Best Ricotta Pizza Pie Recipes

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RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY



Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry image

My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6 mini pies.

Number Of Ingredients 18

3 cups all-purpose flour
1 cup plus 2 tablespoons butter
3 egg yolks
3 tablespoons cold water
RASPBERRY LAYER:
1-1/2 cups fresh or frozen raspberries, thawed
1/4 cup sugar
2 tablespoons cornstarch
1 cup semisweet chocolate chips
FILLING:
1-1/2 cups ricotta cheese
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 eggs
1/2 cup sugar
FINISHING:
1 egg white
2 tablespoons coarse sugar

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.

Nutrition Facts :

RICOTTA PIZZA PIE



Ricotta Pizza Pie image

Provided by Victoria Granof

Categories     Cheese     Dairy     Egg     Breakfast     Bake     Kid-Friendly     Dinner     Mozzarella     Ricotta     Fall     Winter     Cookie     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 12 servings

Number Of Ingredients 13

For the crust:
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 eggs, beaten and mixed with 6 tablespoons water
For the filling:
5 eggs, beaten
1/2 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)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped Italian parsley

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.

PIZZA DI RICOTTA RICOTTA PIE WITH POTATO CRUST



Pizza di Ricotta Ricotta Pie with Potato Crust image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 8

1 3/4 cups ricotta cheese
1 pound boiling or baking potatoes
1 2/3 cups all-purpose flour
1 teaspoon salt
1/2 cup sliced, pitted green olives
Freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh marjoram or summer savory

Steps:

  • Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid.
  • Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously. Bring to a boil and boil until tender, about 30 minutes. Drain well and pass through a ricer or food mill placed over a bowl, or simply mash. Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour. Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it. While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency.
  • Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.
  • On a lightly floured work surface, roll out the dough into an 11-inch round, about 1/4-inch thick.
  • Carefully press it into the prepared pie plate. Turn under the edges and press on to the plate rim.
  • (Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.) Spread the ricotta over the crust, then distribute the olives evenly over the ricotta. Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory.
  • Bake until golden, 30 to 45 minutes. Remove from the oven and place on a rack to cool slightly. Serve warm, cut into wedges

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