Herbed Summer Vegetable Pie

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Yield: 8 to 12 servings

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This is a large, tasty, herb-laced "pizza pie," its yeast-based crust filled with smooth ricotta cheese and roasted summer vegetables. It's an excellent portable entrée to tuck into your picnic basket.

Herbed Summer Vegetable Pie

star rating (1) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 to 12 servings
Published: 06/02/2014

Ingredients

Vegetables

  • 5 Italian plum tomatoes or 1 pint cherry tomatoes, halved
  • 1 medium-sized yellow summer squash, about 8" long
  • 1 medium-sized zucchini, about 8" long
  • 1 large green pepper
  • 2 cups onions — peeled and cut into eighths
  • olive oil

Crust

Cheese Filling

  • 1 pound ricotta cheese
  • 1 cup freshly grated Parmesan cheese
  • 2 large eggs
  • 1/2 teaspoon salt

Tips from our bakers

  • If you're using canned (rather than freshly grated) Parmesan, reduce the amount to 1/2 cup.

Directions

1) Preheat the oven to 400°F.

2) To prepare the vegetables: Slice the tomatoes and squash into 1/2" slices. Cut the pepper into 1" squares.

3) Pour a thin coat of olive oil into two large (cookie-sheet size) rimmed pans. Put the vegetables in the pans in a single layer. Bake for 1 hour, using a spatula to turn vegetables halfway through the bake time.

4) Remove the pans from oven and consolidate the vegetables onto one pan (they will have shrunk considerably, and become soft and golden brown). Remove the pan from the oven, and set it aside while you make the crust.

5) To make the crust: Mix together the flour, semolina, herbs, salt, yeast, olive oil, and enough of the water to form a stiff dough.

6) Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a well-greased bowl, turning to coat all sides, cover, and set aside to rise until doubled in bulk, about 1 to 1 1/2 hours. While the dough is rising, make the cheese filling.

7) For the filling: Mix together the cheeses, eggs, and salt. Set aside.

8) To assemble and bake the pie: Divide the dough in half. Roll one piece into a round approximately 16" in diameter. Place the dough on a large baking sheet, into a deep-dish pizza pan or, if you're using a baking stone, onto a sheet of parchment paper.

9) Top the dough with the cheese filling and vegetables, leaving the outside edges uncovered.

10) Roll the second piece of dough into a 16" round, and place it gently atop the vegetables. Use your fingers to seal the two pieces of dough together all around the edge.

11) Brush the crust with olive oil, then set the pie aside to rest for 20 minutes, while you preheat the oven to 425°F (with a baking stone inside, if you have one).

12) Use a peel to slide the pie onto the baking stone, or place the pan on a lower rack. Bake the pie for 30 minutes, or until it's golden brown. Remove it from the oven, and cool it slightly before cutting.

Yield: 8 generous or 12 medium servings.

Nutrition information

Serving Size: 1 large slice, 314g Servings Per Batch: 8 to 12 servings Amount Per Serving: Calories: 481 Calories from Fat: 156 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 73mg Sodium: 977mg Total Carbohydrate: 60g Dietary Fiber: 4g Sugars: 5g Protein: 21g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 08/13/2011
  • B from Brooklyn
  • Tasty, but I think the recipe neglects to let the user know when to add the cup of water (you use 1/4 cup for the yeast... I'm guessing the rest is added after the other ingredients are blended together?
    Thanks for pointing that out to us! We have updated that bit of the recipe, so it is now incorporated in the directions. We hope you enjoyed it! ~JDT@KAF
1
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