Recipe: Pizza Rustica
Description: A pizza is a pie, but this looks more like a pie the way we think of it. A top and bottom crust enclosing a yummy filling. This is substantial. Just a green salad and a glass of wine please.
Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "1/4 cup sugar"}, {"text": "1/2 cup cold butter, cut into bits"}, {"text": "1/4 cup olive oil"}, {"text": "9 large eggs, beaten lightly"}, {"text": "1 1/2 lbs ricotta cheese"}, {"text": "1/2 lb prosciutto, chopped coarse"}, {"text": "1/2 lb cooked ham, chopped coarse"}, {"text": "1/2 lb salami, chopped coarse"}, {"text": "1 1/2 lbs mozzarella cheese, cut into small pieces"}, {"text": "5 ounces freshly grated romano cheese"}, {"text": "1/4 teaspoon pepper"}, {"text": "1 large egg yolk, beaten with"}, {"text": "1 pinch salt, and"}, {"text": "1 teaspoon water"}]
Instructions: Make dough: In a large bowl combine flour, sugar and a pinch of salt.
Add the butter and blend mixture until it resembles coarse meal.
Stir in oil and 1/3 to &#xBD; cup ice water, 1 tblsp at a time, to form a soft dough.
Knead dough lightly on a floured surface until it is smooth, halve the dough and chill it, wrapped in plastic wrap, for 30 minutes.
Roll half of dough (leave other half in fridge) into a circle 1/8 inch thick and fit into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1 inch overhang.
Chill shell.
Preheat oven to 350 degrees F.
Make filling: In a very large bowl combine eggs and stir in ricotta, a little at a time, until mixture is blended well.
Stir in meats, cheeses and pepper and combine well.
Spoon into shell.
Roll remaining dough into a circle large enough to cover the top of the pie and cover pie.
Crimp edges together firmly, brush pie with egg wash and cut slits on top.
Bake for 1 hour and 15 minutes to 1 &#xBD; hours, or until top is golden-brown.
Let stand for 15 minutes before cutting.
