Food & Wine

SAVORY PIE WEEK: RICOTTA PIZZA PIE

Pie is a fabulous dessert. But in the fall and winter, it also makes a fabulous dinner. This week, we'll share some succulent savory pie recipes. Today's comes from www.grouprecipes.com.

For the crust:

3 cups 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 (or Romano) cheese

1 lb. Ricotta, excess liquid drained

1 cup salami, sliced or cut into 1/2-inch cubes

1 cup shredded Mozzarella (or mild Cheddar or Gouda)

1/2 teaspoon black pepper

2 tablespoons chopped Italian parsley

For directions on assembling this recipe, follow this link.

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