Dolce & Clemente's Easter Pizza Rustica
Dolce & Clemente's Pre made pizza dough
2 pounds ricotta
4 large eggs. Lightly beaten
1 cup grated pecorino romano
½ teaspoon ground pepper
8 ounces fresh mozzarella, chopped
4 ounces sliced boiled ham, chopped
4 ounces prosciutto, chopped
4 ounces sliced soppressata or other salami, chopped
2 tablespoons flat leaf parsley, chopped
1 egg yolk beaten with 1 tablespoon of water
1.Shape 1/3 of the dough into a disk. Make a second disk with the remaining dough.
2.To make the filling, in a large bowl, beat the ricotta, eggs, grated cheese, and pepper until well blended. Stir in the chopped meats cheese and parsley.
3.Pre heat the oven to 375 fahrenheit.
4.On a lightly floured surface roll out the large piece of dough into a 15 inch circle. Drape the dough over a rolling pin. Transfer the dough into a 9x3 inch springform pan, flattening any wrinkles against the side of the pan. Scrape the filling into the pan.
5.Roll out the remaining dough into a 9 ½ inch circle. Cut the dough into ¾ inch wide strips. Place the half strips 1 inch apart over the filling. Turn the pan clockwise and place the remaining strips on top forming a lattice pattern. Pinch the edge of the strips and bottom layer of the dough together to seal. Brush the dough with the beaten egg.
6.Bake the pie 1 to 1 1/2 hours, or until the crust is golden and the filling is puffed. Cool the pie in the pan for 10 minutes. Serve at room temperature or lightly chilled.
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