Pizza Rustico
- Pastry Crust:
- 2 cups of flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 2 tablespoons of vegetable oil
- 2 tablespoons of water
- Pie Filling:
- 2 lbs of Italian sausage
- 2 lbs ricotta (drained)
- 1 lb mozzarella, shredded
- 5 eggs
- 1/2 lbs prosciutto, chopped
- 1 tablespoon parsley
- 1/4 cup parmesan or romano cheese
- Prepare pastry and line a 10" deep pie pan with pastry; prick dough with tines of fork, sprinkle bottom with a little flour. Remove casing from sausages, cut up into small pieces and brown lightly with 2 tablespoons of water, until cooked. Combine ricotta, and mozzarella together, add eggs one at a time, beating after each addition with a wooden spoon. Add cooked sausage meat, prosciutto, parsley, grated cheese, blend and mix well. Pour mixture into lined pie pan, and cover with top crust, trim, leaving about 1/2 inch overhang. Fold dough under and back to flute thickly. Cut slits in pie to allow steam to escape. Bake in preheated hot 400F oven for the first 15 minutes, lower temperature to 325F and continue baking for another 40 to 50 minutes. Remove from oven. Let stand 5 minutes before serving. Can be served hot or cold. Serves 8-12.
pastry crust, flour, baking powder, salt, eggs, vegetable oil, water, pie filling, italian sausage, ricotta, mozzarella, eggs, parsley, parmesan
Taken from www.epicurious.com/recipes/member/views/pizza-rustico-50134673 (may not work)