 eggs, beaten

  • 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)

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons chopped Italian parsley

Instructions

1

Instruction 1

1. Preheat oven to 400°F.
2

Instruction 2

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

Instruction 3

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

Instruction 4

4. Flatten the dough into a disc; set aside.
5

Instruction 5

5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
6

Instruction 6

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

Instruction 7

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

Instruction 8

8. Brush with the reserved egg and sprinkle with the reserved cheese.
9

Instruction 9

9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
10

Instruction 10

10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
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