Decadent cheese pie (mf)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pie dough for two crusted pie | ||
| 5 | larges | Eggs, lightly beaten |
| ½ | pounds | Ricotta cheese |
| ½ | pounds | Fresh mild goat's cheese |
| ¼ | cup | Thinly sliced scallions |
| ¼ | cup | Finely chopped parsley |
| ¼ | cup | Finely chopped fresh basil |
| 1 | cup | Freshly grated parmesan cheese |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil |
| 2 | mediums | Clove garlic, minced |
| 1 | teaspoon | Dried oregano |
| 10 | ounces | Tomato puree |
| 4 | ounces | Tomato paste |
| ½ | cup | Sliced black oil cured olives |
| ½ | pounds | Thinly sliced mozzarella cheese |
| 1 | large | Red bell pepper, seeded, sliced into matchstick pieces |
Directions
Preheat the oven to 425 degrees. Combine the eggs with the ricotta cheese, goat's cheese, scallions, parsley and basil and Parmesan and season well with salt and pepper.
In a medium skillet heat the olive oil. Stir in the garlic and oregano.
When the garlic is on the verge of turning golden, add the tomato puree, paste and olives. Season with salt and pepper.
Spread half of the cheese mixture in the prepared pie shell. Spread half of mozzarella, sauce and bell pepper. Make a second layer with ricotta cheese, mozzarella, sauce and bell pepper. Cover with the top crust and pinch edges together and flute them.
Make 3 long parallel slashes through the top crust. Set pie plate on a baking sheet to catch drips and bake for 40 minutes or until well browned.
Let stand for 1 hour. Serve with a crisp green salad with mustard dressing.
Yield: 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer <4paws@...> by TVFN Website on May 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6690 Posted to MC-Recipe Digest V1 #606 by 4paws@... (Shermeyer-Gail) on May 12, 1997