Gourmet Pie Recipe
Choose from: Italian Pie Combination, Spinach and/or Artichoke, 'All Meat', Garlic Shrimp, Mediterranean, Vegetarian, BBQ Chicken, Roasted eggplant, Muffuletta
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Ingredients
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Dough
Tomato Sauce
Cheese & Topping Base
Gourmet Pie - Mediterranean Variation (selected filling)
Method
Dough
- 1
Combine dry ingredients
In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp instant yeast, 1 tsp granulated sugar, and 1 tsp fine sea salt.
- 2
Add liquids and mix
Make a well in the flour mixture and pour in 1 cup warm water and 2 tbs extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or 6–7 minutes in a stand mixer with a dough hook). If dough is sticky, add up to 2 tbs extra flour.
- 4
- 5
Shape
Punch dough down, divide if making more than one pie (this recipe makes one 12-inch pie). On a floured surface, stretch or roll dough into a 12-inch circle about ¼-inch thick, leaving a slightly thicker edge for the crust.
Tomato Sauce
- 6
Sauté garlic
Heat 1 tbs olive oil in a small saucepan over medium heat. Add 2 tbs minced garlic and cook 30–45 seconds until fragrant, do not brown.
- 7
Simmer sauce
Add 1 cup crushed tomatoes, 1 tbs tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to low and simmer, uncovered, for 8–12 minutes until slightly thickened. Taste and adjust seasoning.
- 8
Cool slightly
Remove from heat and let sauce cool slightly before spreading on dough (warm sauce can make dough soggy).
Prepare Mediterranean Topping
- 9
Salt eggplant (optional step to remove bitterness)
Lay thin eggplant slices on a tray, sprinkle both sides with 1/2 tsp salt, and let sit 15 minutes. Pat dry with paper towels to remove excess moisture and salt.
- 10
Roast eggplant
Preheat oven to 450°F (230°C). Toss eggplant slices with 1 tbs olive oil, 1/4 tsp black pepper, and roast on a baking sheet for 10–12 minutes until softened and lightly browned. Remove and cool slightly.
- 11
Prepare other toppings
If using a fresh red bell pepper, char or roast it until the skin blackens, place in a covered bowl for 10 minutes, then peel and slice. Toss sliced roasted pepper, 1/2 cup halved Kalamata olives, 1/2 cup crumbled feta, 1/2 thinly sliced red onion, 1 tsp minced garlic, and 1 tsp lemon zest with 1 tbs olive oil and 1/2 tsp dried oregano. Adjust salt sparingly because feta and olives are salty.
Assemble & Bake
- 12
Preheat oven and prepare pan
Preheat oven to 500°F (260°C) or as hot as it will go with a pizza stone or heavy baking sheet placed inside. If using a baking sheet, lightly oil it or line with parchment.
- 13
Spread sauce and cheese
Place the stretched dough on a floured pizza peel or prepared baking sheet. Brush outer rim with 1 tbs olive oil. Spread a thin, even layer of tomato sauce over the dough, leaving a 1/2–3/4-inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce and dot with 1/2 cup grated Parmesan. If using, place small dollops of 1/2 cup ricotta sparingly.
- 14
Add Mediterranean toppings
Arrange the roasted eggplant slices evenly over the cheese, then scatter the roasted red pepper slices, Kalamata olives, and thin red onion. Sprinkle the crumbled feta over the top and drizzle with the remaining 1 tbs olive oil. Lightly sprinkle 1/2 tsp dried oregano and 1 tsp lemon zest over the finished pie.
- 15
Bake
Slide the pie onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating halfway, until crust is golden and cheese is bubbling. If your oven runs cooler, bake up to 15 minutes — watch edges and bottom.
- 16
Finish
Remove pie from oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top, drizzle a little extra-virgin olive oil if desired, slice, and serve.