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Pizza Rustica (PIZZAGAINA) Recipe

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This recipe for Pizza Rustica (PIZZAGAINA), by , is from NELLA NOSTRA CUCINA ITALIANA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bettie Lasden


For the Dough:
4 c. flour
1 tsp. baking powder
Dash of salt
4 T Crisco
4 eggs, well beaten
Little warm milk (as needed)

For the Filling:
2 lbs prosciutto
5 mozzarella (8 oz balls)
18 Eggs
Dash of black pepper
1/4 c. grated pecorino romano cheese
1/2 c. chopped parsley

1) Prepare the dough:
Sift flour, baking powder, & salt.
Mix Crisco w/ flour until lumpy (I use a potato masher).
Add well beaten eggs.
Mx together.
Add warm milk as needed (until dough is smooth). Make a round ball.
Rub with olive oil, wrap in wax paper, put in deep bowl, cover with dish towel and keep warm
2) Prepare the filling:
Chop in cubes - prosciutto and mozzarella, Add parsley & grated cheese - Mix Well (put in large pan) do not add eggs yet.
3) Roll Out the Dough: Cut dough in half and roll out both top and bottom. Pinch dough bottom with fork before putting in the pan. Grease and Flour Pan (Crisco and Flour) Put bottom crust in pan - Make sure it overlaps the sides.
4) Assemble the Pizza: Just before filling the pan add the eggs 1 at a time to the prosciutto filling. Stir eggs & filling (#2) with wooden spoon - mix well. Pour filling evenly into pan. Pinch top crust before putting on. Seal crusts together w/ water & pinch with fork all around. Cut excess dough around border. Rub top with beaten egg yolk. Bake 350 for 50 - 60 minutes. Pan Size 15"x9"x2-1/2"

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour




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