Ricotta Pizza Pie Recipes

Steps:

• 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.

Steps:

• Fill a Dutch oven about halfway with veggie oil and heat to 375 degrees F. Line a sheet pan with paper towels and set aside.
• Roll the pizza dough to about 1/4-inch thick on a floured work surface. Cut out as many 4-inch rounds as you can. Reroll the dough, if needed, to get 6 rounds total.
• Combine the ricotta, confectioners' sugar and vanilla in a small bowl. Stir in the basil.
• Dollop a scant tablespoon of filling in the center of each dough round and place a blackberry on top. Dab a little water around the edge of each dough round. Fold over to make half-moons and pinch well with your fingers to seal.
• Add the pockets to the hot oil in batches and fry until golden and puffed, about 3 minutes. Remove to the lined sheet pan. Sprinkle on confectioners' sugar.

Steps:

• Preheat a pizza stone if you use one along with the oven to 425 degrees F.
• Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve.

Steps:

• Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
• Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
• Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
• When ready to bake, heat oven to 375 degrees.
• Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
• In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
• In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
• On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
• Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

Steps:

• Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, 1/2 cup sugar, shortening, 2 eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a bowl until dough comes together.
• Press dough into a 9-inch pie dish, reserving about 1 tablespoon of dough for topping.
• Beat ricotta cheese, 3/4 cup sugar, 2 eggs, 2 teaspoons cinnamon, and 2 teaspoons vanilla extract in a bowl until smooth; pour cheese filling into prepared pie dish.
• Divide reserved dough into 3 balls. Flatten balls and arrange atop pie filling.
• Sprinkle a pinch of cinnamon and a pinch of sugar over pie, if desired.
• Bake in the preheated oven until crust is golden brown and filling begins to firm, about 75 minutes.
• Chill pie in refrigerator until fully firm, about 3 hours.