Recipe - Pizza Rustica Alla Grottese

PASTA FROLLA
2 cup Flour
1/3 cup Sugar
One fourth teaspoon Salt
One half teaspoon Baking powder
1 Stick cold unsalted butter
2 Eggs

EGG WASH
1 Egg
1 pn Salt

FILLING
1 pound Ricotta
3 Eggs
One half teaspoon Salt
One half teaspoon Freshly ground pepper
One half cup Grated pecorino romano
cheese
One half pound Mozzarella; cut or sliced up thinly
One half pound Dried sausage; such as
cacciatorino, peeled and
cut or sliced up

Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in
butter finely, by hand. Beat eggs and stir in until dough holds together.
Wrap dough in plastic and chill until firm.

Make the egg wash: Beat together in a bowl until very liquid.

Make the ricotta filling: Beat the ricotta, eggs and seasonings together.
Beat in the grated cheese.

Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line
a 9inch straight sided cake pan or 9inch pie pan. Spread 1/3 of the
filling on the dough in the bottom of the pan. Strew with half each the
mozzarella and sausage. Cover with another 1/3 of the filling. Strew with
the remaining mozzarella and sausage. Spread with the remaining filling.
Top with a lattice crust made with the remaining dough.

Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room
temperature.

Notes: Recipe courtesy of Nick Malgieri

Recipe by: Cooking Live Show #CL9070

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Apr 4, 1998