Recipe - Pizza Rustica Abm

1 One fourth cup Milk; plus
2 tablespoon Milk; (if needed)
2 tablespoon Olive Oil
1 tablespoon Rosemary; chopped
2 teaspoon Salt
1 tablespoon Sugar
3 cup Flour
2 teaspoon Yeast

FILLING
1 pound Ricotta Cheese
2 Eggs
One half cup Romano Cheese; grated
1 tablespoon Parsley; chopped
One half teaspoon Salt
One fourth teaspoon Pepper

TOPPING
15 sl Salami; thinly cut or sliced up
25 Basil Leaves; coarsely
chopped
16 ounce Roasted Red Peppers; drained
12 sl Provolone Cheese; thinly
cut or sliced up
Salt
Pepper

Place all dough ingredients in pan and program for knead and first rise.
The dough will be firm and pull away from the side of the machine. While
the dough is rising, prepare the filling. In mixing bowl, whisk together
all the ingredients and refrigerate until you are ready to assemble the
pizza. Preheat the oven to 400øF. with the rack in the center position.
Grease a 9" springform pan.

When the dough cycle is completed transfer the dough to a lightly floured
work surface, cover it with a clean towel, and let it rest for 5 minutes.
Cut the dough in 2 pieces; one piece should be one third of the dough and
the other piece should be 2/3. Roll out the larger piece to a 14" circle.
Line the springform pan with the circle. A small amount of dough (1")
should overlap the top of the pan. Arrange 5 slices of salami on the
bottom. Spread a third of the ricotta filling over the salami, then
sprinkle on a third of the basil. Lay out a third of the peppers. Lay out 4
slices of provolone. Repeat this pattern for the next 2 layers. Roll out
the small piece of dough to a 9" circle. Brush water around the rim of the
dough already in pan, then fit the 9" circle on top. Trim away about 1/2"
of the overlapping dough from the bottom circle. Crimp together the top and
bottom edges. Brush the top of the dough with olive oil and salt and
pepper. With a pair of scissors, cut a vent in the top crust about 1" in
diameter. Bake for 15 minutes at 400øF., then at 350øF. for 15 minutes.
Remove the pizza from the oven and immediately remove the sides of the
springform. Cool before slicing to allow layers to set.

Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 071995 Revised for MealMaster Format by Katherine
Smith

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini