PIZZA RUSTICA
Categories Food Processor Cheese Vegetable Bake Super Bowl Parmesan Ricotta Bell Pepper Winter Healthy Prosciutto Chard Gourmet
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make Pizza Rustica:
- In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp-tender, about 3 minutes. Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes. Drain chard well in a colander and squeeze out as much moisture as possible.
- In a large bowl combine well eggs and ricotta. In a bowl combine well roasted peppers and garlic paste.
- Preheat oven to 375°F.
- On a lightly floured surface roll out two thirds pastry dough 1/8 thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer evenly half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all prosciutto, remaining ricotta mixture, remaining chard,and remaining Parmesan.
- On a lightly floured surface roll out remaining dough 1/8 inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch-long vents in top crust and brush top crust with some remaining egg wash.
- Bake pizza rustica in middle of oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack. Pizza rustica may be made 2 days ahead and chilled in pan, covered.
- Serve pizza rustica warm or at room temperature, cut into wedges.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs. Roast peppers can be prepared in 45 minutes or less.
- To make Pastry Dough:
- In a bowl with a pastry blender or in a food processor mix or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add eggs and toss or pulse until eggs are incorporated and a dough is formed. Form dough into a disk and chill, wrapped in wax paper, 1 hour. Dough may be made 1 day ahead and chilled, covered.) Can be prepared in 45 minutes or less but requires additional unattended time.
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Mohinur Begum
[email protected]I can't wait to see how this turns out!
Grace Dornu
[email protected]This is a great recipe for beginners.
Sean Myers
[email protected]I love the video tutorial.
Maria Simango
[email protected]This recipe is so easy to follow.
Musa Vai
[email protected]I'm going to make this tonight!
Scott Roberson
[email protected]This looks delicious!
Eri Chan
[email protected]Thanks for sharing this recipe!
Sajaj Hsh
[email protected]I can't wait to try this recipe!
Manuel AGM
[email protected]This recipe is a keeper!
Shazaib Hingoro
[email protected]Yum!
David Frakes
[email protected]I'll be making this again for sure!
Sonia Noshad
[email protected]I would definitely recommend this recipe to others.
Aissa Badi
[email protected]This is a great recipe for a quick and easy weeknight meal.
Saira Saif
[email protected]I had some trouble getting the dough to rise, but the end result was still really good.
Reggie Ontiveros
[email protected]The pizza rustica was a bit too salty for my taste, but otherwise it was delicious.
Poppy Jones
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover vegetables.
Marjorix Eda
[email protected]This was my first time making pizza rustica and it turned out great! The instructions were easy to follow and the video tutorial was very helpful.
Jannie Padgett
[email protected]I've tried many pizza rustica recipes, but this one is by far the best. The dough is so easy to work with and the filling is packed with flavor.
Sophie Ali
[email protected]This pizza rustica was a huge hit with my family! The flavors were amazing and the crust was perfectly crispy. I will definitely be making this again.