Pizza rustica alla grottese
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1 | Stick cold unsalted butter | |
| 2 | Eggs | |
| 1 | Egg | |
| 1 | pinch | Salt |
| 1 | pounds | Ricotta |
| 3 | Eggs | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| ½ | cup | Grated pecorino romano cheese |
| ½ | pounds | Mozzarella; sliced thinly |
| ½ | pounds | Dried sausage; such as cacciatorino, peeled and sliced |
Directions
PASTA FROLLA
EGG WASH
FILLING
Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in butter finely, by hand. Beat eggs and stir in until dough holds together.
Wrap dough in plastic and chill until firm.
Make the egg wash: Beat together in a bowl until very liquid.
Make the ricotta filling: Beat the ricotta, eggs and seasonings together.
Beat in the grated cheese.
Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line a 9-inch straight sided cake pan or 9-inch pie pan. Spread ⅓ of the filling on the dough in the bottom of the pan. Strew with half each the mozzarella and sausage. Cover with another ⅓ of the filling. Strew with the remaining mozzarella and sausage. Spread with the remaining filling.
Top with a lattice crust made with the remaining dough.
Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room temperature.
Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9070 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Apr 4, 1998