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New Haven Pizza Rustica




Source of Recipe


Internet


List of Ingredients




Dough:
2 cups all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick (4oz) cold unsalted butter cut into pieces
2 large eggs, lightly beaten

Filling:
1 lb whole milk ricotta cheese
3 large eggs
1/4 freshly grated Pecorino Romano cheese
1/4 lb mozzarella cheese, grated
1/4 lb thinly sliced prosciutto, shredded
2 tblsp chopped fresh parsley
1/4 tsp freshly ground black pepper




Recipe



Dough:
Put the flour, sugar, baking powder, and salt into the work bowl of a food processor fitted with a metal blade; pulse a few times just to mix the ingredients. Add the butter and pulse 15 to 20 times, or until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so. Remove the dough from the processor and knead it, folding it over on itself, until it is smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside until needed.

Filling:
Scoop the ricotta into a medium bowl and stir until smooth with a rubber spatula. Add the rest of the filling ingredients one at a time, stirring until each addition is incorporated and the mixture is well blended.

Preheat oven to 350 degrees F. Butter a 9-inch glass pie plate. If you don't have glass - use metal, but increase the oven temp. to 375.

Divide the dough into two pieces, one twice as large as the other. Working with the larger piece, knead it into a disk and roll it out on a lightly floured work surface into a 12" circle.

Transfer the dough to the pie plate and press it gently against the bottom and up the sides of the plate. Don't worry if the dough tears - just press it back together. Use the dull side of a knife to trim the excess dough even with the rim.

Scrape the filling into the pie shell and smooth the top.

Using the remaining dough, roll it into a 9" square. Cut the dough into 12 even strips with a ruffle-edge pastry wheel or a sharp knife. Lay six of the strips across the pie at 1.25" intervals, then crisscross the remaining strips. Trim the ends and pinch to seal.

Bake for 35 to 40 minutes, or until the crust is golden brown. Transfer to rack and cool completely before serving.