pizza rustica

How To Make pizza rustica

• Step 1
  DOUGH: In the bowl of a food processor, add grated frozen butter, flour, oil, and salt. Pulse for 2 minutes, cleaning the sides of the bowl when needed.
• Step 2
  Add beaten eggs, lemon zest and 1 Tbsp. ice water. Process until it resembles coarse crumbs.
• Step 3
  While the appliance is running, keep adding ice water by the tablespoon, blending well between each addition, about 5 to 6 Tbsp.
• Step 4
  Transfer the mixture to a large bowl and using a fork, break down the pieces.
• Step 5
  Add more ice water by the tablespoon, until the mixture is moist but not wet. To test, grab a small amount in your hand and firmly squeeze it – if it holds together, it’s ready otherwise continue adding water.
• Step 6
  Turn the mixture onto a lightly floured work surface and knead until just smooth. Shape into a disc and wrap with plastic wrap; transfer to the fridge for at least 1 hour.
• Step 7
  FILLING: Meanwhile, heat up a large skillet over medium heat before adding hot Italian sausage. Cook until brown, breaking it up into small pieces.
• Step 8
  Using a slotted spoon, transfer to a colander to drain completely.
• Step 9
  Remove the fat from the skillet leaving just 1 tbsp. Add onions and red peppers; sauté for 2 minutes. Add garlic and sauté for only 30 seconds.
• Step 10
  Transfer the mixture to a large bowl – if it’s oily, drain it as well.
• Step 11
  To this, add cooked sausage, ham, pepperoni, salami, ricotta, Mozzarella, Parmesan, beaten eggs, Italian seasoning, freshly ground black pepper and parsley. Stir well until nicely blended.
• Step 12
  Place plastic wrap on top making sure it touches and covers the surface. Transfer to the fridge while making the pie crust.
• Step 13
  TO ASSEMBLE: Preheat oven to 450ºF. Grease and flour a 10 x 3-inch springform pan; set aside.
• Step 14
  On a lightly floured work surface, roll out 2/3 dough to an 18-inch round and 1/8-inch thick.
• Step 15
  Roll the dough on the pin and transfer to the prepared springform. Center the dough over the pan without stretching it and gently move it around until it sits nicely at the bottom and covers the sides.
• Step 16
  Spoon in the filling, pushing the mixture towards the sides to prevent air pockets and evenly smooth out the top, pressing down to compact.
• Step 17
  Roll out the remaining dough to an 11-inch round and place it on top of the meat mixture. Firmly press the two dough edges together and trim the edge with a sharp knife.
• Step 18
  Brush on an egg wash before folding down the dough from the edge and crimp. Make an indentation and brush the edge with the egg wash.
• Step 19
  Transfer the pizza to the oven and immediately, reduce the temperature to 350ºF. Bake for 1:15 hours to 1:20 hours or until the top is golden brown.
• Step 20
  Remove from the heat, transfer the pizza to a wire rack and allow to cool for 15 minutes before removing unlatching and removing the collar.
• Step 21
  Let it cool another 45 minutes before removing the bottom of the springform and transfer to a stand or serving plate.
• Step 22
  To view this delicious classic Italian recipe on YouTube, click on this link >>> https://youtu.be/tnMyP_igJ84
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