Pizza Rustica
Print This Recipe
Pizza, not as we know it, but an Italian-style Easter-time tradition - and usually hearty. Three cheeses, ricotta, mozzarella, and Parmesan, melt and bubble around sweet sausage, prosciutto, and hard-cooked eggs, wile the delectable crust of flour, egg yolks, baking powder and oil bakes until golden.
INGREDIENTS
PASTRY
3 eggs
2 tablespoons salad oil
2 tablespoons water
2 cups unsifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon saltFILLING
1 tablespoon salad oil
1/2 pound (3) Italian sweet sausages
3 eggs
1-1/2 pounds, 3 cups, ricotta cheese
1/2 pound mozzarella cheese, grated
1/4 cup grated Parmesan cheese
8 slices prosciutto ham, 1/4-pound, coarsely chopped
1/4 cup chopped parsley
Dash of black pepper
6 hard-cooked eggs, shelled
1 egg yolk
1 tablespoon waterMAKE PASTRY - In small bowl, beat together 3 eggs, 2 tablespoons oil, and 2 tablespoons water. Sift flour, baking powder, and salt into medium bowl. Make well in center. Pour in egg mixture. Stir with fork until blended.
Turn dough onto lightly floured pastry cloth or board. Cover dough with bowl to rest 10 minutes. Then knead until smooth, about 3 minutes. Shape pastry into a ball; wrap in waxed paper; refrigerate until ready to use.
Preheat oven to 400 degrees. Lightly grease a 10-inch flan pan, with removable bottom, or 10-inch pie plate.
MAKE FILLING - In hot oil in medium skillet, sauté sausages until browned on all sides. Discard fat. Slice sausages 1/4-inch thick. In large bowl, beat eggs until blended. Add ricotta and mozzarella cheese with the Parmesan cheese, prosciutto, parsley, pepper, and sausage; mix well with wooden spoon.
On lightly floured pastry cloth or board, roll half of the patry into a 13-inch circle. Trim edges; reserve trimmings. Fold rolled pastry in half; transfer to prepared pan. Make sure fold is in the center; unfold, carefully fitting into the bottom of pan.
Turn filling into pastry-lined pan. Place eggs in six indentations made with spoon in filling; cover eggs with filling. Roll trimmings 1/8-inch thick; with cookie cutter or knife, cut out 8 leaves.
Roll remaining pastry into a 12-inch circle; trim edge. Place pastry on top of filling. Fold edge of top crust under bottom; press together to seal; crimp. Make slits near center for steam vents; arrange leaves on top. Brush with egg yolk beaten with 1 tablespoon water.
Bake 35 to 40 minutes, or until crust is golden brown. Serve warm.
Makes 10 servings