Pizza Rustica

For the Crust:

2 cups flour
3 tsp shortening
2/3 tsp baking powder
1 egg
1/3 tsp salt
1/2 cup ice water

Sift dry ingredients together. Blend shortening into sifted flour with fork. Mix egg with cold water. Add to flour and mix until a ball is formed. Refrigerate for 30 minutes.

For the Filling:
2 hard boiled eggs, diced
4 oz. prosciutto, chopped
8 oz. pepperoni, diced
8 oz. mozzarella, diced
4 oz. salami, diced
1 Tbs grated Parmesan cheese
3/4 lb Italian sausage, removed from casing & browned
1 lb ricotta cheese
2 eggs
2 oz. ham, diced

Combine ricotta, salt and Parmesan cheese. Add eggs, one at a time, beating after each addition. Add the various meats, cheese and hard boiled eggs. Mix well.

Roll out pastry to line a 10 inch deep pie pan. Roll out leftover for top crust.

Pour mixture into pan and cover pie with top crust. Fold dough under and back to flute thickly. Cut slits in top crust to allow steam to escape.

Bake in preheated 400 oven for first 15 minutes. Lower temperature to 325 and bake 45 minutes.



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