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Name: Rustic Artichoke and Ricotta Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 1 tablespoon Olive oil; 1 small Burmuda Onion minced; 2 cloves Garlic minced; 1 1/2 cups Ricotta Cheese part skim; 1/3 cup Fresh parsley chopped; 2 ounces Prosciutto chopped; 1/4 cup Parmesan cheese grated; 1 tablespoon Parmesan cheese grated; 1 pound Pizza Dough; 1 14 oz can Artichoke hearts drained and sliced; 1 tablespoon Olive oil divided

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INGREDIENTS

1 tablespoon Olive oil
1 small Burmuda Onion ; minced
2 cloves Garlic ; minced
1 1/2 cups Ricotta Cheese part skim
1/3 cup Fresh parsley chopped
2 ounces Prosciutto ; chopped
1/4 cup Parmesan cheese grated
1 tablespoon Parmesan cheese grated
1 pound Pizza Dough
1 14 oz can Artichoke hearts ; drained and sliced
1 tablespoon Olive oil ; divided

Servings

INSTRUCTIONS

Preheat oven to 400 Degrees F.

Line a baking sheet with parchment.

Warm olive oil in skillet over medium heat. Saute onion and garlic until light golden, 3 to 5 minutes. Let cool.

Mix ricotta, parsley, prosciutto and Parmesan in a bowl. Stir in cooled onion and garlic. Season with salt and pepper.

Roll pizza dough into a 13 inch circle. Fold dough over the rolling pin and transfer to lined baking sheet.

Spread filling evenly over dough, leaving a 2 inch border. Top with artichokes.

Fold uncovered border of dough over filling, letting dough pleat as you lift it and work your way around pie. Dot artichokes with 1/2 tablespoon of olive oil and brush sides of dough with another 1/2 tablespoon of olive oil. Sprinkle with 1 tablespoon grated Parmesan.

Bake until golden and bubbly, 20 to 25 minutes.

NOTES

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Rustic Artichoke and Ricotta Pie

1 tablespoon Olive oil
1 small Burmuda Onion minced
2 cloves Garlic minced
1 1/2 cups Ricotta Cheese part skim
1/3 cup Fresh parsley chopped
2 ounces Prosciutto chopped
1/4 cup Parmesan cheese grated
1 tablespoon Parmesan cheese grated
1 pound Pizza Dough
1 14 oz can Artichoke hearts drained and sliced
1 tablespoon Olive oil divided

Preheat oven to 400 Degrees F.

Line a baking sheet with parchment.
Warm olive oil in skillet over medium heat.  Saute onion and garlic until light golden, 3 to 5 minutes.  Let cool.
Mix ricotta, parsley, prosciutto and Parmesan in a bowl.  Stir in cooled onion and garlic.  Season with salt and pepper.
Roll pizza dough into a 13 inch circle.  Fold dough over the rolling pin and transfer to lined baking sheet.
Spread filling evenly over dough, leaving a 2 inch border.  Top with artichokes. 
Fold uncovered border of dough over filling, letting dough pleat as you lift it and work your way around pie.  Dot artichokes with 1/2 tablespoon of olive oil and brush sides of dough with another 1/2 tablespoon of olive oil.  Sprinkle with 1 tablespoon grated Parmesan.
Bake until golden and bubbly, 20 to 25 minutes.

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Nutrition

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Serving Size: 1 Serving (124g)
Recipe Makes: 6 Servings

Calories: 298
Calories from Fat: 102 (34%)

Amt Per Serving		% DV

	Total Fat 11.4g	15 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 5.5g
	Polyunsanturated Fat 1.1g
Cholesterol 20.4mg		6 %
Sodium 739.9mg		26 %
Potassium 442.1mg		12 %
Total Carbohydrate 38.4g		11 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 38.2g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 298

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