Stuffed Pie Crust Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
• Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
• Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
• Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
• Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

Steps:

• 1. defrost spinach and drain well, add to a bowl.
• 2. in a saute pan, place the oil, onion and pancetta (you can use bacon,or omit all together for vegetarian)
• 3. let cool and combine with the spinach, add beaten eggs (reserve about a tablespoon for the egg wash)cheese, milk, salt and pepper ( of course minus the pie crust).
• 4. roll out (gently) the two pie crust, fill each one with the mixture (divide evenly)and fold all 4 sides..place on a greased cookie sheet seam side down...egg wash the tops and sprinkle with sesame seeds ( can be left out) bake at 350 degrees for about 20 mins or until golden brown...let cool before cutting.

Steps:

• Preheat oven to 450°F (230°C).
• Cut a 1 pound ball of pizza dough in half and roll out two large discs of dough.
• Spray the inside of a springform pan with cooking spray and lay in one of the dough discs. Press the dough into the corners.
• Sprinkle the olive oil, 2 cloves of the minced garlic, salt, and pepper on the dough and brush to cover the surface. Press the bottom of the dough with a fork.
• Bake until the dough is cooked and lightly golden brown, 15 minutes.
• Mix together the tomato puree, dried basil, 4 cloves of minced garlic, dried oregano, and tomato paste in a bowl. Season to taste with salt and pepper.
• Into the partially cooked bottom layer of pizza dough, shingle a layer of mozzarella slices and then a layer of the homemade marinara sauce.
• Spiral the meatballs in the dish as tightly as possible. Cover with more marinara sauce.
• Add a layer of caramelized onions, and more sliced mozzarella.
• Add the green, yellow, and orange bell peppers on top of the mozzarella.
• Cut the second piece of dough into strips to form into a lattice pattern on top of the pie.
• Brush with 2 tablespoons more of olive oil, 2 cloves minced garlic, and kosher salt.
• Bake for 40 minutes to an hour, or until the dough on top is browned and the sauce, meatballs, and cheese are heated through.
• Slice the pie, serve with extra marinara sauce and grated parmesan.
• Enjoy!

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
• 3. In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
• 4. On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
• 5. Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
• 6. Let stand 5 minutes before serving. Makes 8 servings.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.