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Pizza Rustica Recipe

Ingredients

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.

Reviews & Comments 6

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    " It was excellent "
    lunasea ate it and said...
    I stole that recipe too - and it is awesome! Great dish - thanks for sharing... =)
    Was this review helpful? Yes Flag
    " It was excellent "
    premiersoupir ate it and said...
    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!
    Was this review helpful? Yes Flag
  • angelgirl94 16 years ago
    I saw this dish on Food Network too and I've been dying to try it. The picture looks great. Thanks for posting. :)
    Was this review helpful? Yes Flag
  • chihuahua 16 years ago
    Yumm.
    Was this review helpful? Yes Flag
  • conner909 16 years ago
    This looks really good!
    Was this review helpful? Yes Flag
  • greekgirrrl 16 years ago
    delicious! nice post
    Was this review helpful? Yes Flag

The Cook

yakalom Riverside CA

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