Recipe - Pizza Rustica From Puglia

PIZZA DOUGH
2 One half cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Salt
1 teaspoon Sugar
One fourth cup Extra virgin olive oil
1 tablespoon Water; up to 4 T
1 Egg; plus 1 yolk

PIZZA FILLING
One half pound Prosciutto; cut in One fourth dice
One half pound Prosciutto Cotto; cut in 1/4
dice
One half pound Fresh mozzarella; cut in 1/4
dice
One half pound Fresh Ricotta
One half cup Sundried tomatoes, drained
of oil; julienned
One fourth cup Grated Pecorino
3 Eggs
One half teaspoon Cinnamon
One half teaspoon Freshly grated nutmeg

Preheat oven to 375 F and place baking stone in center.

To make dough:

In a large mixing bowl, place flour, baking powder, sugar, salt and olive
oil. Stir together with whisk until texture is like that of moist cereal.
Add egg and water and mix well with hands. Place on to floured work surface
and knead like bread for 5 minutes. Cover and let rest 10 minute.

To make filling:

Place all ingredients in a large mixing bowl and mix well with hands.

To assemble:

Roll out Three fourths dough to a 12 to 14inch circle and place on a pizza peel,
lightly dusted with semolina. Spread filling in center to within 3 inches
of edge. Roll remaining dough into a thinner piece 10inches in diameter
and place over filling. Brush outer edge and top of center disk with cool
water and fold outer edges inwards to meet center piece and cover the
perimeter. Beat remaining egg and brush entire top. Score top with sharp
knife in 5 places. Slide on to stone in oven and bake for 40 minutes, until
crust is dark golden brown. Remove and let rest 5 minutes before serving.

Yield: 4 servings
Recipe By : Molto Mario

Posted to MCRecipe Digest V1 #301

Date: Thu, 14 Nov 1996 15:38:02 0500 (EST)

From: Sue suechef@sover.net