Pizza rustica (italian picnic loaf)

1 Servings

Ingredients

Quantity Ingredient
1 pounds Sweet Italian Sausage
½ cup Chopped onion
3 Cloves garlic; chopped
1½ cup All purpose flour
½ cup Whole wheat flour
½ cup Yellow cornmeal
1 tablespoon Sugar
½ teaspoon Salt
1 pack Rapid rise yeast
1½ cup Hot water 120 - 130 degrees
2 teaspoons Butter; softened
½ pounds Mozzarella; cubed (2 c)
7 ounces Roasted peppers; chopped
1 Large egg; beaten
1 tablespoon Sesame seeds

Directions

Squeeze sausage from casings and crumble into a large skillet. Saute until brown, adding onions and garlic. Drain off fat and set aside to cool.

Combine ½ c all purpose flour, whole wheat flour, corn meal, sugar, salt and yeast. Stir in hot water and butter and mix well. Stir in remaining 1 cup of flour to form a soft dough. Cover dough in bowl and let rest for 10 minutes.

Grease a 9 inch spring form pan. Stir down dough. With buttered fingers, press ⅔ of dough in bottom of pan. Add cheese and peppers to sausage mixture and spoon into center of dough. Spread and press filling toward edge of pan, leaving a ½ inch rim of dough around sides. Drop remaining dough by tablespoons over filling. With the back of spoon or buttered fingers, carefully spread dough to cover and enclose filling.

The top will be rough. Cover with a cloth and let rise until doubled in size, about 20 - 30 minutes. Brush top of loaf with beaten egg and sprinkle with sesame seeds.

Bake loaf at 400 degrees for 25 - 30 minutes, or until loaf pulls away from sides of pan and is golden brown. Cool 5 minutes. Remove from pan. Can be served warm or room temperature. Posted to MC-Recipe Digest V1 #693 by Lynn Nelson <lynnn@...> on Jul 27, 1997

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