Lotta Ricotta....so it's Pizza Rustica

This is another recipe that I printed out and it has been hanging around in my kitchen for ages now or at least a few months but most probably ages! But I have the remainder of a 5 lb container of Ricotta that needs to be used and this recipe was perfect.

The recipe is adapted from "Baking with Julia" by Dorie Greenspan. And you can find it listed many times on the internet and I will repost it here for your convenience. It is a very easy recipe although I baked mine about 15 minutes longer then the recommended time. And of course I made changes which are in ()'s or in my notes.

I just took the Pizza Rustica out of the oven and it looks amazing! And tastes delicious...rich but so good and just hits the spot on this chilly, rainy night in Northern IL!!



Pizza Rustica

Dough-
2 cups all-purpose flour
1/3 cup sugar (I skipped the sugar)
1/2 tsp baking powder
1/4 tsp salt
1 stick butter, cut into pieces
2 large eggs, slightly beaten


Filling-
1 lb ricotta
3 large eggs
1/4 cup grated pecorino romano cheese
1/4 lb mozzarella cheese, grated
1/4 lb thinly sliced prosciutto, shredded (I subbed diced salami)
2 tb chopped fresh parsley
1/4 tsp pepper

Notes: I also added 3-4 minced cloves of garlic, 1 tsp tarragon, about 1/2 c. freshly grated Parmesan cheese and 2 minced green onions including the tops.

Dough:

1. Put flour, sugar, baking powder, and salt into food processor; pulse a few times to mix. add butter and pulse 15-20 times, or until mixture resembles cornmeal.

2. With machine running, add the eggs and process until dough forms ball on blade.

3. Remove dough and knead it until smooth, about 1-2 minutes. Divide the dough in two pieces, one twice as large as the other. wrap in plastic and set aside until needed (you can refrigerate in advance for up to 3 days).


Filling and assembly:

1. In medium bowl, stir ricotta with spatula until smooth. Add rest of the ingredients one at a time, stirring until each addition is incorporated and well blended.

2. Preheat oven to 350F. butter 9-inch pie pan.

3. Knead the large dough piece into disk and roll out on lightly floured surface to fit pie pan (about 12" circle). Transfer dough to pan and press on bottom and up sides; trim excess. Fill pan with ricotta filling.


4. Knead and shape the remaining piece of dough into 9-inch square. using pizza cutter or small sharp knife, cut dough into 12 even strips. lay strips across the pie, in criss cross and trim edges of lattice and pinch to seal.

5. Bake for 35-40 minutes until crust is golden and filling is firm and slightly puffed. transfer pie to rack and cool completely before serving.


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