Pizza Rustica
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
40
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Olive Oil1 tsp
Garlic (minced)Directions:
1
Watch how to make this recipe
2
Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F
3
Heat 1 tablespoon of oil in a heavy large frying pan over medium heat
4
Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes
5
Add the garlic and saute until fragrant, about 1 minute
6
Transfer the mixture to a small bowl and set aside to cool
7
Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat
8
Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes
9
Cool to room temperature
10
Squeeze the spinach to drain as much liquid as possible
11
Into a large bowl, add egg yolks and beat lightly
12
Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese
13
Add the sausage, the spinach and prosciutto to the mixture and stir to combine
14
Roll out larger piece of dough on a lightly floured work surface to a 17-inch round
15
Transfer the dough to a 9-inch springform pan
16
Trim the dough overhang to 1 inch
17
Spoon the ricotta mixture into the dough-lined pan
18
Roll out the remaining piece of dough into a 12-inch round
19
Place the dough over the filling
20
Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively
21
Brush the beaten 1 large egg over the entire pastry top
22
Sprinkle the remaining 2 tablespoons Parmesan over the top
23
Bake on the bottom shelf until the crust is golden brown, about 1 hour
24
Let stand 15 minutes
25
Release the pan sides and transfer the pizza to a platter
26
Cut into wedges and serve
27
Pastry Dough: 3 1/2 cups all-purpose flour 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces 1/4 cup cold solid vegetable shortening, cut into pieces 1 teaspoon salt 3 large eggs, beaten to blend 2 to 4 tablespoons ice water Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal
28
Blend in the eggs
29
With the machine running, add the water 1 tablespoon at a time until the dough forms
30
Gather the dough into a ball
31
Divide the dough into 2 pieces, with 1 piece twice as large as the second piece
32
Flatten the dough pieces into disks
33
Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes
34
Yield: 2 dough pieces (enough for 1 Pizza Rustica) Prep Time: 15 minutes Inactive Prep Time: 30 minutes