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Carnival Pie (Pizza Rustica)




Source of Recipe


Polly-O Cooking with Cheese Recipe Book/1977


List of Ingredients




pastry for 10-inch 2 crust pie
2 pounds Italian sausage meat
1 container (2 pounds) Ricotta
2 packages (6 ounces each) Mozzarella, diced
1/2 cup sugar (optional)
5 eggs
1/4 pound prosciutto, chopped
1 tablespoon chopped parsley
1/4 cup grated Parmesan or Romano cheese



Recipe



Preheat oven to 400 F. prepare pastry and line a 10-inch pie pan. Prick dough with fork and sprinkle with a little flour. Cut sausage meat into small pieces and brown lightly with 2 tablespoons of water.

Combine ricotta and mozzarella; add sugar and eggs, one at a time, beating after each additiona with a wooden spoon. Add cooked sausage meat, prosciutto, parsley and grated cheese. Blend well.

Pour mixture into lined pie pan and cover with pastry. Trim, leaving about 1/2-inch overhang. Fold dough under and back and flute edge. Cut slits in pie to allow steam to escape.

Bake 15 minutes, lower oven to 325 F. and continue baking 40 to 50 minutes.

Remove from oven. Let stand 5 minutes before serving.

May be served hot or cold.