Ricotta Pizza Pie Recipes

ITALIAN RICOTTA PIE

Steps:

• Preheat oven to 350 degrees F.
• Bring 2 or more quarts of water to boil on stove. In the bottom rack of the preheated oven, place a baking dish such as a 9×13-inch baking dish and fill with the hot, boiled water. Place another oven rack directly over that to next rack position.
• In a large bowl, sift flour, baking powder and sugar. Stir to combine.
• In a smaller bowl combine egg yolks, milk, olive oil, and both extracts.
• Make a hole in the center of the flour and pour in liquid. With a wooden spoon, mix to combine. (If the mixture gets too difficult to combine with a wooden spoon, used your hands to finish mixing).
• Flour your countertop well and place the dough ball in the center, pressing to form a round disc. Keep flouring, pressing and flipping. Flour a rolling pin and gently roll to a circle an inch or two larger than a deep dish 9-inch pie plate.
• Either fold the dough in half and place over half the pie plate, flipping other half over or roll the dough onto your rolling pin than back over the pie plate. Again, the dough is soft and delicate so be gentle.
• Use your fingers to form and press the dough into the confines of the pie dish, crimping the top edge all the way around (as you would any other pie) by pinching with thumb and index finger. Set aside, the shell is not pre-baked.
• Make the filling by placing the ricotta in a large bowl and mixing in sugar until combined.
• Add whole eggs, egg whites and vanilla and stir to combine with a wooden spoon. If lumpy, use a wire whisk to smooth out.
• Pour directly into unbaked crust. Cover the crust edge with foil or pie crust shield so the edges don't get too browned as the pie bakes.
• Place pie in the center of oven on the rack over the water bath and bake for one hour and ten minutes. Turn off oven but leave the pie in the oven for ten more minutes. (Don't open the oven door during any of the time that the pie is in the oven.)
• Carefully remove the pie from the oven and place on a wire rack to cool completely. (Cool completely before refrigerating - if you put the pie in the refrigerator while still warm, it will weep slightly and collect moisture on top.) Chill overnight uncovered.
• Once chilled, cut and serve.

WHITE PIZZA

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.

RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY

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.

RICOTTA PIE (OLD ITALIAN RECIPE)

Steps:

• Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
• Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
• Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
• Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
• Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

RICOTTA PIZZA PIE

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.

BLACKBERRY RICOTTA PIZZA POCKETS

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.