Pizza Rustica


posted by shugga 03-31-99 12:11 PM

Pizza Rustica

For the crust use a sweet pie crust. Divide dough into 2 parts, one larger than the other. Roll out dough and place larger portion in bottom of deep pan. Fill with mixture and top with remaining piece of dough.

Mixture:
3 lbs. ricotta,
1/2 lb. salami, diced
1/2 lb. prosciutto, diced
10 eggs, well beaten
1/2 lb. mozzarella cheese, diced
1/2 lb. Parmesan cheese, grated.


Preheat oven to 325 F.

Mix together till well blended. Pour mixture into the prepared pan and level. Cover with pastry, make a few air vents in crust and brush top with some beaten egg yolk. Place in 325 degree oven for about 1 1/4 hours or till firm in center. Makes about 12 servings.



Pizza Piena

pastry for a 2 crust pie
8-9 eggs
4 heaping tablespoons Parmesan cheese
1 teaspoon black pepper

Filling:
1/2 lb. prosciutto, sliced
1/2 lb. Italian salami, sliced
1/2 lb. boiled ham, sliced
1/2 lb. Mozzarella, lsiced
1/2 lb. Provolone cheese sliced


Lightly grease a 2 quart pan and line with prepared pastry for a 2 crust pie. Beat eggs with Parmesan cheese and black pepper.

Spoon some egg mixture on pastry lined pan then a layer of prosciutto a layer of salami, more egg, a layer of mozzarella, a layer of ham, layer of provolone, more egg and then start over again.

Top with crust and make a few air vents. Bake in a 350 degree oven till brown and firm Serve cold.

Makes 8-12 servings, depending on size of slice.



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