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:

Quickview
334k Calories
13g Protein
19g Total Fat
25g Carbs
7% Health Score
Limit These
Calories
334k
17%

Fat
19g
30%

  Saturated Fat
7g
47%

Carbohydrates
25g
9%

  Sugar
0.35g
0%

Cholesterol
65mg
22%

Sodium
946mg
41%

Get Enough Of These
Protein
13g
28%

Selenium
22µg
33%

Vitamin B1
0.35mg
23%

Vitamin B2
0.34mg
20%

Phosphorus
194mg
19%

Calcium
181mg
18%

Folate
67µg
17%

Vitamin K
16µg
15%

Vitamin B3
2mg
12%

Manganese
0.24mg
12%

Vitamin B12
0.72µg
12%

Iron
2mg
11%

Zinc
1mg
10%

Vitamin E
1mg
8%

Vitamin A
344IU
7%

Vitamin B6
0.1mg
5%

Vitamin B5
0.46mg
5%

Magnesium
18mg
5%

Copper
0.08mg
4%

Potassium
134mg
4%

Fiber
0.89g
4%

Vitamin D
0.28µg
2%

Vitamin C
0.89mg
1%

covered percent of daily need
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