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Pizza Pie

Pizza Pie

You don’t need special pizza pans for this recipe; pie dishes will work nicely. The calories of each pie is around 950, delivering a great flavor and high nutritional value.

Serves 2-4.



  • 1/2 c cultured buttermilk
  • 2 Tbsp water
  • 2 1/4 tsp (1 packet) of active dry yeast
  • 3/4 c whole wheat flour
  • 3/4 c all purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 Tbsp olive oil
  • 2 tsp semolina (or use corn meal)


  • 1 (16 oz) can Italian style peeled tomatoes
  • 1 Tbsp olive oil
  • 1/3 c onion, finely chopped
  • 2 tsp minced garlic
  • 3 Tbsp tomato paste
  • 1 Tbsp minced fresh herbs (basil, thyme, oregano, parsley) or 1 tsp dry Italian herbs
  • 1 tsp dry oregano
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/8 tsp pepper


  • 8 oz mozzarella cheese, shredded
  • 1/4 c shredded Parmesan cheese
  • 1/2 c chopped red onions
  • 1/2 c chopped green bell peppers
  • 1/2 c sliced black olives
  • 1/2 tsp dry oregano



  1. In a small saucepan, warm the buttermilk and water on medium heat, until it reaches 105-115 degrees F. Remove from stove and verify temperature. Stir in the yeast and allow to stand and proof 10 minutes, or until foamy. Stir in the tablespoon of olive oil.
  2. In a large bowl, whisk together the whole wheat flour, all purpose flour, salt, and sugar. Add the proofed yeast mixture and stir with a wooden spoon until it comes together.
  3. Turn dough out on lightly floured surface; knead 5 minutes, adding the least amount of flour necessary to keep from sticking.
  4. Place dough ball in a lightly oiled large bowl. Turn dough over once to oil top. Cover and allow to rise in a warm place for one hour, or until doubled in volume. (While rising, proceed with sauce recipe below:)


  1. Puree the tomatoes with their juice in a blender or food processor, until smooth. Set aside.
  2. In a medium, heavy pot over medium heat, warm the olive oil. Add onions and garlic. Sauté 3 minutes until softened but not browned. Stir in pureed tomatoes.
  3. Add tomato paste, fresh herbs, dry oregano, sugar, salt and pepper. Bring to boil, stirring often. Reduce heat. Simmer on low, uncovered, for 15 minutes. Remove from heat and set aside.

Assembly and Baking:

  1. Preheat oven to 400 degrees F and lightly oil 2 pie dishes (9-9.5 inch). Sprinkle the pie dishes with a teaspoon of semolina each.
  2. Punch down dough; divide in two equal dough balls. Roll out each dough ball, using a rolling pin, to about 9 inches in diameter. Place each rolled disk into a pie dish. The dough need not come to the top of the sides, but it should come up a bit. Push top edges down a bit, so they are a little thicker.
  3. Allow the crusts to sit and rise 10 minutes. Bake the empty crusts for 6 minutes.
  4. Add half of the sauce to each pizza pie crust, and spread evenly, bringing it close to the top of the crust.
  5. Next add the mozzarella, giving an equal portion to each. Sprinkle on the Parmesan.
  6. Sprinkle an even portion of the onions, bell peppers and olives on each. Add another sprinkling of oregano to the top.
  7. Bake 10 minutes. Allow to stand 5 minutes, before loosening edges and transferring the pies to large plates. Use a pizza cutter or knife to cut. Serve hot or warm.

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