In a medium-sized mixing bowl, whisk together the flour and salt, then cut in the shortening. In a separate bowl, or in a measuring cup, whisk together the egg, vinegar and 2 tablespoons of water, and sprinkle this over the dry ingredients while fluffing
Divide the dough into two pieces, making one piece slightly larger than the other, wrap the pieces well, and chill them in the refrigerator till you're ready to assemble the pie.
Filling5 large eggs1 15-ounce container (1 3/4 cups) ricotta cheese2 tablespoons (about 1/2 ounce) chopped onion1 cup (3 ounces) grated Parmesan cheese1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley1 teaspoon salt1/2 teaspoon ground black p
*Or substitute 1 teaspoon Pizza Lovers' Seasoning for the marjoram and oregano.
In a medium-sized mixing bowl, beat the eggs till they're frothy, then stir in the ricotta, onion, Parmesan, parsley, salt and pepper. Set the mixture aside.
In a medium-sized skillet set over medium heat, heat the olive oil, then add the crushed garlic and saute until golden. Stir in the diced tomatoes, tomato paste, and herbs. Bring the mixture to a boil and simmer for 5 to 10 minutes, until it's reduced and
Use slightly more than half of the pastry for the bottom crust. Roll the pastry to fit a 10-inch deep dish pie pan, a 10-inch cast iron skillet or a 10-inch springform pan; you should roll it till it's about 14 or 15 inches in diameter. Fit the crust into
Spread half of the ricotta mixture over the bottom. Top with half of the mozzarella cheese, then half of the tomato mixture and half of the peppers. Repeat the layers. Roll out the top crust, place it atop the filling, and seal and crimp the edges. Cut ve
Bake the pie in a preheated 425°F oven for 35 to 40 minutes, until it's golden brown. Remove it from the oven, and let it rest for 30 minutes before cutting and serving. If you cut it as soon as it's out of the oven, the filling will ooze out in a spectac
While not as flaky and tender as a pastry crust, this yeast-dough version is quite a bit more reasonable in the fat department. In addition, we've lightened the filling quite a bit. Many of us here at King Arthur are on diets, at least sporadically, and w
For best flavor, make the dough for the crust at least 12 hours, and up to 24 hours, before assembling the pizza. A long, slow, refrigerator rise gives all of the flavor elements time to develop to their fullest.
Dough1 1/4 cups (5 1/4 ounces) King Arthur Unbleached All-Purpose Flour1 cup (5 1/4 ounces) semolina flour2 tablespoons (1/2 ounce) Lora Brody Dough Relaxer(tm) (optional, but very helpful) 1 tablespoon Pizza Dough Flavor (optional but tasty) 1 teaspoon s
*Or substitute 1 teaspoon Pizza Lovers' Seasoning.
Whisk together all of the dough ingredients. Mix and then knead to form a slightly sticky dough. Continue to knead until the dough becomes smooth and shiny. Try not to add any extra flour as you knead, or the crust may be dry. Place the dough into a greas
Place all of the dough ingredients into the pan of your bread machine, program the machine for Manual or Dough, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency as necessary with addi
Beat the eggs, then stir in the ricotta, onion, Parmesan cheese, and salt and pepper. Set aside. Heat the olive oil, add the crushed garlic and diced pepper, and saute until golden. Add the spinach and saute until it wilts and some of the liquid evaporate
Place the diced tomatoes, tomato paste, and seasonings in the pan. Bring the mixture to a boil and simmer for 5 to 10 minutes, until it's reduced and thickened. Remove it from the heat and cool.
Roll the dough to generously fit a 10-inch deep-dish pie plate, 10-inch cast iron skillet (with heatproof handle), or a 10-inch springform pan. The dough round should be at least 18 inches in diameter. Fit it into the pan with some hanging over the edge.
Drain the artichoke hearts and layer them over the cheese. Repeat the layers of ricotta, spinach, tomato sauce and cheese. Fold the overhang toward the middle, leaving a small open space in the center. Bake the pizza in a preheated 425°F oven for 35 to 40