Italian Easter Pizza Recipe Ricotta Recipe For Lasagna

ITALIAN EASTER PIE | PIZZA RUSTICA

Steps:

• In a food processor fitted with the blade attachment, combine the flour, cold cubed butter, olive oil, egg, and salt. Pulse just until the mixture is combined; it should resemble coarse sand. With the food processor running, pour 4 tablespoons of cold water in and mix until the dough comes together and forms a ball.
• Lay out a piece of plastic wrap. Dump the dough on to the plastic wrap and press together into a disk shape. Wrap in plastic wrap and refrigerate for at least an hour or overnight.
• In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside.
• Preheat oven to 425 degrees. Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top crust. On a lightly floured surface, roll out the larger piece of dough into a circular shape. Carefully place the dough in a greased springform pan and line the insides and bottom with it. You can use any scrap pieces to fill in the gaps in the pan.
• Pour the ricotta filling into the crust. Use a spatula to smooth and even it out.
• Roll out the remaining pie crust into a circle. Place it over top of the ricotta filling. Trim any excess overhang and use the side crust to roll over the top crust of the pie. Brush the pie with a beaten egg and make a small "x" shape in the middle of the pie to allow steam to escape.
• Place the pie on the middle rack of the preheated oven and immediately reduce the temperature to 350 degrees. Bake for about 75 minutes or until the crust is golden brown. Let cool for five minutes before removing the collar; let sit for another 10 minutes before slicing and serving.

ITALIAN RICOTTA EASTER BREAD

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

PIZZA LASAGNA

Steps:

• Cook noodles as directed; drain. Be careful to keep them a little bit firm.
• Heat oven to 350 degrees. Spray 12x8 inch (2 qt) casserle dish with cooking spray.
• In 2 qt saucepan, mix pizza sauce and tomatoes. Cook over medium heat, stirring frequently, until heated.
• In medium bowl, mix ricotta cheese and italian seasoning.
• Spread 1/4 cup pizza sauce mixture in bottom of pan. Arrange three cooked noodles over sauce. Spoon and spread half of ricotta mixture over noodles.
• Top with 1/2 cup of mozzarlla cheese, 1 cup sauce mixture, 1/3 each of pepperoni slices, mushrooms, olives and bell pepper.
• Repeat layers once.
• Top with remaining noodles, sauce mixture, mozzarella cheese, pepperoni slices, mushrooms, olives and bell pepper. Sprinkle parmesan on top.
• Bake uncovered fr 30-35 minutes or until bubbly. Let stand 15 minutes.

RICOTTA FREE LASAGNA

Steps:

• Pre-heat oven to 350 degrees.
• In large skillet brown ground beef until fully cooked.
• At the same time in large pot boil lasagna noodles; if noodles are pre-cooked omit this step.
• When ground beef is fully cooked add tomato sauce. Bring to a boil for 5-10 minutes allowing the flavors to mingle.
• At the same time melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat.
• In 9x11 baking dish start assembling lasagna. Lay a full layer of noodles, a full layer of thinly sliced deli ham*, spoon ground beef sauce over ham layer, sprinkle mozzarella over completely covering everything, and lastly spoon milk sauce over top of cheese. Continue layering process until all ingredients are used or pan is full.
• Place in oven, cook for 60 minutes or until top is golden brown.
• Tips:.
• I like to end with a full layer of noodles on top and cover with mozzarella and Parmesan.
• Ham may be chopped and sprinkled over noodles to help ease of eating.
• If pre-cooked noodles are used more of the milk sauce may be necessary and cook time may need to be a little longer.

RICOTTA PIZZA PIE

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.

PIZZA LASAGNA RECIPE BY TASTY

Steps:

• Over medium-high heat, cook Italian sausage until browned, then remove from pan and set aside.
• In the same pan, cook onion until translucent, then add bell peppers and garlic. Cook until the veggies are soft, about 10 minutes. Set aside.
• Preheat oven to 375ºF (190ºC).
• In a 9 x13-inch (23cm x 33cm) baking dish, begin to assemble the lasagna by spreading a thin layer of sauce on the bottom of the pan.
• Then, layer ingredients in the following order: noodles, ricotta, sausage, veggies, mozzarella, sauce, noodles, ricotta, pepperoni, basil, mozzarella, sauce, noodles, marinara, mozzarella, veggies, sausage, and pepperoni.
• Place pan on a sheet tray and bake for 45-55 minutes, or until bubbling and starting to brown around the edges.
• Enjoy!

SPECIAL ITALIAN EASTER PIZZA

Steps:

• Cook and stir Italian sausage in a skillet over medium heat, breaking the sausage into crumbles as it cooks, until well browned, 5 to 8 minutes. Drain excess grease; set sausage aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Oil the bottom and sides of a 10-inch springform pan with olive oil.
• Cut 1/3 of the dough off the loaf and set aside under a cloth. Form the remaining 2/3 dough into a ball and roll into a 14-inch circle on a floured work surface.
• Line the springform pan with rolled dough, allowing dough to hang over the edge by 2 inches all around.
• Layer half the cooked Italian sausage, half the mozzarella cheese, half the ham, half the provolone cheese, half the salami, and half the pepperoni into the pie crust.
• Spoon and spread half the ricotta cheese over the layers of meat and cheeses.
• Sprinkle half the Parmesan cheese over the ricotta.
• Pour half the 8 beaten eggs over the layers; continue layering the remaining meats, sliced cheeses, ricotta cheese, and then Parmesan cheese.
• Pour remaining beaten eggs over the last layer of Parmesan cheese.
• Roll out remaining piece of bread dough to a circle about 12 inches in diameter; lay the piece over the pie to form the top crust. Roll and pinch the bottom crust overhang over the top crust to seal in the filling.
• Beat 1 egg with water in a small bowl; brush the top of the pie with egg wash.
• Bake pie in the preheated oven until the crust is golden brown and the filling is set, 50 to 60 minutes. A toothpick inserted into the middle of the crust should come out without raw egg.
• Allow pie to cool in the pan for at least 25 minutes before releasing the spring and removing pie from the pan. Transfer to a serving platter and cut into wedges for serving.