Nonas Pizza Pies Food

NONNO'S PIZZA

Nonno's Pizza image

Provided by Giada De Laurentiis

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 8

Ingredients

1/2 cup tomato puree, such as Mutti
2 sprigs fresh basil, torn
1/2 teaspoon kosher salt
1/4 cup olive oil, plus 1 tablespoon to finish
22 ounces pizza dough
1/3 cup shredded ricotta salata
2 teaspoons dried oregano leaves
1/2 teaspoon flake salt

Steps:

Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
Preheat the oven to 400 degrees F.
Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.

PIZZAGAINA

Pizzagaina image

Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!

Provided by SMZCOZ

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 16

Number Of Ingredients 8

Ingredients

4 unbaked 9-inch pie crusts, divided
2 (16 ounce) containers whole-milk ricotta cheese
1 cup shredded mozzarella cheese
2 eggs
¼ pound pepperoni
½ pound sweet capicola (coppa)
½ pound hot capicola (coppa)
1 egg white, slightly beaten

Steps:

Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g

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