PIZZA RUSTICA - MORE OF A PIE THAN YOUR TRADITIONAL PIZZA
This is a traditional way for Italians to end the lenten fast and celebrate the Easter Holiday.
Pizza Rustica can be 1 inch thick, or really make a showing at three to four inches thick. This isn't a thin crust pizza by any means. This is more like a thin Timpano than a thick pizza.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS: SERVES 8
● 2 cups all purpose flour
● ½ cup sugar
● 1 teaspoon salt
● 1¼ teaspoons ground black pepper
● 6 egg yolks
● ¼ cup cold water
● ¼ pound sweet butter
● 1 pound fresh sheep milk ricotta cheese
● ¼ pound prosciutto, sliced, coarsely chopped
● ½ pound genoa salami, sliced, chopped
● 4 hard boiled eggs, sliced
● ½ pound fresh mozzarella, diced, ¼-inch pieces
● ¼ cup grated pecorino romano cheese
● Olive oil
● 10-inch spring form pan
✚ Preheat oven to 375℉.
1. In a food processor combine the flour, sugar, salt, ¼ teaspoon black pepper, 3 egg yolks, cold
water and butter and process until a ball of dough has been formed. Remove the dough and,
on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic
2. In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto,
salami, mozzarella and Romano cheese into a batter. Refrigerate while you prepare the pastry
3. Remove the dough from the refrigerator and cut one third of the dough off to be used as the top
crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on
the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the
inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan.
Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the
dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the
side of the pan to the top edge and the dough should just rise to the top of the pan.
4. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the
filling evenly. Spread the sliced eggs over the top. Roll the remaining smaller piece of dough to
a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough
together to seal the edge completely. Cut a cross into the top crust so that steam may escape
during baking and place into the preheated oven, on a cookie sheet, in the center of the oven,
and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked.
5. Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to
loosen the crust from the pan, and open the spring form pan. continue to cool completely before
serving at room temperature.
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