Recipe - Decadent Cheese Pie (Mf)

Pie dough for two crusted
pie
5 lg Eggs, lightly beaten
One half pound Ricotta cheese
One half pound Fresh mild goat's cheese
One fourth cup Thinly cut or sliced up scallions
One fourth cup Finely chopped parsley
One fourth cup Finely chopped fresh basil
1 cup Freshly grated parmesan
cheese
Salt and freshly ground
black pepper
2 tablespoon Olive oil
2 md Clove garlic, minced
1 teaspoon Dried oregano
10 ounce Tomato puree
4 ounce Tomato paste
One half cup Sliced black oil cured
olives
One half pound Thinly cut or sliced up mozzarella
cheese
1 lg Red bell pepper, seeded,
cut or sliced up into matchstick
pieces

Preheat the oven to 425 degrees. Combine the eggs with the ricotta cheese,
goat's cheese, scallions, parsley and basil and Parmesan and season well
with salt and pepper.

In a medium skillet heat the olive oil. Stir in the garlic and oregano.
When the garlic is on the verge of turning golden, add the tomato puree,
paste and olives. Season with salt and pepper.

Spread half of the cheese mixture in the prepared pie shell. Spread half of
mozzarella, sauce and bell pepper. Make a second layer with ricotta cheese,
mozzarella, sauce and bell pepper. Cover with the top crust and pinch edges
together and flute them.

Make 3 long parallel slashes through the top crust. Set pie plate on a
baking sheet to catch drips and bake for 40 minutes or until well browned.
Let stand for 1 hour. Serve with a crisp green salad with mustard dressing.

Yield: 8 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights
Reserved

MC Busted by Gail Shermeyer 4paws@netrax.net by TVFN Website on May 11,
1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6690 Posted to MCRecipe Digest
V1 #606 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997