pecorino with crispy sage pie. ricotta pie

Zippylip · Feb 19, 2011

pecorino and crispy sage pie. This was a 24 hour cold rise dough (was supposed to be 4 day but forgot to get it going this week :doh

with mozzarella and grated pecorino. Next, add thinly sliced pecorino for a different texture & more flavor along with olive oil soaked fresh sage leaves & black pepper:

about 6 minutes later at 650

next up, ricotta pie. Drain 15oz of whole milk ricotta & mix in a healthy dose of pecorino, brush the dough with olive oil, then spread the cheese on & to the cooker:

Have a great weekend all, Marc

Gore · Feb 19, 2011

Thank you! I love ricotta pie, and that sage pie looks heavenly.

Zippylip · Feb 19, 2011

thanks Gore, it was unbelievably tasty. The large sections of pecorino are really concentrated & the sage almost fries in the olive oil so it gets crispy, the two together are just outstanding

bluetang · Feb 19, 2011

That is fantastic looking. Love a white pie myself:-D

Big Frank · Feb 19, 2011

Both the pies look great. Have you tried the ricotta pie as a dessert with strawberries and honey ?

Phubar · Feb 20, 2011

I know I would dig that!

Moose · Feb 20, 2011

This is so weird...I found the duplicate of this post on another forum I stumbled upon yesterday and actually copied it because it looked SO good, and then it turns up here...

That sage pizza looks divine and I'm going to do this next time I fire up my FrankenWeber Pizza kettle.

Thanks for the inspiration and sharing this here!

El Lobo · Feb 20, 2011

Wow, never seen that before. Very rustic looking... in a really good way!

gtr · Feb 20, 2011

Dang! That really looks great - I love white pie. Did the shorter time for rising have any effect on the crust? Doesn't look like there's any problem at all.:thumb:

Ron_L · Feb 20, 2011

Nice pies! the sage one really looks great!

landarc · Feb 20, 2011

Excellent work, makin me want some pie

Zippylip · Feb 20, 2011

Moose said:
This is so weird...I found the duplicate of this post on another forum I stumbled upon yesterday and actually copied it because it looked SO good, and then it turns up here...

That sage pizza looks divine and I'm going to do this next time I fire up my FrankenWeber Pizza kettle.

Thanks for the inspiration and sharing this here!

Moose, I've been a member at the egghead forum for quite some time, only found the Brethren more recently. Anyone that appreciates cooking outdoors over charcoal is where I like to be. The posts here tend to be somewhat shorter as it is more difficult to get the pictures on here. Anyway, glad to hear you enjoyed the post, do give it a try, you won't be disappointed, Marc

Zippylip · Feb 20, 2011

gtr said:
Dang! That really looks great - I love white pie. Did the shorter time for rising have any effect on the crust? Doesn't look like there's any problem at all.:thumb:

gtr, the shorter time does have some effect. In this case it hadn't risen quite as much as it would've (I actually popped it in the oven on warm, about 100 degrees for about 30 minutes to get it moving). Otherwise, it worked just fine, came out tasty with nice air & good color, we were happy with the results

pecorino with crispy sage pie. ricotta pie

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