Taste & Create: Pizza di Ricotta

For this month's Taste & Create, I was paired with Maria at Mangia, Figlie. I was immediately tempted by her Zeppole di San Giuseppe, but time got away from me. In a pinch, with the T&C deadline fast approaching, I decided to make Maria's Aunt Ann's Pizza di Ricotta, or Ricotta Pie. Of her Aunt Ann, Maria writes, “…she’s the one who cooks furiously and always has something ready to go in the freezer for when 30 people just happen to drop by on a Sunday afternoon."


Does that sound familiar? I may not be able to pull a meal for 30 out of the freezer, but if someone says in the morning "Can you make dinner for all 15 of us tonight?" I can say "yes" and have a pretty good head start with my well-stocked freezer/pantry.

For those of you who don't know, Taste & Create is the brainchild of the lovely Nicole of For the Love of Food. T&C is a monthly food blog event in which participants are paired off to choose and prepare a recipe from their partners' blog, and blog about it. Occasionally, like this month, I get to host this fun time. Head over to the T&C website and check out what deliciousness everyone's been creating!

...So then I got sick, and I am just now getting around to making this! It may be the latest T&C entry I've ever submitted! Thanks for waiting...I'll report back after the pie has been chilled and sampled. It SMELLS delightful. =)


I love that this "pizza" has no crust, it really doesn't need one, and it's so easy to put together. The pie is cool and refreshing, with sort of a custardy texture. Definitely a strong hint of anise (licorice) flavor with just one teaspoon, I would NOT use more than that. I think it would also be delicious if you substituted almond or vanilla for the anise. Delicious with or without coffee!

No-Crust Pizza di Ricotta

1 1/2 pounds ricotta
3 large eggs
1/4 cup sugar
1-2 teaspoons anise extract (I used 1 teaspoon)

Preheat oven to 350 degrees. Grease a small glass pie plate or 8-inch baking dish.

Mix all ingredients, pour into dish, and bake for 1 hour, or until a knife inserted into the center comes out clean.

Cool and refrigerate several hours. Serve chilled.