Bottomless Pie

 

    For some reason, aesthetically a pie looks more complete, no authentic, if it contains the colors red, green and white.  The red and green contrast so nicely and are mellowed by the off white colors of the formaggi.  Sometimes I haphazardly find myself creating a recipe that has this classic color palette and when I look at the pictures I think...this pie just looks like another Italian margherita spin off, I should have been more creative.....pushed the envelope!  Alas, this is no ordinary Italian classic.  Something is hidden in the pesto that causes your palette to second guess its senses.

Pesto

1/4 c. olive oil

juice of 1 lemon

1/2 c. almonds

1 bunch of basil

1 bunch of cilantro

salt and pepper

Pie Ingredients

1 dough

1/4 c. pesto

1/2 c. ricotta

mozzarella

sprinkle of pecorino

4 slices of hot soppressata

   First make your pesto in a food processor.  Pulse until it forms a thick paste.  Next stretch your dough and smear the pesto over the surface.  Add a few dollops of ricotta and mix in with the pesto.  Layer mozzarella and soppressata on, and top the pie off with a sprinkle of pecorino.  Bake in the oven at 550 for 7 minutes.  Season to taste.  If you make this pie you will notice how the cilantro pairs nicely with the spicy soppressata.  

Mangia mangia!

-Ash