Best White Pie With Ricotta Burrata Pecorino And Mushroom Tapenade Recipes

WHITE PIE

White Pie image

In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time.

Provided by sugarpea

Categories Pie

Time 50m

Yield 1 9inch pie, 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons flour
2 tablespoons cornstarch
1 cup sugar
1 dash salt
4 egg whites
2 cups milk
2 tablespoons butter
2 teaspoons white vanilla
1/4 teaspoon almond extract
1 9 inch pie shell, baked
2 cups fat-free whipped topping
2 tablespoons ground almonds

Steps:

In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
Remove from heat and add butter, white vanilla and almond extract, stir.
Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
When ready to serve top with whipped topping and sprinkle with ground almonds.

WHITE PIE WITH RICOTTA, BURRATA, PECORINO AND MUSHROOM TAPENADE

White Pie with Ricotta, Burrata, Pecorino and Mushroom Tapenade image

This is a sauceless option for pie. Don't have truffles? Make it without.

Provided by Food Network

Categories main-dish

Time 2h20m

Yield 1 pizza

Number Of Ingredients 16

Ingredients

1 1/2 cups plus 3 tablespoons extra-virgin olive oil, plus more if needed
3 large shallots, roughly chopped
Kosher salt and freshly ground black pepper
10 large cloves garlic, roughly chopped
8 ounces Shiitake mushrooms, stemmed and roughly chopped
All-purpose flour, for the surface
One 6-ounce ball pizza dough, at room temperature
1 cup shredded low-moisture mozzarella
4 ounces robiolina cheese, rind removed, or 2 ounces cream cheese
1/4 cup finely grated Parmesan
1/4 cup finely grated pecorino
Kosher salt and freshly ground black pepper
4 ounces fresh burrata
Extra-virgin olive oil, for drizzling
1/2 cup fresh ricotta
Truffles, for serving, optional

Steps:

Place a pizza stone in the center rack of the oven. Preheat the oven to 475 degrees F for 1 to 2 hours before you're ready to bake the pizza to get the stone nice and hot.
For the mushroom tapenade: Heat 3 tablespoons of the oil in a medium skillet over high heat. Add the shallots, season with salt and cook, stirring occasionally, until they begin to caramelize, 1 to 2 minutes. Add the garlic and continue to cook, stirring occasionally, about 3 minutes. Add the mushrooms and more oil if needed, season with salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes.
Combine everything in a food processor, steam in the remaining 1 1/2 cups oil and process until roughly pureed. Season with salt and pepper to taste. Set aside or keep in an airtight container in the refrigerator up to 2 weeks. Makes about 3 cups.
For the pizza: Generously sprinkle a flat work surface with flour. Use a rolling pin to stretch the dough into an 11-inch circle. Transfer the dough to a lightly floured pizza peel or unrimmed baking sheet so it can slide right onto the pizza stone in the oven. (I use the bottom of a baking sheet.)
Top the dough with the mozzarella and dollops of the robiolina. Sprinkle the Parmesan and pecorino over top. Top with a couple grinds of black pepper.
Turn off the oven and turn on the broiler. Use the peel or half-sheet to slide the pizza onto the pizza stone. The heat from the stone will cook the bottom of the pizza and the boiler will char and cook the top, mimicking a Neapolitan pizza oven. Bake until the bottom is cooked, the cheese is melted and the top and edges are charred, 5 to 6 minutes.
Place the burrata in a small bowl with a drizzle of olive oil and a pinch salt and break it up with a spoon. Place it on top of the hot pizza, along with dollops of the ricotta.
Drizzle with the mushroom tapenade and top with truffles if using. Slice the hot pizza and serve immediately.