Pizza a Rustico -- Rustic Pizza





3-1/4 cup all-purpose flour
1-1/2 tbsp. shortening or
1/8 tsp. salt
1/8 tsp. pepper
1 env. yeast
1 cup warm water


1 lb. ricotta cheese, whole milk
1/2 lb. mozzarella cheese, grated
4 tbsp. parmesan cheese, grated
3 lg. eggs, slightly beaten
8 oz. Soppessata, sliced very thin
2 links Italian sausage, cooked, sliced thin
1/4 lb. proscuitto, sliced very thin
2 tbsp. fresh basil, chopped fine
1/2 tsp. salt


Soften the yeast in the cup of warm water. Place flour on a board, add the lard or shortening, pepper and salt and softened yeast in the warm water. Work the ingredients together well and until the dough is smooth and elastic. Place the dough in a greased deep bowl, cover with a towel and let stand in a warm place until coubled in size. When doubled, punch down and divide into two pieces and roll out, on a floured board, until each piece is about 15-18 inches in diameter, and about 1/8-1/4 inch thick. Place one of the rolled pieces into a 10-inch springform pan that has been greased and floured. Refrigerate until well chilled. (Both pieces of dough and pan.)

Mix together the ricotta, slightly beaten eggs, parmesan cheese, mozzarella cheese and salt and pepper. Mix well. Add the slices of soppressata, Italian Sausage and proscuitto and mix well again. Add the basil and salt and mix again.

Spread the mixture evenly in the dough lined pan. Brush the edge of the dough with an egg wash. Place the second round of dough on top. Press the edges together to form a seal Brush the top with some more egg wash.

Place the springform pan on a cookie sheet and place in the middle of a 375°F preheated oven. Bake for 45 minutes or until the crust is nicely browned. Remove from the oven and let set on a rack to cool for about 15-20 minutes. Remove springform pan and transfer to a platter. Cut into wedges and serve warm or at room temperature.

Author's Comments

An excellent appetizer or even a main course for an informal meal. Taken from my cookbook, "Old Country Italian Cookbook", by Donald J.P. La Marca.

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