Pizza Rustica
From yakalom 17 years ago
- 60 minutes to make
- Serves 6
I stole this recipe from a Food Network show. I've been making variations of it ever since. This is really fun to have when people come over for dinner.
Ingredients
- pastry dough shopping list
- 3 1/2 cups all-purpose flour shopping list
- 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces shopping list
- 1/4 cup cold solid vegetable shortening, cut into pieces shopping list
- 1 teaspoon salt shopping list
- 3 large eggs, beaten to blend shopping list
- 2 to 4 tablespoons ice water shopping list
- Filling shopping list
- 2 tablespoons olive oil shopping list
- 8 ounces hot italian sausage, casings removed shopping list
- 1 teaspoon minced garlic shopping list
- 2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) shopping list
- package frozen cut-leaf spinach, thawed and drained shopping list
- 1 (15-ounce) container whole milk ricotta shopping list
- 12 ounces mozzarella cheese, shredded shopping list
- 1/3 cup plus 2 tablespoons freshly grated Parmesan shopping list
- 4 ounces thinly sliced prosciutto, coarsely chopped shopping list
- 4 large egg yolks, beaten to blend shopping list
- 1 large egg, beaten to blend shopping list
How to make it
- Dough
- Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
- Pie
- Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
- Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and sautee until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and sautee until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
- Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible. Chop spinach into smaller pieces.
- Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach, and prosciutto to the mixture and stir to combine.
- Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
- Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
The Rating
Reviewed by 4 people-
I stole that recipe too - and it is awesome! Great dish - thanks for sharing... =)
lunasea
in Orlando loved it
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This is divine -- like a tall and hearty quiche (though less egg-y and more creamy/cheesy) with a wonderfully tender and flaky crust. Thanks for sharing!
premiersoupir
in Riverside loved it
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