Pizza Rustica
Yield
servingsPrep
45 minCook
30 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
milk
plus 2 tablespoons, if needed |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
rosemary leaves
chopped |
|
| 2 | teaspoons |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
yeast, active dry
|
|
| filling | |||
| 1 | pound |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
romano cheese
grated |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| topping | |||
| 15 | slices |
salami
thin |
*
|
| 25 | each |
basil
coarsely chopped |
*
|
| 16 | ounces |
roasted red bell peppers
drained |
|
| 12 | slices |
provolone cheese
thin |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
milk
plus 2 tablespoons, if needed |
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
rosemary leaves
chopped |
|
| 1E+1 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
yeast, active dry
|
|
| filling | |||
| 453.6 | g |
ricotta cheese
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
romano cheese
grated |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| topping | |||
| 15 | slices |
salami
thin |
*
|
| 25 | each |
basil
coarsely chopped |
*
|
| 462.4 | ml/g |
roasted red bell peppers
drained |
|
| 12 | slices |
provolone cheese
thin |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Place all dough ingredients in pan and program for knead and first rise.
The dough will be firm and pull away from the side of the machine.
While the dough is rising, prepare the filling.
In mixing bowl, whisk together all the ingredients and refrigerate until you are ready to assemble the pizza.
Preheat the oven to 400℉ (200℃). with the rack in the center position.
Grease a 9 inch springform pan.
When the dough cycle is completed transfer the dough to a lightly floured work surface, cover it with a clean towel, and let it rest for 5 minutes.
Cut the dough in 2 pieces; one piece should be one third of the dough and the other piece should be 2/3.
Roll out the larger piece to a 14 inch circle.
Line the springform pan with the circle.
A small amount of dough (1 inch) should overlap the top of the pan.
Arrange 5 slices of salami on the bottom.
Spread a third of the ricotta filling over the salami, then sprinkle on a third of the basil.
Lay out a third of the peppers.
Lay out 4 slices of provolone.
Repeat this pattern for the next 2 layers.
Roll out the small piece of dough to a 9 inch circle.
Brush water around the rim of the dough already in pan, then fit the 9 inch circle on top.
Trim away about ½ inch of the overlapping dough from the bottom circle.
Crimp together the top and bottom edges.
Brush the top of the dough with olive oil and salt and pepper.
With a pair of scissors, cut a vent in the top crust about 1 inch in diameter.
Bake for 15 minutes at 400 degrees F, then at 350℉ (180℃) F for 15 minutes.
Remove the pizza from the oven and immediately remove the sides of the springform.
Cool before slicing to allow layers to set.
