Pizza rustica abm
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Pizza rustica abm
  Pizza    Italian  
Last updated 6/12/2012 1:18:15 AM. Recipe ID 49026. Report a problem with this recipe.
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      Title: Pizza rustica abm
 Categories: Italian, Main dish, Cyberealm, Kooknet
      Yield: 8 Servings
  1 1/4 c  Milk; plus
      2 tb Milk; (if needed)
      2 tb Olive Oil
      1 tb Rosemary; chopped
      2 ts Salt
      1 tb Sugar
      3 c  Flour
      2 ts Yeast

      1 lb Ricotta Cheese
      2    Eggs
    1/2 c  Romano Cheese; grated
      1 tb Parsley; chopped
    1/2 ts Salt
    1/4 ts Pepper

     15 sl Salami; thinly sliced
     25    Basil Leaves; coarsely
     16 oz Roasted Red Peppers; drained
     12 sl Provolone Cheese; thinly
  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 400F. with the
  rack in the center position. Grease a 9" 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" circle. Line the springform pan with the
  circle. A small amount of dough (1") 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" circle. Brush water around the rim of the dough
  already in pan, then fit the 9" circle on top. Trim away about 1/2"
  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" in diameter. Bake for 15 minutes at 400F., then at 350F.
  for 15 minutes. Remove the pizza from the oven and immediately remove
  the sides of the springform. Cool before slicing to allow layers to

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Recipe ID 49026 (Apr 03, 2005)

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