Ricotta Pizza Pie
A hearty Italian-style pie combining the richness of ricotta, salami, and three kinds of cheese encased in a homemade olive oil crust. Perfect for serving as a main dish, this rustic pie is reminiscent of both a pizza and a savory Italian Easter pie.
Ingredients
- •3 cups all-purpose flour
- •1 tablespoon kosher salt
- •6 tablespoons olive oil
- •2 whole eggs, beaten and mixed with 6 tablespoons water
- •5 whole eggs, beaten
- •½ 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)
- •½ teaspoon freshly ground black pepper
- •2 tablespoons chopped Italian parsley
Cooking Instructions
- 1.
1. Preheat oven to 400°F.
5 min
- 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.
5 min
- 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.
10 min
- 4.
4. Flatten the dough into a disc; set aside.
2 min
- 5.
5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
5 min
- 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.
10 min
- 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 min
- 8.
8. Brush with the reserved egg and sprinkle with the reserved cheese.
3 min
- 9.
9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
70 min
- 10.
10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.
15 min
