Yeah, that is exactly what I mean. Pizza–the rewarding flavor blend of spices, peppers, tomatoes, cheese all with no guilt. None. WHAT!? Some foodies can relate to what I am about to share other people will skim it over and look for the recipe. This idea was brewing in my mind for a few days now–what if i took the ricotta cheesecake recipe and omit the fruit and make it a savory dish. What if that worked and it was good and wholesome and wonderful–what if this solved the obesity epidemic from over consumption of pizza!?! As I planned and plotted in my head I felt akin to a mad scientist designing my very own Frankenstein. I went to the store as soon as I could and purchased all I needed for the actual pie portion–fresh Asiago cheese, hand rolled fresh Mozzarella, reduced fat Ricotta–adding all the items to the cart I kept hoping–Will it really be this easy? It was! it is, and you will LOVE IT! I then gathered the veggies and eggs along with fresh spices that either came from our own garden or the local Famer’s market.

Some Pizza pickings!

So, follow the basic cheesecake recipe from here: “Let Them Eat Cheesecake!” but omit the lemon and vanilla from the design.

My 6 yr old handles the sharp objects that I am not allowed to touch.

Have a helper chop finely a couple of cloves of garlic for you. This is all based on how you want your own pizza–so 2 cloves, 5 cloves–dare for more? You pick! Add that garlic to the cheese as well as a couple pinches of sea salt and a few dashes of pepper. Now,you can add all the seasoning your pallet can handled in this step of the process. We choose to add fresh oregano as well as fresh sage and sun dried tomatoes chopped fine.  Once the seasoning is added in I folded in the egg whites as well as a 1/2 cup Asiago cheese. This was going to be your crust and sauce all in one. Once this is done, pour into a well oiled spring form pan.

Once this was prepared we chopped fresh peppers, more oregano, sage, mushrooms, left over grilled pork cubed up–really–the question for you is how do you like your pizza?  You could add anything here–feta and basil with roasted pine nuts. Salami and shredded cheddar. Endless–the possibilities are ENDLESS!

Ready for some HEAT!

After we topped off the pie with what we (my 6 year old and I) deemed GENIUS  we added a bit more Asiago to the top. We put it in the oven which has been preheated to 350 degrees.  We then paced the floor for 60 minutes, checking it periodically for–pizza-ish-ness. the house was filled with the amazing aroma of a Pizzeria. We anticipated this pie to be wonderful based simply on the scent filling the air. We drifted around like cartoon characters floating along behind the smell in the air. My 6 year old would clap her hands and yell I CANNOT WAIT! After the 60 minute mark arrived I added about 2 ounces sliced fresh mozzarella and continued cooking for another 10 minutes.

Done! I wish you could inhale the aroma this was making!

Then the timer went off, we opened the oven and shook the pan to make sure it was “set” (wiggly a bit but not soupy or sloshing around in the pan) We giggled a bit as only mad scientists in the kitchen do as I took the pie from the oven to cool. I took more pictures of it, stared at it, closed my eyes over it and breathed deeply through my nose in hopes to taste the wonderful scents wafting from the pie.  Once it had cooled about an hour I placed it in the fridge. I was not sure if i could cut it that warm and wanted to see what it would be like 1) re-heated and 2) cold.

When I removed the outer ring of the pan there was a lot of run off from the vegetables so be ready for that–no need to make a mess and ruin the experience you are creating here! I set it in the fridge and took pictures of it there as well. It was like sending a friend off at the airport. Good bye, Pizza Pie, one last picture before I close the door. have a safe trip, see you soon!  I let it chill for about 2 hours then removed it and cut out a slice. It cut perfectly, held shape wonderfully and tasted exactly as i needed it to taste. See that brown crusty edge in the photos? That was made up of the Asiago inside the pie itself, it tasted like cheese crusted bread. it was wonderful! So, slice aside I returned the pie to the oven to reheat for 30 minutes. See what some of us do to create a recipe to share??

It reheated perfectly, held shape and flavor and was just perfect in every way I wanted it to be!

I served it reheated with a tossed salad in a mustard vinaigrette. The left over slice that I ate for breakfast this morning was even better–just so you know!

Ricotta Pizza Pie--low Carb--Gluten Free--Perfect!