Pizza Rustica
Pizza Rustica (Italian Easter Pie)
Filling
2 cups cooked, smoked ham, cubed
2 cups cooked Italian sausage, sliced
1 cup Mozzarella cheese, cubed or shredded
1/2 cup chopped parsley
4 hard boiled eggs, peeled and chopped
1 cup Ricotta cheese
3 eggs, uncooked
Salt and freshly-ground pepper, to taste
Mix all chopped ingredients in large bowl
Place uncooked eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute
Add to the chopped ingredients and combine well
Crust
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon granulated yeast
1/4 cup olive oil
1 1/2 cups hot tap water
Place flour and salt in large bowl
Combine hot water, oil and yeast in measuring cup with a fork
Add to flour and mix well
If dough is dry, add water as necessary
If dough is too sticky, add flour, one tablespoon at a time
Knead until dough forms ball
Leave in the bowl in warm place to rise until double in volume
Punch down before rolling
Divide dough in half and roll to fit a large pie pan or 15-inch pizza pan
Place one circle on bottom of pan
Top with the filling, pressing out all air pockets
The pie will look too full
Top with remaining dough
Trim around pan with knife leaving about 1 inch extra all around
Press edges to seal and tuck sealed edge in all around pan
Prick top with fork several times to make air holes
Bake in a preheated oven at 400 deg F for 20 minutes, then reduce oven temp to 350 deg F and bake an additional 30 minutes
Serves 6 to 8
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