Have a request from Mrs JPB for an NY style white pie. I don't see many pictures (any?) of them on the board, but I'll bet some of you know just how I can make this
I'm thinking there's some ricotta on there, and other cheeses?? But not, as I recall, much of anything else. Would the ricotta just be applied by the spoonful and melt on the pie? Pretty sure nothing on these is post-bake... Nothing needs to be sharp, mild would be her preference .