Pizza Rustica
Total: 2 hr 40 min
Prep: 45 min
Inactive: 45 min
Cook: 1 hr 10 min
Yield: 6 to 8 servings
2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
Pastry Dough:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
Position the oven rack at the bottom and preheat to 375°F. Heat 1 tablespoon of oil in a large frying pan over medium heat, add the sausages, and sauté until golden brown, breaking them into pieces for about 5 minutes. Add the garlic and cook for another minute until fragrant. Transfer to a small bowl to cool.
In the same pan, heat another tablespoon of oil, add the spinach, and cook until wilted and the juices evaporate, stirring often, for about 10 minutes. Let it cool, then squeeze out as much liquid as possible.
In a large bowl, beat the egg yolks lightly, then mix in ricotta, mozzarella, and 1/3 cup of Parmesan. Add the sausage, spinach, and prosciutto, and combine well.
On a floured surface, roll out the larger dough piece to a 17-inch round. Place it into a 9-inch springform pan, trimming the overhang to 1 inch. Fill with the ricotta mixture. Roll out the remaining dough to a 12-inch round and place it over the filling. Seal and crimp the edges decoratively. Brush the top with beaten egg and sprinkle with 2 tablespoons of Parmesan. Bake on the bottom shelf for about 1 hour until the crust is golden brown.
Let it rest for 15 minutes before releasing the pan sides. Transfer the pizza to a platter, cut into wedges, and serve.
Pastry Dough: Blend flour, butter, shortening, and salt in a food processor until it resembles coarse meal. Add eggs and blend. Gradually add water, 1 tablespoon at a time, until the dough forms. Divide into 2 pieces, one twice as large as the other. Flatten into disks, wrap in plastic, and refrigerate until firm, about 30 minutes.
Prep: 45 min
Inactive: 45 min
Cook: 1 hr 10 min
Yield: 6 to 8 servings
2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
Pastry Dough:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
Position the oven rack at the bottom and preheat to 375°F. Heat 1 tablespoon of oil in a large frying pan over medium heat, add the sausages, and sauté until golden brown, breaking them into pieces for about 5 minutes. Add the garlic and cook for another minute until fragrant. Transfer to a small bowl to cool.
In the same pan, heat another tablespoon of oil, add the spinach, and cook until wilted and the juices evaporate, stirring often, for about 10 minutes. Let it cool, then squeeze out as much liquid as possible.
In a large bowl, beat the egg yolks lightly, then mix in ricotta, mozzarella, and 1/3 cup of Parmesan. Add the sausage, spinach, and prosciutto, and combine well.
On a floured surface, roll out the larger dough piece to a 17-inch round. Place it into a 9-inch springform pan, trimming the overhang to 1 inch. Fill with the ricotta mixture. Roll out the remaining dough to a 12-inch round and place it over the filling. Seal and crimp the edges decoratively. Brush the top with beaten egg and sprinkle with 2 tablespoons of Parmesan. Bake on the bottom shelf for about 1 hour until the crust is golden brown.
Let it rest for 15 minutes before releasing the pan sides. Transfer the pizza to a platter, cut into wedges, and serve.
Pastry Dough: Blend flour, butter, shortening, and salt in a food processor until it resembles coarse meal. Add eggs and blend. Gradually add water, 1 tablespoon at a time, until the dough forms. Divide into 2 pieces, one twice as large as the other. Flatten into disks, wrap in plastic, and refrigerate until firm, about 30 minutes.