1 lb. Ricotta cheese
2 Tbsp. chopped onion
1 c. grated Parmesan
chopped parsley, about 1 Tbsp.
salt and fresh ground black
2 Tbsp. olive oil
2 cloves garlic
10 oz. tomato puree
4 oz. tomato paste
1/4 tsp. dried marjoram
1/2 tsp. dried oregano
2/3 c. sliced ripe olives
1/2 lb. thinly sliced
1 very large bell pepper
This is not a pizza you're likely to find in this
country; it is a hearty, 2-crust pie, an Italian pizza.
Prepare your favorite pastry recipe. Line a 10-inch pie
dish and roll out a top crust. Beat the eggs; stir in the
Ricotta cheese, onion, parsley, Parmesan cheese and season
liberally with salt and pepper; set aside. Heat the olive oil
in a small saucepan. Crush the cloves of garlic into it and
add the herbs. When the garlic is clear and begins to turn
gold, stir in the tomato puree, tomato paste, olives and once
again, season well with salt and pepper. Slice the Mozzarella
thinly. Seed the green pepper and slice it into matchsticks.
Now you are ready to assemble: Spread half (or a little
more) of the Ricotta mixture in the prepared pie shell.
Arrange over it half the Mozzarella slices. Cover with half
the tomato sauce and spread half the green pepper over it.
Repeat all the layers and cover with the top crust. Pinch the
edges securely together and flute. With a very sharp knife,
make 3 long parallel slashes through the top crust. Bake the
pie in a preheated 425 degrees oven for about 35 to 40 minutes or
until it is well browned. Let it stand for 1/2 hour before
serving (important). Serves 6 to 8 generously.
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