all-recipes, main-course



2 cups All purpose Flour

pinch Of salt

8 tbsp Butter

8 oz Ricotta cheese

1 tbsp Chopped onion

2 oz Fresh Parmesan cheese (grated)

2 Eggs Black pepper

2 tbsp Chopped parsley

1 tbsp Tuscan Herb Olive oil

1 Clove garlic crushed (can use garlic powder instead)

1 Small can of sliced black olives

7 oz Tomato paste

4 oz Mozzarella cheese thinly sliced

1 Green pepper sliced into thin strips

2-3 tsp Chopped oregano, if you cannot find fresh oregano, can use dried oregano and mix with 2-3 tsp of The Southern Olive Oregano White Balsamic Vinegar 1 Beaten egg for brushing top of pie


1. Preheat the oven to 400 degrees

2. For the Pastry: sift flour and salt, add butter, add enough water to bind the dough, roll out ½ dough to line an 8 inch deep greased pie pan and save the remaining dough for cover the pie (if dough is too difficult to make, can use frozen pie already made dough/shells in grocery store)

3. Mix the ricotta, onion, Parmesan, eggs, black pepper and parsley (set aside)

4. Heat the Tuscan Herb olive oil in a small pan and sauté the garlic with the oregano

5. Stir in tomato paste and olives to the garlic mixture

6. Spread ½ the ricotta mixture on the base of the pie shell then cover with ½ the mozzarella slices, then cover with ½ the tomato mixture and ½ the pepper slices and repeat until all ingredients used in the layers

7. Roll out the remaining dough and make a lid to the pie sealing all the edges.

8. Brush the top of the pie with beaten egg and then cut 4 thin holes approximately ½-1 inch with knife on top.

9. Bake x 30-40 minutes

10. Let it cool for 5-10 minutes before cutting

Published in Main Course

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