Ingredients:
1 egg, seperated
1/2 cup chopped pitted ripe olives
1 container (15 ounces) part-skim ricotta cheese
1 1/2 cups (6 ounces)shredded mozzarella cheese, divided
1/2 cup plus 2 tablespoons grated fresh Parmesan cheese, divided
1 tablespoon Italian Seasoning Mix
4 ounces sliced pepperoni, divided
pizza dough
Directions:
1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk, covered, for later use. Beat egg white lightly. Chop olives. Add olives, ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese and parsley to batter bowl, mix well.
2. Divide dough in half. Flour both sides of dough. Roll out one piece of dough to a 9X13-inch rectangle. Place dough in bottom of dish, shaping to cover bottom.
3. Sprinkle 1/2 cup mozzarella cheese over dough to within 1/2 inch of edge. Layer half of the pepperoni over cheese. Spread ricotta mixture evenly over pepperoni. Top with remaining pepperoni and mozzarella cheese.
4. Roll out remaining dough and place over filling. Press dough all around edge to seal with bottom crust. Beat reserved egg yolk and brush over surface of dough. Sprinkle with remaining Parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until deep golden brown. Let stand 10 minutes before cutting.
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