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

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