This Ricotta and Pepperoni Pie is like nothing you’ve ever had before! The filling is so very savory, with pepperoni studding the ricotta filling. It’s made in an easy, yet flavorful olive oil based crust and is sure to be a new weekly dinner staple. Serve with a side salad for a complete meal!
Ricotta and Pepperoni Pie
If you are wondering why you should make a pepperoni pie, instead of a pepperoni pizza, let me just say: you won’t be disappointed! While this pie might look similar to a pizza, it is in an entirely different category of deliciousness. Let’s start with the olive oil dough: It’s easy, it’s flavorful, and it compliments the filling so well. Oh, and the filling: It’s loaded with a punch of flavor. The ricotta and pepperoni play so nicely together, but for me, the star of the show is the supporting cast of garlic, oregano and red pepper. These spices really bring the whole thing together.
- 1 batch olive oil dough
- ricotta cheese
- half and half
- garlic powder
- dried oregano
- red pepper flakes (optional)
- Italian blend cheese, divided
- pepperoni, divided
Here’s what you need to know about making it
This olive oil dough is truly wonderful. It can be made, rolled and baked all at the same time and is really delicious. It’s perfect for savory pies like this. Be sure to check out the body of this post for more tips on how to make it, and for the ingredients and directions.
This pie falls into the category of custard pie. A custard pie uses milk and eggs to form the base of a filling. It’s baked in the oven to set. Like all custard pies, it’s best to cook it just until it is set, which means the edges of the filling are puffy and slightly golden brown, yet the middle is just barely wobbly. Usually, the pie finishes setting up once it cools. Since this is a savory pie and intended to be eaten hot, I’ve instructed you to cook it a bit longer than I typically would for a standard custard; that way the pie is more set at a hot temperature. Additionally, the directions say to wait about 15 minutes for the pie to cool before slicing. This just gives the pie more time to set up. If you cut it right away, the filling may be a bit loose. However, the eggs are definitely cooked and it will be safe to eat at that point.
Lastly, I wasn’t kidding when I said this pie is really flavorful. You’ll want to serve this with a side salad because 1 slice will truly fill you up.
Tips for Working with the Olive Oil Dough
This post has much more detail about working with the dough. But, here are a few pointers:
- Use a light or medium flavored olive oil for the best crust. You want the flavor to shine through, but not overpower the pie crust or finished pie. I prefer the taste of “light olive oil” in this crust.
- You should knead the dough just enough so that it comes together, but not so much that the olive oil starts to leach out. Overworking it has a bad effect on this dough.
- Let the dough rest at room temperature for 10 minutes after you make it. This helps relax the gluten, and gives the baking powder time to activate so that it is easier to roll out when it comes time to fill it.
- Crimp the edges of the crust. It holds the shape of the dough very well once it’s baked, so go ahead and make it pretty!
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This Ricotta and Pepperoni Pie is like nothing you’ve ever had before! The filling is so very savory in the best way possible, with pepperoni studding the ricotta filling! It’s made in an easy but flavorful olive oil based crust and is sure to be a new weekly dinner staple. Serve with a side salad for a complete meal!
- 1 batch olive oil dough
- 3 large eggs
- 1–½ cups (15 oz) whole milk ricotta cheese
- 1/4 cup (2 oz) heavy cream (or milk)
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- pinch of salt (see note)
- 1 cup (4 oz) pepperoni, divided
- 1 cup (4 oz) italian blend cheese, divided
- Prepare the olive oil dough. Let rest 10 minutes.
- Preheat the oven to 375ºF.
- Roll out the dough to an 11″ circle to fit a 9″ pie plate. Line the plate and crimp the edges.
- Blind bake the crust: Line the pastry with parchment and fill with pie weights or dried rice/beans. Bake in the preheated oven for 10 minutes on the lower middle rack.
- Meanwhile, make the filling: In a large bowl whisk together the eggs, ricotta, half and half, and spices and salt until completely combined.
- Chop 1/2 of the pepperoni into bite sized pieces and add to the ricotta mixture, along with 3/4 cup Italian cheese. Mix together.
- Once pie crust is finished blind baking, remove the parchment and pie weights and pour in the filling. Top with remaining pepperoni and sprinkle the remaining cheese on top.
- Using tinfoil, cover just the edges of the pie crust, to prevent browning too quickly.
- Bake the pie for 40-45 minutes, until the edges are puffy and the middle is just barely wobbly.
- Let the pie cool for around 15 minutes.
- Serve warm or room temperature with a side salad.
- Could you also use a store bought pie crust for this? Nobody is going to tell you no! Do what you need to do to make this pie happen, whether it’s homemade or not.
- You can substitute 1/4 cup milk and 1/4 cup cream for the half and half.
- The components of this pie like pepperoni and cheese already have a good amount of salt in them. If you are sensitive to salt don’t add any additional salt to the ricotta filling. If you like your food seasoned well add in a good pinch (but not more than 1/2 teaspoon).
- When this pie is very hot the middle of the filling is a little but loose. As with all custards, the longer it cools the firmer it becomes. This pie is also delicious at room temperature.
Keywords: pepperoni pie
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