The savory pie with mushrooms and ricotta is made from a simple dough, the kind that is done by hand, without hurry.

The crazy dough takes shape by mixing flour, water, and oil: few ingredients, but a lot of satisfaction.

Work it until it becomes smooth, elastic, and then let it rest for about half an hour in the fridge.

If you prefer, you can also use a ready-made pastry.

This savory pie beautifully pairs with soft ricotta, champignon mushrooms, and mortadella.

If you love rustic savory pies, also check out these other recipes right below:

Ingredients

Tools

Below are the tools used to make the recipe.

If you’re interested, for some, I’ll also put the Amazon link to click for purchase.

I find the silicone pastry mat very useful, convenient, not bulky.

If you prepare my crazy dough, in a bowl mix flour and salt.
Add water and oil in the center, knead until you obtain a smooth and elastic dough.
Form a ball, cover and let rest for 30 minutes in the refrigerator. You can also find the recipe on the blog searching for CRAZY DOUGH.
Meanwhile, put the mushrooms in the pan.
They can be frozen like I used, or fresh.
Sauté them in the pan until the water has evaporated.
Salt and add the garlic and parsley if desired and cook on low heat.
At the end of cooking add the two tablespoons of extra virgin olive oil.
Let cool.
In the bowl of the food processor process the ricotta with a portion of Parmesan, mortadella, and a portion of now cold champignon mushrooms.
Roll out the dough or the pastry you decided to use.
Line an oiled mold, or with parchment paper, pour the filling and level.
Add another sprinkle of the remaining Parmesan, the remaining mushrooms and fold the edges.
I decorated with strips of leftover dough, as in a sweet tart.
Do as you like.
Bake in a preheated static oven at 360°F for 30–35 minutes, until the surface is golden.
If you want a crispier crazy dough, roll the dough more thinly and use a larger pan; otherwise, with the given dimensions, it will remain softer.
Let cool for 10–15 minutes before cutting

After allowing the savory pie with mushrooms and ricotta to cool completely, store it in the refrigerator.

Wrap it in cling film or place it in an airtight container.

It keeps for 2–3 days.

When ready to eat: 10–15 minutes at 360°F in the oven to regain crispness

Or a few minutes in a covered pan

The microwave is fine only if you’re not interested in the crispness

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