PIZZA RUSTICA
Provided by Food Network
Time 1h15m
Yield 8 to 10 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed. Remove the dough and, on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic and refrigerate. In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and romano cheese into a batter. Refrigerate while you prepare the pastry shell. Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan. Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly. Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough together to seal the edge completely. Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked. Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to loosen the crust from the pan, and open the springform pan. continue to cool completely before serving at room temperature.;
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Youssef Rabit
[email protected]I'm not sure what I did wrong, but my pizza rustica didn't turn out very well. The crust was too thick and the filling was bland.
Zain Jan
[email protected]I didn't have any ricotta cheese so I used cottage cheese instead. It turned out fine.
Nimesh Jung
[email protected]The dough was a bit tough.
IDOWU SAMUEL Olorunniwo
[email protected]This was a bit too salty for my taste.
Queen Ever
[email protected]This recipe is a keeper! I will definitely be making it again.
Halima idris
[email protected]I used a store-bought dough to save time and it worked out great.
Noor Ghouri
[email protected]I added some chopped sun-dried tomatoes to the filling and it was delicious!
Technical Arbab
[email protected]This pizza rustica is a great make-ahead meal. I made it the night before and it was just as good the next day.
Juan Castile
[email protected]I love this recipe! It's so simple to make and the results are always amazing. The crust is always flaky and the filling is always flavorful.
Nesma Salah abdelalim
[email protected]This was my first time making pizza rustica and it turned out great! The dough was easy to work with and the filling was delicious. I will definitely be making this again.
Meaghen Abrahams
[email protected]I've made this pizza rustica several times now and it's always a winner. It's so versatile and can be made with any type of filling you like. I especially love the combination of spinach, ricotta, and mozzarella.
Abdullah nazir
[email protected]This pizza rustica was a hit at my party! It was so easy to make and everyone loved it. The flavors were perfect and the crust was cooked to perfection. I will definitely be making this again.