Thursday, August 12, 2010

Pizza Pie

My husband and I decided to start cooking from scratch more because it is cheaper and healthier. Also it is fun and satisfying. So far we have made fajitas, stir fry, and pizza pie. I am really proud of my pizza pie. I had to kneed the dough and everything! I didn't have a pizza pan so it is kinda square instead of round but it was delicious! It came out perfect and golden brown. My husband ate half of the beast in one sitting! The rest was gone the next day. : )


1 Pkg. Pillsbury Hot Roll Mix

1 cup hot water (110-120 degrees F)

1 egg, slightly beaten


1 large onion, sliced

1 medium red bell pepper, cut into julienne strips

1 tablespoon oil

1 teaspoon basil leaves

1 teaspoon oregano leaves

8oz. can tomato sauce

3 1/2 oz. pkg. sliced pepporoni

15 oz. carton ricotta cheese

1/4 cup grated Parmesan cheese

1 egg, slightly beaten

8 oz. (2 cups) shredded mozzarella cheese

1 egg, slightly beaten

1 tablespoon water

Grease 12 inch pizza pan. Open Hot Roll Mix. In large bowl, combine flour mixture and yeast from foil packet; mix well. Stir in hot water and 1 egg until dry particles are moistened. Turn dough onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough for two to three minutes or until smooth and no longer sticky. Reserve about 1/4 cup dough for decorative cutouts. Divide remaining dough into two equal parts; shape into balls and cover loosely with plastic wrap while preparing filling.

In large skillet over medium heat, saute onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce, and pepperoni; simmer 5 minutes.

In small bowl, combine ricotta, parmesan, and 1 egg. Mix well.

Heat oven to 375 degrees F. On lightly floured surface,roll half of dough into 14 inch circle. Place in prepared pan; spoon hot pepperoni mixture over dough. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into 14 inch circle; place on top of filling. Fold edge of top crust ender bottom crust; flute to seal. With tip of knife, make 5 slits in top crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. Roll out reserved 1/4 cup dough to about 1/8 inch thickness. Cut into decorative shapes and arrange on top of crust. Brush with egg mixture. Bake at 375 degrees F for 25 to 35 minutes or until deep golden brown. Let stand 5 minutes before serving.

No comments: