Italian Ricotta Tomato Pie

Italian Ricotta Tomato Pie

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “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.”

    Ingredients

  • 1 1/2 cupsbaking mix( Bisquick)
  • 1/2 teaspoongarlic powder
  • 1/4 teaspoonblack pepper
  • 1/3 cuphot water
  • 1cupricotta cheese
  • 1clovechopped garlic
  • 1/4 cupparmesan cheese
  • 1cupshredded mozzarella cheese
  • 2mediumtomatoes
  • 1teaspoondried basil
  • 1/2 teaspoondried oregano
  • olive oil

    • Directions

  • 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!

    • Reviews

  • “This was darned tasty. I made it pretty much exactly as written, but I had only a scant cup of ricotta on hand, not quiiite a full cup. I also did the foil and spray step you mentioned (using canola oil cooking spray instead of Pam, which I’ve never bought). Since I live at a high elevation, I baked the pie for a full 20 minutes. The flavor is somewhat mild, so I can see why some other reviewers added other spices and so on. But as is, it’s a light, healthy version of pizza. It did take me a while to prep, but I’m pretty meticulous about things. All in all, a great recipe – thanks!”

  • “This was delicious! We both dove into it and barely came up for air. Having read the other comments about the crust I added hot pepper flakes, parmesan cheese, onion powder and basil to the dough. The crust however was very soft, we ate this with a fork. I thought about giving it 4 stars for that reason but just couldn’t! It was just to good. Thanks a lot for a great dinner!”

  • “This one didn’t go over too well in my house… but I think it has potential.We disliked the bland crust, and all that ricotta didn’t do anything to add any flavor, even though I did add sliced onion and some Italian seasoning. I think on a crisp, seasoned crust, with more spices on the toppings,it might better suit our tastebuds. Thanks anyway!”

  • “This was pretty good…but I thought the crust was a little bland.It was the first time I’ve made homemade pizza dough…so very well could be the chef!!I will try and make it again…hopefully, my pizza skills will improve!”

  • “This was super! I somehow managed to forget to buy mozzarella and I didn’t realize it until too late; however, this was really good without it (I know you’re saying “Pizza without mozzarella? That’s crazy!” but it really was good). It was so nice to be able to put together such a speedy pizza crust – this was my first time using Bisquick, but I’ll be using it again…for this recipe, at least. Thanks for sharing; it’s a keeper!”

  • “I actually tried this on pita bread.It was great.Will definitely try it with the bisquick next time.”

  • “Sarafish,Loved this dish! Since I made biscuits this morning, I used some leftover dough in place of Bisquik. Added pepper and garlic to the dough and let it set all day in fridge. Followed the rest of the recipe but used fresh basil and oregano (since it is in season) then sprinkled the top with cayennne papper and Romano cheese for an extra bit of bite. I am sitting here stuffing my face and trying to type at the same time…chew chew… I will be baking this again!!! (Wonder how it would be with green tomatoes?or onions….I like cold pizza…bet this would be great cold, too… hmmmm) Thanks for posting! =)Barb”

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