Pizza Rustica From Puglia Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
PIZZA DOUGH-,
2 1/2 cup: All-purpose flour,
1 tsp: Baking powder,
1 tsp: Salt,
1 tsp: Sugar,
1/4 cup: Extra virgin olive oil,
1: To 4 tablespoons water,
1: Egg plus 1 egg,
Directions:
PIZZA FILLING 1/2 pound Prosciutto, cut into 1/4-inch dice 1/2 pound
Prosciutto Cotto, cut into 1/4-inch dice 1/2 pound fresh mozzarella,
cut into 1/4-inch dice
1/2 pound fresh Ricotta 1/2 cup sundried tomatoes, drained of
oil and julienned
1/4 cup grated Pecorino 3 eggs
1/2 teaspoon cinnamon 1/2 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 3/4 dough to a 12 to 14-inch 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
10-inches 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
MOLTO MARIO SHOW #MB5667
Source from luhu.jp
Prosciutto Cotto, cut into 1/4-inch dice 1/2 pound fresh mozzarella,
cut into 1/4-inch dice
1/2 pound fresh Ricotta 1/2 cup sundried tomatoes, drained of
oil and julienned
1/4 cup grated Pecorino 3 eggs
1/2 teaspoon cinnamon 1/2 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 3/4 dough to a 12 to 14-inch 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
10-inches 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
MOLTO MARIO SHOW #MB5667
Source from luhu.jp
Tags
Molto