Pizza Rustica

Submitted by Chef #496944

"Nigella Lawson recipe - haven't tried this pizza pie, although it looks delicious! Yields 8 good sized slices. Note: you will need an 8 inch, buttered spring form pan"

 

• Ready In: 1hr 25mins
• Ingredients: 23
• Yields: 1 pizza pie
• Serves: 8

ingredients

• For the pastry

• 1 2⁄3 cups all-purpose flour
• 1⁄2 cup butter, cut into 1/2 inch cubes
• 2 egg yolks
• 2 tablespoons ice water
• 1 teaspoon salt, heaping
• 1 tablespoon sugar

• For the filling

• 2 ounces mild pork sausage, skinned (mildure)
• 1 tablespoon olive oil
• 8 ounces ricotta cheese
• 2 ounces smoked provolone cheese, diced
• 4 ounces italian mozzarella cheese, crumbled
• 1⁄4 cup parmesan cheese, freshly grated
• 1⁄2 garlic clove, chopped
• 2 tablespoons flat leaf parsley, chopped
• 2 pinches chili powder
• 4 ounces prosciutto, cut into small pieces
• 4 ounces mortadella, cut into small pieces
• 2 eggs, lightly beaten
• black pepper
• 1 tablespoon dry breadcrumbs

• For the glaze

• 1 egg yolk
• 2 tablespoons milk
• 1 pinch salt

directions

1. For the pastry:

2. Put the flour and butter in a dish, then put this dish in the freezer for 10 minutes.
3. Stir together the yolks, water and salt in a cup, and put the cup into the refrigerator.
4. When the 10 minutes is up, tip the flour and butter into the bowl of the doof processor.
5. Add the sugar and pulse to combine (should be soft and crumbly).
6. Bind with the yolk, water and salt mixture - when it looks as if it's on the verge of coming together, tip the pastry our and work together with your hands.
7. Don't worry if the pastry is a little too damp.
8. Divide into two discs, one somewhat larger than the other, and put both into the refridgerator to rest, wrapped in plastic wrap.

9. Filling:

10. Preheat oven to 400 F, put in a baking sheet.
11. Fry sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer to a bowl and let it cool.
12. Once cooled, add all other ingredients except the bread crumbs and mix thoroughly.

13. Putting it all together:

14. Roll out the larger disc of pastry between plastic wrap so it's large enough to cover the bottom and sides of the pan, leaving a few inches overhang.
15. Sprinkle the bottom of the now pastry lined pan with bread crumbs, and then fill with the filling.
16. Roll out the smaler disc between plastic wrap to make the lid.
17. Place the lid on top of the filled pie, turn over the edges of the overhand to form a border and press it down with a fork.
18. Combine all of the glaze ingredients in a small bowl, and brush over the entire pie.
19. Poke fork holes in the top to allow the steam to escape.
20. Place the pizza on the baking sheet in the preheated oven.
21. After 10 minutes of cooking, turn the oven down to 350F and continue to cook for another 45 minutes.
22. Let the pizza cool for at least 10 minutes for serving, although it's at its best after 25 minutes.
23. Serve. Note: can also be eaten at room temperature.