Pizza Pie

Yield: 1 9-inch pie ~ 8 pieces

This isn’t pizza pie like you get at the pizzeria. This is literally a vegetarian pizza topping as filling in a pie. Oh my. Take the filling and make it yours. This version includes chard, mushrooms and roasted red peppers. You could substitute some of your other favorite vegetables and add chopped ham, bacon or sausage if you like. This is great for breakfast, lunch or dinner! prednisone treatment for skin rash buy viagra tablets india follow link proventil coupon free 250 words essay topics best admission essay ghostwriting service for university go to site deselex generic viagra admissions advisor cover letter example mcat essay questions sample see url cesar chavez speech essay sample viagra preis in polen click here follow link acheter du viagra aux etats unis essay on fictional characters can you take 2 20mg cialis dissertation services see writing services review altruistic personality definition essay descriptive essay topics high school students how long does prednisone take to work for inflammation cialis generika probepackung thermodynamics research papers For the Crust (yields enough for 1 top and 1 bottom crust):

  • 2 ¼ cups flour
  • ½ teaspoon salt
  • 6 ounces butter, cold, chopped
  • 5 tablespoons iced water

Pulse flour and salt in food processor to mix. Add butter and pulse to mix until butter is the size of peas. With the processor off, add 3 tablespoons of iced water. Turn the food processor on and add the remaining 2 tablespoons of water. Process until dough comes together. Divide in half and roll into 2 10-inch circles on a well-floured surface.

For the Pie Filling:

  • 1 pound chard, chopped
  • 2 tablespoons chopped shallots
  • 2 teaspoons minced garlic
  • 16 ounces cremini mushrooms, sliced
  • 2 roasted red peppers, chopped
  • 8 ounces ricotta cheese
  • 3 ounces shredded Parmesan cheese
  • 1 tablespoons fresh thyme (1 teaspoon dried thyme)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 large eggs, lightly beaten
  1. Heat oven to 375 degrees. Spray a 9-inch pie dish with pan release.
  2. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and swirl it to coat the pan. Add chard and sauté until it begins to wilt, about 1 minute. Remove chard to a large mixing bowl.
  3. Add oil to the skillet (if necessary) and sauté shallots and garlic for 1 minute.
  4. Add mushrooms to the skillet and cook for 5 minutes, stirring occasionally.
  5. Place mushroom and chard mixture in a sieve. Press to drain. Return chard and mushrooms to large bowl with chard.
  6. Add roasted red peppers, ricotta, Parmesan, thyme, salt, pepper and eggs to the large bowl. Stir to combine.
  7. Roll the bottom crust and place it in the prepared pie dish. Spoon vegetable mix into prepared dish. Place top crust on top. Press the edges of the dough together and fold the edges under to flute. Brush top of dough lightly with milk. Cut several slits on the top of dough to allow steam to escape.
  8. Bake at 375 for 45 minutes or until crust is golden brown. Cool 30 minutes.

Adapted from Cooking Light


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