Italian Ricotta Tomato Pie Recipe

Name: Italian Ricotta Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups baking mix (Bisquick); 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/3 cup hot water; 1 cup ricotta cheese; 1 clove chopped garlic; 1/4 cup parmesan cheese; 1 cup shredded mozzarella cheese; 2 medium tomatoes; 1 teaspoon dried basil; 1/2 teaspoon dried oregano; olive oil

Servings: persons

1 1/2 cups baking mix (Bisquick)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/3 cup hot water
1 cup ricotta cheese
1 clove chopped garlic
1/4 cup parmesan cheese
1 cup shredded mozzarella cheese
2 medium tomatoes
1 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil

1
For crust, stir together baking mix, garlic powder, pepper and hot water until it becomes a dough then knead it with your hands for a few minutes on a floured board.
2
Press, pat and coax dough out on regular size greased baking sheet (I cover my baking sheet with foil and then spray the foil with Pam).
3
Set aside.
4
Slice tomatoes then take the ends and the parts you couldn't get a good slice of and dice them.
5
Set aside.
6
In a small bowl, mix ricotta with garlic and parmesan.
7
Carefully spread dough with ricotta mixture, leaving a 1/2 inch edge.
8
Top with mozzarella cheese.
9
Place tomato slices and then diced tomatoes.
10
Sprinkle with basil and oregano and then drizzle with oil.
11
Moisten the edges of the dough with water and fold up to form a small crust.
12
Bake at 400 for 15 to 20 minutes.
13
Enjoy!

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups baking mix (Bisquick), 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1/3 cup hot water, and more.

Yes, Italian Ricotta Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Ricotta Tomato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions