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Pizza Dulce Recipe

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This recipe for Pizza Dulce, by , is from The Sciullo Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ronnie Sciullo

Category:
Category:

Ingredients:  
Ingredients:  
Pasta Frolla (double recipe if you want to make lattice)
2 cups Flour
1 cup Sugar
1 stick Butter, at room temp
2 Eggs
tsp Lemon rind, grated

Pie Filling Ingredients
3 lbs Ricotta Cheese (whole milk or part skim according to your dietary needs)
1 cup Sugar (or to your taste)
1 tbsp Vanilla extract
1.5 oz Anisette (or to your taste)
1 Orange rind, grated
8 Eggs, beaten (if you are using part skim ricotta, 8 eggs should be enough. If you are using whole milk ricotta, you may need to add one or two more eggs if the filling appears to be too thick)
Citron, optional
maraschino cherries, halved, optional

Directions:
Directions:
Preheat oven to 350

Mix all dough ingredients together. Place dough in wax paper or saran wrap and put in the freezer for at least 30 minutes before trying to roll. If making a lattice top, divide dough in half and freeze in two separate portions.

When ready, remove dough for crust from freezer and roll out onto a floured surface with a floured pin. Roll dough to 1/8 inch thickness to fit a 9 x 13 inch glass pan.

Mix all pie filling ingredients together. Place the ricotta mixture into the pie shell.

If you are making a lattice top -
Beat one egg and use to stick lattice to shell and to brush the top of the lattice to give a golden sheen when baked. Remove dough from freezer, roll and cut into strips (use a zig-zag cutter for a more decorative look). Carefully arrange strips interleaving each to create the lattice top.

Place into 350 oven. Total cooking time will be about 1 hours. At the 50 minute mark, if you are using maraschino cherry halves, place them on top in between the dough strips (If you place the cherries on top too soon, they will sink into the pie. Cook for another 45 minutes or until a tester comes out clean.

If you are using a glass pan you will be able to tell if the crust is done to your liking. If it needs more cooking time, cover the top of the pie with a sheet of aluminum foil.

Remove from oven and cool. Cut into 2 inch squares and serve.

Prep Time: 60 minutes
Serves: A lot of people

Number Of Servings:
Number Of Servings:
60 minutes
Preparation Time:
Preparation Time:
Alot
Personal Notes:
Personal Notes:
This recipe is complements of Cooking with Nonna. It is the closest recipe to the traditional dessert my mother made every Easter. It's my idea of an Italian cheese cake...can't beat it!

NOTES: The crust is called PASTA FROLLA . This is NOT your conventional pie crust. When working with the dough, if it splits or whatever, when you are rolling it or placing it in the pan, just take a piece of the dough and patch the problem area. Unlike conventional pie crust, when you bake your pie the heat will actually bond the pieces together and you will not even know where your pie was patched.

 

 

 

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