Nonas Pizza Pies Recipes

Steps:

• Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
• Preheat the oven to 400 degrees F.
• Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
• Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.

Steps:

• Position an oven rack about 8 inches from the broiler element and preheat the broiler.
• Combine the flour, cornmeal, baking powder, sugar, salt and baking soda in a food processor and pulse to combine. With the motor running, add 1/2 cup water and process, scraping down the sides as needed, until the flour is incorporated and the dough comes together to form a ball that is still slightly sticky.
• Lightly flour a work surface and your hands. Form the dough into a neat ball between your hands and put on the work surface. Sprinkle with flour and roll into a 10-inch circle.
• Spread the olive oil in a 12-inch cast-iron skillet to cover the bottom. Put the dough in the skillet and flip so both sides are coated in oil. Top with the desired toppings.
• Put the skillet over high heat and cook for 5 minutes, then transfer to the boiler and cook until the cheese is melted and golden, about 4 minutes.

Steps:

• For the cookies: Whisk together the flour, salt and pepper in a large bowl. Add the sesame oil and toss with a rubber spatula until some, if not most, of the flour granules are hydrated in the oil and become pea-size pieces.
• Transfer the flour mixture to a fine-mesh sieve set over a large bowl. Use a metal spoon to scrape the mixture in the sieve to help it pass through. The resulting dough will resemble a coarse ground cornmeal.
• Add the soju and ginger-infused simple syrup and toss together with the rubber spatula until just combined. Put your hands in the bowl and gently knead and press the dough into a ball until there are no specks of dry flour. Do not overwork the dough. Keep in mind that the dough is supposed to be very dry and crumbly. It's OK if some dough breaks apart. You'll know the dough is ready when it's pressed and pinched together, but holds its shape.
• Gather the dough, adding 1 teaspoon of soju at a time if needed. Gently pat down the dough into a square and wrap tightly in plastic wrap. Refrigerate and let rest for 1 hour.
• Meanwhile, make the coating syrup.
• For the coating syrup: Bring the jochung, honey, sugar, cinnamon, ginger and 1/2 cup water to a boil in a medium pot over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and transfer to a large bowl to cool.
• Roll the rested dough into a 1/2-inch-thick large square (about 7-inches-by-7-inches), lightly brushing the work surface or rolling pin with sesame oil as needed. Cut the dough in half vertically. Flip over one half and place it directly on top of the remaining half. Press down on the dough and roll it out into a 1/2-inch-thick square again. Repeat the process of cutting, flipping, layering and rolling out the dough two more times.
• Cut the final dough square into 16 pieces (each about 1 3/4 inches). Make a small hole in the center of each cookie with a toothpick and set aside.
• Heat at least 1 inch of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a deep-fry thermometer registers 300 to 320 degrees F. Line a sheet tray with paper towels.
• Add all the cookies into the oil (it is OK to overcrowd in this case) and fry, carefully stirring constantly with long chopsticks or a long-handled wooden spoon, until the cookies are deep golden brown, 4 to 6 minutes. Transfer to the prepared sheet tray and let cool.
• Toss the cooled cookies in the coating syrup in a large bowl and let sit for 4 to 8 hours. Tranfer the cookies to another sheet tray fitted with a cooling rack and garnish the center of each cookie with 3 pine nuts. Let sit for 1 hour and serve.
• For the ginger-infused simple syrup: Bring the sugar, ginger and 1 cup water to a boil in a small pot over medium-high heat. Lower the heat and simmer for 5 minutes. Turn off the heat and whisk in the honey. Let cool and discard the ginger slices.
• The syrup can be refrigerated in an airtight container for up to 1 week. Use it to sweeten hot coffee or tea, or in a cocktail.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
• Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
• Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
• Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Steps:

• 1. Remove casings from sausage. Cook sausage in a medium skillet until browned, stirring to crumble; drain well and set aside.
• 2. Line a 9 inch pie plate with half of pastry; flute edges. Bake at 450 degrees for 5 minutes. Remove from oven and reduce temperature to 350 degrees.
• 3. Combine cottage cheese and eggs, beat well. Stir in sausage, 2 cups mozzarella cheese, pepperoni, parmesan cheese and pizza sauce. Pour into two baked 9" pie pastrys.
• 4. Bake at 350 degrees for 40 minutes. Remove pizza from oven, cover with remaining mozzarella. Put back in oven and bake for another five minutes or until cheese is melted. Let cool 10 minutes before serving.