PIZZA RUSTICA
Categories Food Processor Cheese Vegetable Bake Super Bowl Parmesan Ricotta Bell Pepper Winter Healthy Prosciutto Chard Gourmet
Yield Serves 6
Number Of Ingredients 18
Steps:
- Make Pizza Rustica:
- In a large heavy saucepan cook chard stems in oil over moderately low heat, stirring occasionally, until crisp-tender, about 3 minutes. Add chard leaves with water clinging to them and cook, covered, over moderate heat, stirring occasionally, until stems are tender, about 8 minutes. Drain chard well in a colander and squeeze out as much moisture as possible.
- In a large bowl combine well eggs and ricotta. In a bowl combine well roasted peppers and garlic paste.
- Preheat oven to 375°F.
- On a lightly floured surface roll out two thirds pastry dough 1/8 thick into a round about 18 inches in diameter. Fit dough into a 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into shell layer evenly half chard, half ricotta mixture, all roasted pepper mixture, half Parmesan, all prosciutto, remaining ricotta mixture, remaining chard,and remaining Parmesan.
- On a lightly floured surface roll out remaining dough 1/8 inch thick into a round about 11 inches in diameter. Brush edge of shell in pan with some egg wash and fit dough on top of filling. Trim top crust even with bottom crust and crimp edges together decoratively. Cut four 3-inch-long vents in top crust and brush top crust with some remaining egg wash.
- Bake pizza rustica in middle of oven 1 1/2 hours, or until top crust is deep golden, and cool completely in pan on a rack. Pizza rustica may be made 2 days ahead and chilled in pan, covered.
- Serve pizza rustica warm or at room temperature, cut into wedges.
- To Roast Peppers:
- Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning them, until skins are blackened, 4 to 6 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning them every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs. Roast peppers can be prepared in 45 minutes or less.
- To make Pastry Dough:
- In a bowl with a pastry blender or in a food processor mix or pulse together flour, sugar, and salt. Add butter and blend or pulse until mixture resembles coarse meal. Add eggs and toss or pulse until eggs are incorporated and a dough is formed. Form dough into a disk and chill, wrapped in wax paper, 1 hour. Dough may be made 1 day ahead and chilled, covered.) Can be prepared in 45 minutes or less but requires additional unattended time.
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Saddique Ahmad
[email protected]This pizza rustica is going to be a new family favorite.
Kejhon Jones
[email protected]I can't wait to make this again.
blu face
[email protected]This is the best pizza rustica I've ever had.
carina vermeulen
[email protected]Wow, this was amazing!
Imtiaz Hasan Sumon
[email protected]This pizza rustica is a keeper!
iv Yo
[email protected]I'll definitely be making this again.
Syed Ammu
[email protected]Delicious!
samiulalamsami
[email protected]This pizza rustica was easy to make and turned out great! I will definitely be making this again.
Sharif K
[email protected]I'm not a fan of pizza rustica, but this recipe was actually pretty good. The crust was crispy and the filling was flavorful.
Qamar Latif
[email protected]This pizza rustica was delicious! The crust was flaky and the filling was flavorful. I would definitely recommend this recipe.
Amaal Mumbejja
[email protected]I made this pizza rustica for a potluck and it was a huge success! Everyone loved it. I will definitely be making this again.
Naser Alislam
[email protected]This was my first time making pizza rustica and it turned out great! The instructions were easy to follow and the dish was ready in no time. I will definitely be making this again.
Amike Deysel
[email protected]I'm not a huge fan of pizza, but this pizza rustica was delicious! The crust was crispy and the filling was savory and flavorful. I would definitely recommend this recipe.
Mati ullah
[email protected]This pizza rustica was a hit at my last party! Everyone raved about the flaky crust and the flavorful filling. I will definitely be making this again.