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    You are in: Home / Recipes / Italian Ricotta Tomato Pie Recipe
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    Italian Ricotta Tomato Pie

    Italian Ricotta Tomato Pie. Photo by SaraFish

    1/1 Photo of Italian Ricotta Tomato Pie

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    SaraFish's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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).
    3. 3
      Set aside.
    4. 4
      Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
    5. 5
      Set aside.
    6. 6
      In a small bowl, mix ricotta with garlic and parmesan.
    7. 7
      Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
    8. 8
      Top with mozzarella cheese.
    9. 9
      Place tomato slices and then diced tomatoes.
    10. 10
      Sprinkle with basil and oregano and then drizzle with oil.
    11. 11
      Moisten the edges of the dough with water and fold up to form a small crust.
    12. 12
      Bake at 400 for 15 to 20 minutes.
    13. 13

    Ratings & Reviews:

    • on June 11, 2010


      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!

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    • on May 19, 2010


      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!

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    • on August 01, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Italian Ricotta Tomato Pie

    Serving Size: 1 (226 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 425.0
    Calories from Fat 207
    Total Fat 23.1 g
    Saturated Fat 11.6 g
    Cholesterol 59.8 mg
    Sodium 900.8 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 1.8 g
    Sugars 7.4 g
    Protein 19.8 g

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