ITALIAN RICOTTA TOMATO PIE
An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.
Provided by SaraFish
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
- Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
- Set aside.
- Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
- Set aside.
- In a small bowl, mix ricotta with garlic and parmesan.
- Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
- Top with mozzarella cheese.
- Place tomato slices and then diced tomatoes.
- Sprinkle with basil and oregano and then drizzle with oil.
- Moisten the edges of the dough with water and fold up to form a small crust.
- Bake at 400 for 15 to 20 minutes.
- Enjoy!
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