PIZZA PIE
1/4 cup chopped onion
2 cloves garlic, minced
2 Tbsp. olive oil
1 (10-ounce) can tomato puree
1/4 cup tomato paste
1/2 tsp. marjoram leaves
1 tsp. dried whole oregano
1 cup sliced ripe olives
2 eggs, beaten
1 pound ricotta cheese
2 Tbsp. chopped onion
1 cup grated Parmesan cheese
1 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
Pastry (recipe follows)
1 (6-ounce) package sliced mozzarella cheese
1-1/2 cups fresh musshrooms
Garnishes: fresh mushroom slices, fresh parsley sprigs
Saute' 1/4 cup chopped onion, and garlic in olive oil until tender. Add tomato puree, tomato paste, marjoram, oregano, and sliced olives, mixing well. Set aside.
Combine eggs and next 6 ingredients, mixing well. Set aside. Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10 pieplate.
Spread 3 tabespoons tomato puree mixture in pastry shell. Layer with half of ricotta mixture and half of mozzarella slices. Cover with half of remaining tomato puree mixture and 1-1/2 cups mushrooms.
Repeat layers with remaining ricotta mixture, mozzarella, and tomato puree mixture. Roll, remaining pastry to 1/8-inch thickness, and place over pizza mixture.
Trim off excess pastry along edges. Fold edges under, and flut. Cut slits in top for steam to escape.
Bake at 425 degrees for 40 minutes or until done. Let stand 30 minutes before serving. Garnish with fresh mushrooms slices or fresah parsley sprigs.
Yields: One-10-inch Pizza Pie
PASTRY PIE:
2 cups unbleached flour
1/2 tsp. salt
1/2 tsp. sugar
3/4 cup butter or margarine
1/4 tsp. lemon juice
1/4 cup ice water
Combine flour, salt, and sugar; cut in butter with a pastry blender until mixture resembles coarse meal.
Combine lemon juice and water; sprinkle over flour mixture until dry ingredients are moistened. Shape into a ball. Wrap on wax paper; chill at least 1-hour, or until ready to use in Pizza Pie.
Yields: One-10-inch double crust, for Pizza Pie
Enjoy:
1/4 cup chopped onion
2 cloves garlic, minced
2 Tbsp. olive oil
1 (10-ounce) can tomato puree
1/4 cup tomato paste
1/2 tsp. marjoram leaves
1 tsp. dried whole oregano
1 cup sliced ripe olives
2 eggs, beaten
1 pound ricotta cheese
2 Tbsp. chopped onion
1 cup grated Parmesan cheese
1 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
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Pastry (recipe follows)
1 (6-ounce) package sliced mozzarella cheese
1-1/2 cups fresh musshrooms
Garnishes: fresh mushroom slices, fresh parsley sprigs
Saute' 1/4 cup chopped onion, and garlic in olive oil until tender. Add tomato puree, tomato paste, marjoram, oregano, and sliced olives, mixing well. Set aside.
Combine eggs and next 6 ingredients, mixing well. Set aside. Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 10 pieplate.
Spread 3 tabespoons tomato puree mixture in pastry shell. Layer with half of ricotta mixture and half of mozzarella slices. Cover with half of remaining tomato puree mixture and 1-1/2 cups mushrooms.
Repeat layers with remaining ricotta mixture, mozzarella, and tomato puree mixture. Roll, remaining pastry to 1/8-inch thickness, and place over pizza mixture.
Trim off excess pastry along edges. Fold edges under, and flut. Cut slits in top for steam to escape.
Bake at 425 degrees for 40 minutes or until done. Let stand 30 minutes before serving. Garnish with fresh mushrooms slices or fresah parsley sprigs.
Yields: One-10-inch Pizza Pie
PASTRY PIE:
2 cups unbleached flour
1/2 tsp. salt
1/2 tsp. sugar
3/4 cup butter or margarine
1/4 tsp. lemon juice
1/4 cup ice water
Combine flour, salt, and sugar; cut in butter with a pastry blender until mixture resembles coarse meal.
Combine lemon juice and water; sprinkle over flour mixture until dry ingredients are moistened. Shape into a ball. Wrap on wax paper; chill at least 1-hour, or until ready to use in Pizza Pie.
Yields: One-10-inch double crust, for Pizza Pie
Enjoy: