VeraBlue
Executive Chef
Pizza Rustica
Dough:
2C flour
2 eggs
1/4 c oil
1/3 c water
1/2 t black pepper
Beat eggs into oil and water. Blend into flour and pepper and form into crust dough. Knead a few minutes, and let rest, covered.
Filling:
8 eggs, beaten
1/2 course black pepper
1# ricotta
1C parmesan
1/3# prosciutto -cubed
1/3# genoa salami-cubed
1# basket cheese, sliced
1/3# provolone, cubed
Method:
Blend the eggs, pepper ricotta and grated cheese well. Divide dough in half. Roll each piece into a circle to fit 9" pie pan. Place one circle into the pan. Pour half the ricotta mixture into the pan. Layer proscuitto, salami and provolone over ricotta. Cover with remaining ricotta. Layer basket cheese slices on top of ricotta. Cover with remaining crust. Crimp the edges well to seal. Bake 350 for an hour and 15 minutes.
Dough:
2C flour
2 eggs
1/4 c oil
1/3 c water
1/2 t black pepper
Beat eggs into oil and water. Blend into flour and pepper and form into crust dough. Knead a few minutes, and let rest, covered.
Filling:
8 eggs, beaten
1/2 course black pepper
1# ricotta
1C parmesan
1/3# prosciutto -cubed
1/3# genoa salami-cubed
1# basket cheese, sliced
1/3# provolone, cubed
Method:
Blend the eggs, pepper ricotta and grated cheese well. Divide dough in half. Roll each piece into a circle to fit 9" pie pan. Place one circle into the pan. Pour half the ricotta mixture into the pan. Layer proscuitto, salami and provolone over ricotta. Cover with remaining ricotta. Layer basket cheese slices on top of ricotta. Cover with remaining crust. Crimp the edges well to seal. Bake 350 for an hour and 15 minutes.