Pizza rustica alla napoletana

Yield: 1 Servings

Measure Ingredient
3 cups Flour
½ cup Sugar
½ teaspoon Salt
1 teaspoon Baking powder
12 tablespoons Butter
3 Eggs
1 Egg
1 pinch Salt
2 pounds Ricotta
6 Eggs
¼ teaspoon Salt
1 teaspoon Freshly ground pepper
⅓ cup Grated Pecorino Romano
1 pounds Mozzarella, coarsely grated
½ pounds Sweet dried sausage, peeled and diced
½ pounds Prosciutto, shredded
½ cup Chopped parsley




For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add eggs and continue to pulse until dough forms a ball that revolves on blade.

Remove dough, press into a disk, wrap and chill.

For the filling, place ricotta in work bowl of food processor and pulse to puree smoothly. Transfer ricotta to a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.

Preheat oven to 350 degrees and set a rack in the lower third divide the Pasta Frolla into 2 pieces. roll 1 of the pieces thinly to line a 12-inch straight sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips. Whisk egg and salt together and paint dough strips with egg wash. Arrange six strips on filling. Arrange remaining strips at a 45-degree angle to the first ones.

Press strips at rim of pan to adhere and trim away excess dough even with top of pan.

Bake the Pizza about 45 minutes, until the filing is set and the dough is baked through. Cool in the pan on a rack. To unmold, place a platter on pizza and invert, removing pan. Replace pan with another platter and invert again, removing top platter. Serve the Pizza at room temperature.

Refrigerate leftovers.

NOTES : Cooking Live

Recipe by: COOKING LIVE Show #CL8818 Posted to MC-Recipe Digest V1 #482 by Angele Freeman <jfreeman@...> on Feb 12, 1997.

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