The savory pie with sauce and mozzarella is a rustic and tasty dish, ideal as a main course, single dish, or for a picnic.
It is made with crazy dough, a simple dough without yeast or butter, which turns out light and crispy after baking.
My crazy dough is made with 4 ingredients, and if you try it, you won’t buy packaged pastry sheets anymore because it is light, quick, and wholesome.
Below you will also find the video recipe for the sauce and mozzarella pie.
Here are more savory pie recipes and the crazy dough recipe:
- Difficulty: Very Easy
- Cost: Very Low Cost
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup tomato sauce
- 14 oz potatoes (boiled)
- 1/4 cup grated Parmesan cheese
- 3 1/2 oz mozzarella
- to taste extra virgin olive oil
- 1 package puff pastry (store-bought or your own or my crazy dough)
- to taste sesame seeds (if you like to sprinkle on top of the pastry)
Tools
Next to the list of tools, you will also find the Amazon icon that guides you to purchase for yourself or as a gift.
- 1 Rolling Pin
- 1 Pastry Board
- 1 Saucepan
- 1 Baking Pan 8.66/9.45 in
- 1 Knife
- 1 Spoon
Steps
Let’s start with the shell of the savory pie, which can be a store-bought pastry, the pastry you make yourself, or my crazy dough.
If you want to make my pastry, all you need are 4 ingredients: flour, water, extra virgin olive oil, and salt. You can find the recipe at the top of the page.
Once we have decided which dough to use, set it aside and focus on the filling.
Prepare the tomato sauce with either passata or diced tomatoes. I make it simple with a mix of carrot, onion, and garlic.
Then add salt, a pinch of sugar, and at the end of cooking, without sautéing anything, add EVO oil.
Once the sauce is ready, set it aside, and in a pot with salted water, boil the diced potatoes, which have been soaking for half an hour to release the starch.
When the potatoes are ready, roll out the pastry into the greased pan or on parchment paper and prick the bottom.
Spread a layer of Parmesan, the boiled potato pieces, and a layer of sauce.
Slice the mozzarella and arrange it in a circle over the other ingredients.
Another sprinkle of the remaining Parmesan and fold the edges over themselves into the pie.
If you like, add sesame seeds to seal everything.
Preheat the oven to 356°F fan mode and bake for about 35 minutes.
After this time, check, and if the pastry is golden and you can pierce it with a fork, it means it’s ready.
If you prefer a crispier crust on top, let it bake for another 6/7 minutes.
A simple but tasty savory pie, with a flaky shell and a stringy filling, perfect to enjoy both hot and warm.
Storing the Savory Pie with Sauce and Mozzarella
The savory pie with sauce and mozzarella, if it’s cool, can be kept for 6–8 hours covered with a clean cloth or under a cake dome.
It’s best if consumed on the same day.
In the fridge:
Let it cool completely.
Wrap it with plastic wrap or place it in an airtight container.
It keeps 2–3 days .
FAQ (Frequently Asked Questions)
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