Pizza Rustica (A Sicilian Sausage And Prosciutto Pie)
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
910 g
Ricotta Cheese910 g
Italian Sausage (bulk)5 large
Egg (beaten)1 cup
Grated Parmesan Cheese1 tbsp
Parsley (finely chopped)450 g
Prosciutto (chopped)910 g
Pizza Dough (prepared)1
Egg2 tbsps
WaterDirections:
1
Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth
2
Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta
3
Preheat oven to 400 degrees F (200 degrees C)
4
Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes
5
Drain excess grease, and allow sausage to cool
6
Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed
7
Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined
8
Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles
9
Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge
10
Divide the filling between the 2 pies
11
Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal
12
Crimp and flute the edges of the pie crusts
13
Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies
14
Cut several slits into the top crusts to vent steam
15
Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C)
16
Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes
17
Serve at room temperature