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PIZZA RUSTICA Recipe

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This recipe for PIZZA RUSTICA, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, April 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Pie Dough*

12 ounces fresh Italian sausage links
1 15-ounce container ricotta cheese
1 tablespoon grated Romano cheese
teaspoon salt
teaspoon freshly ground black pepper
2 eggs
8 ounces pepperoni, cut into -inch pieces
8 ounces mozzarella cheese, cut into -inch pieces
4 ounces fully-cooked ham, cut into
-inch pieces
4 ounces salami, cut into
-inch pieces
2 hard-cooked eggs,
coarsely chopped
1 tablespoon water

Directions:
Directions:
Prepare Pie Dough. Cut into two unequal pieces (approximately one-third and two- thirds). Lightly grease and flour a 10-inch springform pan. Roll out the larger of the two pieces of dough to -inch thickness on a lightly floured surface. Place dough into the pan covering the bottom and sides. Prick dough lightly with a fork. Place on a tray in the refrigerator. Preheat oven to 400. Place Italian sausage in a skillet. Add 1/2 inch water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or until juices run clean. Drain. Cut into -inch pieces. For filling, in a bowl combine the ricotta, Romano, salt, and pepper. Add one raw egg at a time and beat till smooth with a wooden spoon. Stir in the cooked Italian sausage, pepperoni, mozzarella, ham, salami, and hard-cooked eggs. Spoon filling into dough-lined pan, pressing lightly. Fold dough from sides down over top of filling. Roll out remaining piece of pie dough slightly larger than 10 inches round. Brush edges of overlapping bottom dough with a little water. Place dough round on top and crimp or flute edges. Brush top with a little water and cut vents in top crust. Place springform pan on a baking pan or tray and bake in 400 oven for 20 minutes.

 

 

 

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