Pizza Rustica
Yield
12 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheese filling | |||
| 2 | pounds |
ricotta cheese
|
|
| 3 | large |
eggs
|
|
| ¼ | pound |
mozzarella cheese
shredded or chopped |
|
| 6 | tablespoons |
romano cheese
grated |
*
|
| 6 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 ½ | teaspoons |
mint leaves
dried, do not use peppermint |
*
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| Meat filling | |||
| 1 | pound |
italian sausage
mild or sweet |
|
| 2 | ounces |
salami
Italian, dry, thinly sliced |
|
| 2 | ounces |
prosciutto
thinly sliced, or any other ham |
*
|
| Pizza | |||
| 1 ½ | pounds |
pizza crust dough
|
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | each |
eggs
separated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cheese filling | |||
| 907.2 | g |
ricotta cheese
|
|
| 3 | large |
eggs
|
|
| 113.4 | g |
mozzarella cheese
shredded or chopped |
|
| 9E+1 | ml |
romano cheese
grated |
*
|
| 9E+1 | ml |
parsley leaves
fresh, chopped |
|
| 7.5 | ml |
mint leaves
dried, do not use peppermint |
*
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| Meat filling | |||
| 453.6 | g |
italian sausage
mild or sweet |
|
| 57.8 | ml/g |
salami
Italian, dry, thinly sliced |
|
| 57.8 | ml/g |
prosciutto
thinly sliced, or any other ham |
*
|
| Pizza | |||
| 680.4 | g |
pizza crust dough
|
* |
| 1 | x |
all-purpose flour
|
*
|
| 1 | each |
eggs
separated |
|
Directions
Put ricotta and eggs into a large bowl and stir until well mixed.
Blend in all other ingredients.
Slice the sausage into rounds about ⅜ inch thick.
Brown in a little oil until cooked through.
Drain and discard grease.
Cut the salami and ham slices into strips about 1 x ¼ inches.
Make or thaw or unwrap the pizza dough.
Mix the meats into the cheese filling.
Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it.
Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least ½ inch hanging over the edge.
Fill with the cheese-meat mixture.
To allow for expansion, fill to about ½ inch below the top of the pan.
Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together.
Trim neatly to make a seal.
Brush egg yolk over the top of the pie (this will brown during baking).
Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking).
Bake at 350℉ (180℃) F for about an hour, until the top is browned but not burned.
Remove from pan and cool on a wire rack.
Serve at room temperature.
