Well Tuesday’s almost over and I’m just barely getting to my Tuesdays with Dorie, I’m so sorry to being late on posting this, we still friends??
Let’s begin, shall we….
On my journey to become a healthier me, I have given up on red meat, pork, and chicken (and dang, giving up chicken has been hard), so when I discovered that I would get to host this weeks Tuesdays With Dorie, I was beyond thrilled, but then realized it was a pizza that I would be hosting, and while I knew this I didn’t think too much about what most pizza have on them for toppings, until I was “the chosen one”….
So I decided I would do half and half, as Rene still eats meat, I don’t want to make a full on veggie pizza, because he certainly wouldn’t touch it. And I have to add a sauce, because I’m putting too much into this for Rene not to eat it, and he loves a saucy pizza!!
Here’s what you’ll need:
For the Dough
2 cups all-purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
1 stick (4 oz) cold, unsalted butter or 4 oz cold lard, cut into 8 pieces
2 large eggs, lightly beaten
What you’ll do:
~Put the flour, sugar, baking powder, and salt into the work bowl of a food processor, fitted with the metal blade; pulse a few times just to mix the ingredients.
~Add the butter and plus 15 to 20 times, or just 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 smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside. (If you’re not going to make the pizza now, warp the dough well and refrigerate for up to 3 days)
What you’ll need for the filling:
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Pecorino Romano cheese
1/4 pound mozzarella cheese, grated
1/4 pound thinly sliced prosciutto, shredded
2 tbsp chopped fresh parsley
1/4 freshly ground black pepper
What you’ll do:
~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.
~Position a rack in the lower third of the oven and preheat the oven to 350, butter a 9-inch glass pie plate. (If you don’t have a glass pie plate, use, metal, but increase the oven temp to 375)
Rolling the Dough:
~Divide the dough into two piece, one twice as large as the other. Working with the larger pieces, knead into a disk and roll it out on a lightly floured work surface into a 12-inch circle.
Lining the Pie Plate:
~ Transfer the dough to the pie plate and press 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.
Filling the Pie:
~Scrape the filling into the pic shell and smooth the top.
Forming the Lattice:
~Knead and shape the remaining piece of dough into a block and roll into a 9-inch square. Using a pizza or pastry cutter or a thin charm knife, cut the dough into 12 even strips. To form the lattice, lay 6 of the strips across the pie at 1 1/4-inch intervals, then crisscross the strips, paling the remaining strips diagonal across the first. Trim the ends of the strips even with the edge of the pan and pinch to seal.
Baking the Pie:
~ Bake for 35 to 40 minutes, or until the crust in golden and the filling is firm and slightly puffed. Transfer the pie to a rack to cool completely before serving.
~Leftovers can be kept well covered in the refrigerator for up to 4 days
I added sauce, meat (pepperoni, sausage, and ham) for Rene, and tomatoes, onion, and green peppers for myself….
I also wanted to use fresh mozzarella cheese, so I just sliced some up, and placed it right on top of the filling and toppings before the lattice, with a sprinkle of oregano as well.
I have to say this came out pretty well, I think with my variations I was a little off the beaten’ path, but that’s what I like about cooking, you find a recipe you like, add a few ingredient you feel will make it more pleasing to your palate.
I told Rene I would wait for him to get off work before I cut into this delicious Pizza Rustica, so I will add pictures of the inside as soon as he walks through the door….I promise!!
P.S. Thank you for baking this week with me!! :-)