Pizzarusticaloaf Recipes

CHEF JOHN'S PIZZA RUSTICA

Steps:

• Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
• Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
• While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
• Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
• Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
• Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
• Mix egg and water for egg wash together in a small bowl.
• Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
• Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
• Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

PIZZA RUSTICA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
• Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
• Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
• Bake in the preheated oven until center is set and crust is browned, about 1 hour.

PIZZA RUSTICA

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan and three of the eggs. Mix with a rubber spatula until combined. Lay out one sheet of puff pastry and roll it with a rolling pin just to flatten slightly. With the pastry set at an angle so that one corner is facing you, spread half of the mortadella mixture onto the half of the puff pastry that is closest to you. Brush the edges with some of the remaining beaten egg. Fold the pastry corner farthest from you over the filling to form a calzone-shaped triangle. Seal the edges either by crimping with your fingers or by using the tines of a fork. Set the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg wash. Cut a slit in the top for ventilation. Repeat with remaining sheet of puff pastry and the remaining filling. Bake for 30 minutes, or until puffed, golden and cooked all the way through.
• Let rest for 10 minutes before cutting.

PIZZA RUSTICA

Steps:

• Make the dough:
• Blend together flour, butter, salt, and pepper in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
• Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated. Do not overwork dough, or pastry will be tough.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together, with a pastry scraper if you have one, and press into a 5-inch disk. Wrap dough in plastic wrap and chill until firm, at least 1 hour.
• Make tart:
• Preheat oven to 375°F with rack in middle.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round (about 1/8 inch thick). Fit dough into tart pan and trim excess, leaving a 1/2-inch overhang. Fold overhang inward and press against side of pan to reinforce edge. Prick dough in pan all over with a fork. Chill pan until dough is firm, about 15 to 30 minutes.
• Line shell with foil and fill with pie weights. Bake until edges are pale golden, 18 to 25 minutes. Carefully remove foil and weights and bake until shell is golden all over, about 10 to 15 minutes more. Cool completely in pan, about 20 minutes.
• Make filling and bake tart:
• Reduce oven temperature to 350°F. Stir together ricotta, eggs, Pecorino, provolone, meats, parsley, and 1/4 teaspoon pepper. Spread filling evenly in baked shell.
• Bake tart until filling is set and pale golden, 30 to 40 minutes. Cool tart in pan on a rack, about 15 minutes, then carefully remove sides of pans and slide the tart off bottom. Serve warm or at room temperature.

PIZZA RUSTICA

Steps:

• Directions:.
• Dice meats and the mozzarella cheese. Beat the eggs. Combine all ingredients and pour into pie shell. Place second pie shell on top and seal around the edges.
• Bake at 325 degrees for 1 hour and 15 minutes.
• Occasionally pierce the top with a fork.
• For a Low-carb version omit the pie shells.

EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
• Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
• Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
• Preheat the oven to 350°F (180°C).
• In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
• Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
• Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
• With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
• Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
• Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
• Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
• Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
• Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
• Enjoy!

PIZZA RUSTICANA

Steps:

• Unroll crust into a lightly greased 15x10x1-in. baking pan; flatten dough and build up edges slightly. Brush crust with 1 tablespoon oil. Bake at 425° for 7 minutes., Meanwhile, in a small bowl, combine the tomatoes, 1 tablespoon oil and Italian seasoning; set aside., In a large resealable plastic bag, combine the onion, red peppers, mushroom and remaining oil; seal bag and toss to coat. Place vegetables in a single layer on a greased broiler pan. Broil 4 in. from the heat until skins blister, about 15 minutes., Arrange tomatoes over crust; top with roasted vegetables. Sprinkle with cheese., Bake at 425° for 12-15 minutes or until golden brown.

PIZZA RUSTICA

Steps:

• To prepare the dough, in a medium bowl, lightly toss together the flour, baking powder, sugar, and salt. Add the Crisco, combining all the ingredients with your fingertips until the dough separates into crumbly, pea-size pieces. Add the water and the 3 beaten eggs to the dough, again combining the ingredients with your fingertips. As you're mixing, be aware that this dough has a different texture from most-it's a little bit sticky and has a very elastic quality to it (if the dough is sticky enough that you can't easily get it off your fingers, add a very light dusting of flour). When you are able to form a ball with the dough, wrap it in plastic wrap and refrigerate it for at least 20 minutes.
• Preheat the oven to 350°F.
• To prepare the filling, in a large bowl, using an electric mixer on medium speed, combine the 3 beaten eggs, pepper, ricotta, and Parmesan. Once these ingredients are fully combined, slowly add the sopressata, prosciutto, capicola, sweet sausage, mozzarella, basket cheese, and parsley. Continue to mix until the ingredients are spread evenly throughout the mixture.
• To prepare the pie shell, sprinkle flour over your rolling pin and work surface, and divide the chilled ball of dough in half. Roll out two circles (using one half of the dough for each circle) that are approximately 12 inches in diameter and 1/4 inch thick. Remember, this crust has a lot of elasticity to it, so really press down on the rolling pin, applying a little extra pressure. Fold one dough circle in half, place it in a 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
• To assemble the pie, spread the filling across the pie shell, distributing it evenly. Top it with the quartered hard-boiled eggs. Take the remaining dough circle and fold in half. Place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling.
• Break the 2 remaining eggs into a small bowl, and beat them to create an egg wash. Brush the top crust of the pie with the egg wash, taking care to cover it thoroughly. Use a sharp knife to cut at least five 2-inch slits in the top crust for ventilation (ventilation is essential for pizza rustica).
• To bake, place the pie plate on a baking sheet and bake for 45 minutes, or until the crust has browned and the filling has achieved a firm consistency. Transfer the pie plate to a wire cooling rack and allow the pie to cool for at least 20 minutes before serving.
• Pizza Rustica can be served warm, at room temperature, or cold. It can be stored in the refrigerator for up to 3 days.

PIZZA LOAF

Steps:

• In a large bowl, mix egg, pizza sauce, cornflakes, mushrooms, onion, salt and pepper. Add ground beef; mix well. Pat half of the meat mixture into a 9-in. square pan. Sprinkle half of the mozzarella cheese over top. Cover with the remaining meat. Bake at 350° for 50-60 minutes or until no pink remains. Drain. Sprinkle with remaining cheese. Let stand a few minutes until cheese melts. Cut into squares to serve. , CHEDDAR LOAF: Substitute a can of tomato sauce for the pizza sauce and shredded cheddar cheese for mozzarella.

PIZZA RUSTICA LOAF

Steps:

• Preheat the oven to 375°; in a large bowl, mix the beef, sausage, bread crumbs, salt, pepper, egg, and ¼ cup marinara sauce together, using your hands.
• Pat the mixture evenly to cover the bottom of a 13x9 inch baking dish; bake for 15 minutes.
• Meanwhile, in a skillet, heat the oil; cook the onion and garlic over med-low heat, stirring frequently, for 10 minutes or until the onion is very soft.
• Spread the onion and the remaining ¾ cup marinara sauce over the partially cooked meat, then layer with the cheese and pepperoni.
• Return to the oven and bake 20 minutes until the cheese is melted and bubbly.
• Let the meatloaf stand for 5-10 minutes before cutting into squares to serve.