ITALIAN RICOTTA TOMATO PIE

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Italian Ricotta Tomato Pie image

An easy-to-make, no-yeast, rustic pizza. Uses a pantry staple - Bisquick! I adapted this from a recipe off the side of my supermarket's box of all purpose baking mix. It's fast and very yummy.

Provided by SaraFish

Categories     Cheese

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

Steps:

  • For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
  • Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
  • Set aside.
  • Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
  • Set aside.
  • In a small bowl, mix ricotta with garlic and parmesan.
  • Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
  • Top with mozzarella cheese.
  • Place tomato slices and then diced tomatoes.
  • Sprinkle with basil and oregano and then drizzle with oil.
  • Moisten the edges of the dough with water and fold up to form a small crust.
  • Bake at 400 for 15 to 20 minutes.
  • Enjoy!

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