Provided by janriff924
Number Of Ingredients 19
Steps:
- Make the yeast dough crust: In a cup, mix yeast and warm water together. Place flour on a pastry board, add leaf lard (or butter), salt, pepper and yeast/water mixture. Work together well until dough forms, continue working the dough until it is elastic and smooth. Place dough in a deep dish, cover and allow it to rise in a warm place for 2 hours, or until doubled in volume. When dough has risen, cut into 2 pieces. Stretch one piece to fit into a greased 9 x 2 1/2-inch round cake pan. Preheat oven to 375°F. Prepare filling as described below. After filling the dough lined pan, stretch second piece of dough and place over the filling, pressing the edges closed. If there is a lot of excess dough left on the edge, carefully trim some, but leave enough to flute the sealed edge. (I like to brush the crust with a bit of beaten egg before baking, to give it a gloss.) If you use a regular pie crust dough: Preheat oven to 400°F. Prepare pastry and line a 10 inch pie pan. Prick dough with a fork, and sprinkle with a bit of flour. Prepare filling as described below. Pour mixture into pastry lined pie tin and cover with top crust. Leave about a 1/2 to 3/4-inch overhang. Fold dough under and back, and flute edge. Cut slits in top crust to allow steam to escape. Making the Filling: Cut sausage into small pieces (or remove from casings and crumble), place in frying pan and brown lightly in 2 tablespoons of water. In a large bowl, combine ricotta, mozzarella, salt and pepper; add eggs one at a time, beating with a wooden spoon after each addition. Add cooked sausage, prosciutto, ham, parsley and grated cheese to ricotta mixture. Blend well. Fill dough lined pan with mixture. For Regular Pie Crust: Bake the pie for 15 minutes in preheated (400°) oven, lower oven temperature to 325°F and continue baking for 45-50 minutes more. For Yeast Dough Crust: Bake the pie in a preheated 375°F oven for 45-50 minutes. Remove from oven and let pie "settle" for about 10 minutes before slicing if you are going to serve it warm; otherwise let pie cool and refrigerate when cooled. Pie can be served either warm or cold. Slices can be reheated in the microwave. **Please note the different pan sizes, pan preparations, baking temperatures and baking times depending on which type of crust you choose to use. The "Prep Time" does not include the 2 hour rising time for the yeast dough crust.
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Atoar Hossen
[email protected]I love that this recipe uses simple ingredients. I always have them on hand, which makes it a great go-to meal.
Chrystal Bryant
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Shaheer Mushtaq
[email protected]I've been making this recipe for years, and it's always a hit. It's the perfect dish for Easter or any other special occasion.
Esther Andrew
[email protected]This is the best Pizza Rustica recipe I've ever had. Thank you for sharing it!
joseph Mcculloch
[email protected]I'm so glad I found this recipe. It's a new family favorite!
Verna Henry
[email protected]I highly recommend this recipe to anyone who loves Italian food. It's a delicious and easy-to-make dish that's perfect for any occasion.
Palash Mondal
[email protected]This pie is even better the next day. The flavors meld together and it becomes even more delicious.
nadir mirani
[email protected]I love the crispy crust on this pie. I always brush it with olive oil before baking to get that perfect golden brown color.
Abdullah Khankhan
[email protected]This recipe is a great way to use up leftover ham. I often make it after a holiday meal when I have a lot of ham leftover.
Md Kurdus
[email protected]I've made this recipe with different types of cheese, and it's always delicious. I love experimenting with different flavors.
Mariah Wayear
[email protected]This is one of my favorite recipes to make for potlucks or picnics. It's always a crowd-pleaser, and it's so easy to transport.
Discord Discord
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights or for entertaining guests. I usually make it the night before and then bake it the next day.
rafia shaikh
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time, and it's always a hit with my family.
Hira G
[email protected]I made this recipe for my family's Easter dinner, and it was a huge success! Everyone loved it, and I got so many compliments. Thanks for sharing this recipe!
rakibul Raka64
[email protected]This is the best Pizza Rustica recipe I've ever tried. The crust is flaky and buttery, and the filling is cheesy and flavorful. I highly recommend this recipe!
Umar Bhai
[email protected]I love this recipe! It's so easy to make, and it always comes out perfect. I like to add a little bit of garlic and oregano to the filling for extra flavor.
Prabin Gupta
[email protected]This was my first time making Pizza Rustica, and it turned out great! The instructions were easy to follow, and the pie was delicious. I will definitely be making this again for Easter.
Jimmy Richardson
[email protected]I've made this recipe twice now, and it's always a crowd-pleaser. The filling is cheesy and flavorful, and the crust is crispy and golden brown.
Maryam Saddique
[email protected]This recipe was a hit with my family! The flavors were incredible, and the crust was perfectly flaky. I will definitely be making this again.