Post by bean on Mar 9, 2007 15:35:56 GMT -5
I got this from an Italian cookbook my Mom sent me. 
The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure!
Pizza Rustica
Crust
4 c. sifted flour
1 1/2 c. lard
1 t. salt
1 egg
1/2 c. water
1 T. vinegar
1 t. sugar
Mix flour with lard and salt until flaky (large lumps)
In another bowl, whip egg and water, vinegar and sugar.
Add liquid ingredients to the flour mixture and together well.
Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also.
Center Mixture
1 lb. Italian sausage
1 lb. ricotta
1 lb. mozzarella, shredded
8 eggs
2 oz. chopped prosciutto or pepperoni
1 T. chopped parsley
Brown sausage, drain. Set aside to cool.
Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend.
Pour mixture in crust, fold over excess crust from sides onto top of center mixture.
Bake at 400º for about 35 minutes until top of crust is lightly browned.
Serves 8
The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure!
Pizza Rustica
Crust
4 c. sifted flour
1 1/2 c. lard
1 t. salt
1 egg
1/2 c. water
1 T. vinegar
1 t. sugar
Mix flour with lard and salt until flaky (large lumps)
In another bowl, whip egg and water, vinegar and sugar.
Add liquid ingredients to the flour mixture and together well.
Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also.
Center Mixture
1 lb. Italian sausage
1 lb. ricotta
1 lb. mozzarella, shredded
8 eggs
2 oz. chopped prosciutto or pepperoni
1 T. chopped parsley
Brown sausage, drain. Set aside to cool.
Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend.
Pour mixture in crust, fold over excess crust from sides onto top of center mixture.
Bake at 400º for about 35 minutes until top of crust is lightly browned.
Serves 8