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Ricotta Pie Pizza Dolce Recipe
|Pastry||1 (For 1 Basic Flaky Piecrust)|
|Egg white||1 , beaten until foamy|
|Ricotta cheese||3 Cup (48 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Teaspoon|
|Grated orange rind||2 Teaspoon|
|Finely chopped dried figs||1⁄4 Cup (4 tbs)|
|Finely chopped dried apricots||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2445 Calories from Fat 1107
% Daily Value*
Total Fat 125 g192.7%
Saturated Fat 68 g339.8%
Trans Fat 0 g
Cholesterol 1010.9 mg
Sodium 953.9 mg39.7%
Total Carbohydrates 229 g76.5%
Dietary Fiber 12.1 g48.6%
Sugars 182.9 g
Protein 113 g225.8%
Vitamin A 104.7% Vitamin C 36.4%
Calcium 175.6% Iron 46.7%
*Based on a 2000 Calorie diet
Roll out pastry, and line a 10-inch pie plate with it.
Trim excess, and press edges with the tines of a fork.
Brush with beaten egg white.
Refrigerate crust until ready to fill.
In a large bowl, beat ricotta, eggs, and honey until smooth and blended.
This can be done by hand, with an electric mixer, or in a food processor fitted with a steel blade.
With a spoon, mix in lemon rind, orange rind, figs, and apricots.
Add carob chips, if desired.
Pour filling into prepared crust, place on middle shelf of oven, and reduce heat to 375°F.
Bake for 40 minutes, or until crust is golden and filling is set.
Cool completely on a wire rack before cutting.