Best 9 Pizza Di Ricotta Ricotta Pie With Potato Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pizza di ricotta, also known as ricotta pie with potato crust, is a traditional Italian dish that combines the flavors of ricotta cheese, potatoes, and tomato sauce. This savory pie has a crispy potato crust that complements the creamy ricotta filling, while the tangy tomato sauce adds a delicious finishing touch. Originating from the southern regions of Italy, particularly Sicily and Calabria, pizza di ricotta is a popular dish served as an appetizer, main course, or even a snack. Whether you're a seasoned cook or just starting out, this article will guide you through the steps to create a delectable pizza di ricotta that will tantalize your taste buds and leave you wanting more.

Here are our top 9 tried and tested recipes!

RICOTTA PIE (OLD ITALIAN RECIPE)



Ricotta Pie (Old Italian Recipe) image

This is an old Italian recipe for a pie with a sweet crust--just like from the old country. My in-laws are Italian and they say that this is the best pie. It is always requested for Christmas. Mini chocolate bits and lemon rind can be mixed into the batter.

Provided by Misty

Categories     World Cuisine Recipes     European     Italian

Time 3h

Yield 24

Number Of Ingredients 13

12 large eggs eggs
2 cups white sugar
2 teaspoons vanilla extract
3 pounds ricotta cheese
¼ cup miniature semisweet chocolate chips, or to taste
4 cups all-purpose flour
5 teaspoons baking powder
1 cup white sugar
½ cup shortening, chilled
1 tablespoon shortening, chilled
4 large eggs eggs, lightly beaten
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

  • Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
  • Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
  • Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
  • Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
  • Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 45.6 g, Cholesterol 141.6 mg, Fat 13.4 g, Fiber 0.7 g, Protein 12.9 g, SaturatedFat 5.4 g, Sodium 220.1 mg, Sugar 26.5 g

RICOTTA PIZZA PIE



Ricotta Pizza Pie image

Provided by Victoria Granof

Categories     Cheese     Dairy     Egg     Breakfast     Bake     Kid-Friendly     Dinner     Mozzarella     Ricotta     Fall     Winter     Cookie     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 12 servings

Number Of Ingredients 13

For the crust:
3 cups all-purpose flour
1 tablespoon kosher salt
6 tablespoons olive oil
2 eggs, beaten and mixed with 6 tablespoons water
For the filling:
5 eggs, beaten
1/2 cup grated pecorino
1 pound ricotta, excess liquid drained
1 cup salami, such as sopressata, sliced or cut into 1/2-inch cubes
1 cup shredded mozzarella (or mild cheddar or Gouda)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped Italian parsley

Steps:

  • 1. Preheat oven to 400°F.
  • 2. Place the flour, salt, and olive oil in a large bowl and work it with your hands until the oil is incorporated and the mixture resembles crumbs.
  • 3. Add the egg mixture and toss until the dough comes together in a dry mass. (Add another tablespoon or two of water, if needed.) Knead until just smooth.
  • 4. Flatten the dough into a disc; set aside.
  • 5. In a large bowl, combine all the filling ingredients except 1 tablespoon of the eggs and 1 tablespoon of the pecorino.
  • 6. Line the bottom and sides of a 9-inch-diameter pie dish with 2/3 of the dough (rolled out 1/8 inch thick), allowing for a 1-inch overhang.
  • 7. Scrape the filling into the dish and top with the remaining 1/3 of the dough (rolled out to the same thickness). Press the edges together to seal, and cut slits in the top crust.
  • 8. Brush with the reserved egg and sprinkle with the reserved cheese.
  • 9. Bake for 10 minutes, then reduce heat to 350°F and bake until the top has puffed out, about 1 hour more.
  • 10. Let cool 15 minutes before removing from the dish. Serve warm or at room temperature.

CAMILLE'S CRUSTLESS RICOTTA PIE



Camille's Crustless Ricotta Pie image

I made up this recipe for my daughter who is gluten-free. She just loves it for breakfast. It's great with fruit for brunch or with whipped cream for a protein-packed dessert. Can be served warm or cold.

Provided by camille716

Categories     Desserts     Pies

Time 1h20m

Yield 12

Number Of Ingredients 5

5 eggs
1 cup white sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 (16 ounce) containers ricotta cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Beat eggs, sugar, vanilla extract, and cinnamon together in a large bowl until smooth; add ricotta cheese and mix well. Pour mixture into the prepared baking dish.
  • Bake in the preheated oven until set, about 1 hour. Cool for 10 minutes before serving.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 21 g, Cholesterol 100.9 mg, Fat 8.1 g, Fiber 0.1 g, Protein 11.2 g, SaturatedFat 4.4 g, Sodium 123.7 mg, Sugar 17.1 g

CARLA'S TORTA DI RICOTTA



Carla's Torta Di Ricotta image

Provided by Food Network

Categories     dessert

Time 13h10m

Yield 6 servings

Number Of Ingredients 8

2 cups plus 2 tablespoons ricotta cheese
3 tablespoons sugar
1 cup heavy cream
3 tablespoons bittersweet chocolate, finely chopped
1 (8-inch) pie crust, blind baked until cooked through and golden brown.
3 pears, peeled, halved and cored
3 cups water
3 tablespoons apricot jam

Steps:

  • Refrigerate the ricotta cheese in a strainer overnight so that the excess moisture is removed. In a mixing bowl, blend the ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip the cream with 1/2 tablespoon of sugar. Gently fold in the whipped cream into the ricotta mixture along with the bittersweet chocolate. Spread the filling into the piecrust and refrigerate.
  • In a saucepan, heat the remaining 1 1/2 tablespoons sugar and 2 cups of water. Once the sugar has dissolved, add the pears and gently simmer until soft when pierced with a knife. Remove the pears from the pan and let cool. Cut the pears into slices and fan the slices on top of the pie filling, until the surface of the pie is covered. Fill in the gaps with extra pieces of pear, if necessary.
  • In another saucepan, heat the remaining 1 cup water and apricot jam. Stir and cook until the jelly is liquefied, so that it can be used as a glaze. Spread the apricot glaze over the pears and let the pie rest in the refrigerator for 4 hours before serving.

RICOTTA PIZZA



Ricotta Pizza image

A healthy variation on classic pizza is topped with ricotta, roasted pepper, garlic shallots, anchovy fillets, and artichoke hearts.

Provided by Martha Stewart

Categories     Seafood Recipes

Number Of Ingredients 15

1 red bell pepper
1 package dry active yeast
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons minced garlic
7 large shallots (12 ounces), peeled and sliced into rings
4 anchovy fillets, drained and chopped
1 can artichoke hearts, drained and cut lengthwise into 1/4-inch-thick slices
2 teaspoons chopped fresh thyme leaves
1 cup part-skim ricotta
1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon yellow cornmeal
3 tablespoons (1/2 ounce) finely grated Parmesan cheese
Olive-oil cooking spray

Steps:

  • Place red pepper over gas flame or under broiler; roast, turning as needed, until charred on all sides. Remove from heat, and place in a bowl. Cover with plastic wrap for about 10 minutes. Using a paper towel, remove charred skin. Remove stem and seeds, cut into 3/4-inch pieces, and set aside.
  • Place a pizza stone in the oven; heat to 400 degrees. Place 3/4 cup warm water in a medium bowl; sprinkle with yeast. Allow to sit until yeast begins to foam, about 5 minutes. Add 2 cups flour, salt, and black pepper; work with your hands to form dough. Knead until smooth and elastic, about 5 minutes. Cover with plastic wrap; set aside.
  • Heat a large saute pan coated with olive-oil cooking spray over medium-low heat. Add garlic and shallots; cover. Saute until translucent, about 4 minutes. Add anchovy fillets; cook about 2 minutes. Add artichokes; cook until heated through, about 3 minutes. Stir in thyme and reserved red pepper; remove from heat. Place ricotta in a bowl; stir in parsley.
  • Divide dough into three pieces. Cover two with plastic wrap; set aside. Place the third piece on a clean work surface dusted with 1 tablespoon flour. Roll dough out to a 6-by-12-inch rectangle. Sprinkle 1 teaspoon cornmeal on a pizzapeel; place rolled dough on top. Arrange one-third of artichoke mixture on dough; using one-third of the ricotta mixture, drop teaspoonsful onto dough. Sprinkle with 1 tablespoon Parmesan. Transfer to pizza stone; bake until dough is golden brown and crisp, about 10 minutes. Repeat with remaining dough and toppings. Serve.

RICOTTA PIZZA



Ricotta Pizza image

This soft crustless pizza recipe is high in protein and full of great taste! Awesome for those looking for soft foods and also great for those looking for a low fat, high protein alternative to regular pizza. There is no end to the toppings you can put on it! ENJOY!

Provided by OceanFaye

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 eggs
1 (32 ounce) container ricotta cheese
1 tablespoon italian seasoning
2 cups mozzarella cheese
1 (8 ounce) can sliced mushrooms
1 (8 ounce) jar pizza sauce

Steps:

  • Pre-heat oven to 350 degrees.
  • Spray a 9" x 13" baking dish with non-stick cooking spray.
  • Mix eggs, seasoning and ricotta together and smooth into baking dish.
  • Pour pizza sauce on top and spread evenly.
  • Cover with mushrooms, cheese and any other ingredients you might wish to add.
  • Bake for 30-45 minutes at 350 degrees until ricotta sets up.
  • Enjoy!

TORTA RUSTICA WITH RICOTTA AND SPINACH



Torta Rustica With Ricotta and Spinach image

Torta rustica (also called pizza rustica) is a rich, ricotta-stuffed pie that's traditionally baked for Easter in Southern Italy. This version includes greens (either spinach or chard) for color and freshness. The ham is optional; feel free to leave it out, or substitute chopped olives or sundried tomatoes if you're looking for a similar savory bite. The crust, adapted from Nancy Harmon Jenkins's 2007 cookbook, "Cucina del Sole," is sturdy and slightly sweet, which makes a nice contrast to the salty filling. (For more on producing a lattice-style crust, see our How to Make Pie Crust guide.)

Provided by Melissa Clark

Categories     pies and tarts, main course

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 22

2 1/2 cups/310 grams all-purpose flour, plus more as needed
2 tablespoons granulated sugar
1/4 teaspoon fine sea or table salt
3/4 cup/170 grams cold unsalted butter, cut into pieces
1 large egg
1 large egg white (save the yolk for the egg wash)
Zest from 1 lemon
3 to 4 tablespoons iced dry white wine or ice water spiked with 1/2 teaspoon cider or white wine vinegar
3 cups/24 ounces whole-milk ricotta
1 tablespoon extra-virgin olive oil
About 5 cups/5 ounces baby spinach or chard, coarsely chopped
2 garlic cloves, finely grated or minced
1/2 teaspoon fine sea or table salt, plus more as needed
2 large eggs
2 cups/8 ounces shredded fresh mozzarella
1 cup/4 ounces grated Pecorino Romano or Parmesan (pecorino is stronger, Parmesan is milder, or use a combination)
1/2 cup/4 ounces ham, diced (optional)
1/2 cup chopped parsley
1 1/2 teaspoons freshly ground black pepper
1/8 teaspoon red-pepper flakes, plus more as needed
1/8 teaspoon freshly grated nutmeg
Egg wash (1 egg yolk beaten with 1 teaspoon water)

Steps:

  • Make the dough: In a food processor, pulse together the flour, sugar and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Alternatively, mix together flour, sugar and salt in a large bowl, then add butter, working the pieces into the flour with your hands, squeezing and pinching them until the mixture looks like oatmeal.
  • Add egg, egg white and lemon zest, and pulse after each addition. If working by hand, whisk together egg, egg white and lemon zest in a separate bowl, then mix into the butter mixture. Slowly add iced wine, 1 tablespoon at a time, and pulse or mix by hand until the dough just comes together. You may not need all the liquid. The dough should be moist, but not wet.
  • Turn dough out onto a lightly floured surface, and gather and press it into a ball. Divide into 2 portions, one slightly larger than the other, and shape into disks. Wrap the disks tightly with plastic wrap and refrigerate for at least 1 hour and up to 5 days.
  • When ready to bake, heat oven to 375 degrees.
  • Make the filling: If your ricotta seems watery, put it in a sieve and let it drain while you cook the spinach.
  • In a large skillet, heat oil over medium-high heat. Add spinach and cook until wilted, about 2 minutes. Stir in garlic and a large pinch of salt, and continue to cook until spinach is very dry, about 2 minutes longer. Transfer to a large bowl to cool. If any liquid accumulates as the spinach sits, pour it out of the bowl (you don't want it to water down the ricotta).
  • In a food processor, purée drained ricotta and eggs until just combined and smooth. Add to the bowl with the spinach and fold in mozzarella, pecorino, ham (if using), parsley, black pepper, 1/2 teaspoon salt, red-pepper flakes and nutmeg. Set aside when rolling out dough (or chill for up to 4 hours).
  • On a lightly floured surface, roll out the larger pastry dough disk to a 14-inch circle, about 1/8-inch thick. Fit dough into a 9-inch springform pan, pressing the dough up the sides of the pan. Scrape filling into crust and spread evenly. Roll out second pastry disk to a 12-inch circle, about 1/8-inch thick. Cut 1/2-inch-wide strips and weave into a lattice on top of the filling. Seal, trim and crimp the edges. Brush the top of the torta with the egg wash.
  • Place torta on sheet pan and bake until crust is crisp and brown, and filling is firm, 50 to 60 minutes. Cool on a rack for at least 45 minutes before serving.

DOUBLE-CRUSTED RICOTTA PIE



Double-Crusted Ricotta Pie image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Number Of Ingredients 13

Vegetable-oil cooking spray
1 pound ricotta, preferably fresh
1/2 cup confectioners' sugar
1 large egg, lightly beaten, plus 3 large egg yolks
Pinch of coarse salt
1/3 cup chopped candied orange zest
1/3 cup chopped dried cherries
1/4 teaspoon anise seed, ground
1 recipe Pasta Frolla dough
All-purpose flour, for dusting
1/4 cup chopped pistachios
1 tablespoon granulated sugar
Cherry Sauce, for serving

Steps:

  • Preheat oven to 350 degrees. Coat an 8-inch springform pan with cooking spray. Line bottom with parchment; spray parchment. Mix together ricotta, confectioners' sugar, yolks, salt, zest, cherries, and anise in a bowl.
  • Let dough sit at room temperature 15 minutes. On a lightly floured surface, roll out smaller disk of dough 1/8 inch thick; using pan as guide, cut out an 8-inch round. Chill until firm. Meanwhile, roll out larger disk to an 11-inch round, about 1/4 inch thick; fit into bottom and up sides of pan, pressing and patching dough as needed.
  • Spread filling over dough. Fold sides of dough over filling. Brush beaten egg over folded sides. Top with 8-inch disk; brush with beaten egg and sprinkle evenly with pistachios and granulated sugar. Chill 30 minutes. Bake on a baking sheet until golden, about 1 hour (tent with foil if browning too quickly). Let cool completely on a wire rack; remove from pan. Cut into wedges; serve with sauce.

RICOTTA PIE (PIZZA DOLCE) WITH CHOCOLATE AND RASPBERRY



Ricotta Pie (Pizza Dolce) with Chocolate and Raspberry image

My grandmother recalls ricotta pie always making an appearance on Easter when she was little. Now I've taken here recipe and created a pared down version for a more upscale appearance at holidays and other gatherings. -Stephen DeBenedictis, Wakefield, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 6 mini pies.

Number Of Ingredients 18

3 cups all-purpose flour
1 cup plus 2 tablespoons butter
3 egg yolks
3 tablespoons cold water
RASPBERRY LAYER:
1-1/2 cups fresh or frozen raspberries, thawed
1/4 cup sugar
2 tablespoons cornstarch
1 cup semisweet chocolate chips
FILLING:
1-1/2 cups ricotta cheese
2 tablespoons all-purpose flour
1-1/2 teaspoons vanilla extract
2 eggs
1/2 cup sugar
FINISHING:
1 egg white
2 tablespoons coarse sugar

Steps:

  • Place the flour in a large bowl; cut in the butter until crumbly. In a small bowl, whisk egg yolks and water; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide dough in half so that one portion is slightly larger than the other. Wrap smaller portion in plastic wrap and refrigerate., Divide the remaining dough into six portions. Roll out each portion to fit a 5-in. pie plate; transfer pastry to pie plates. Set aside., Press raspberries through a sieve; discard seeds. In a small saucepan, combine sugar and cornstarch. Stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread over the bottom of each crust. Sprinkle with chocolate chips., In a large bowl, beat the ricotta cheese, flour and vanilla until blended. In a small bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. Fold into ricotta mixture. Spread into pastry shells., Roll out remaining pastry; make lattice crusts. Trim, seal and flute edges. Whisk egg white; brush over lattice tops. Sprinkle with coarse sugar., Transfer pies to a baking sheet. Bake at 350° for 30-35 minutes or until crust is golden and filling is set. Cool on a wire rack. Refrigerate until serving.

Nutrition Facts :

Tips:

  • For a crispy potato crust, use a variety of potatoes, such as Yukon Gold or Russet. Russet potatoes will provide a flakier crust, while Yukon Gold potatoes will provide a more tender crust.
  • Be sure to use fresh ricotta cheese. Fresh ricotta cheese will have a creamy and smooth texture, while older ricotta cheese may be dry and crumbly.
  • To make the potato crust, grate the potatoes using a box grater. This will create a fine texture that will help the crust hold together.
  • When assembling the pizza, be sure to spread the ricotta cheese evenly over the potato crust. This will help to prevent the cheese from becoming too thick or too thin.
  • Top the pizza with your favorite toppings. Some popular toppings include mozzarella cheese, pepperoni, mushrooms, and onions.
  • Bake the pizza in a preheated oven until the crust is golden brown and the cheese is melted and bubbly.

Conclusion:

Pizza di ricotta is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy potato crust, creamy ricotta cheese, and your favorite toppings, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give pizza di ricotta a try. You won't be disappointed!

Related Topics