This recipe is one of my husband's favorites! It's supposed to be made with pizza dough, but I make it with pie crust.You can do either, but I find pie crust easier to make. Everyone I have ever made this for has LOVED it!!
Provided by Fran Murray
Categories Savory Pies
Time 1h10m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375 degrees.
- 2. In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
- 3. In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
- 4. On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
- 5. Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
- 6. Let stand 5 minutes before serving. Makes 8 servings.
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