Pizza Rustica

* Exported from MasterCook *

Pizza Rustica

Recipe By : Cooking Live Show #CL1A07/1A08
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds swiss chard -- washed well, stems
-- removed and sliced
-- thin, and
leaves chopped separately
2 tablespoons olive oil
4 large eggs -- beaten lightly
15 container whole milk ricotta cheese -- (up to 16-ounce)
4 large red bell peppers -- roasted, peeled
-- and chopped
2 garlic cloves -- minced and mashed
-- to a paste with 1
-- teaspoon coarse
-- salt
1 recipe pizza rustica pastry dough
1/4 pound parmesan cheese -- grated
1/2 pound thinly sliced proscuitto -- chopped
6 ounces provolone cheese -- cut into 1/4 inch
-- dice
egg wash made by beating 1 large egg with -- 2
tablespoons milk

In a large heavy saucepan cook chard stems in oil over moderately low
heat, stirring occasionally, until crisp tender, about 3 minutes. Add
chard leaves with water clinging to them and cook, covered, over
moderate heat, stirring occasionally, until stems are tender, about 8
minutes. Drain chard well in a colander and squeeze out as much
moisture as possible.

In a large bowl combine eggs and ricotta. In a bowl combine roasted
peppers and garlic paste.

Preheat oven to 375 degrees.

On a lightly floured surface roll out two thirds pastry dough 1/8-inch
thick into a round about 18 inches in diameter. Fit dough into a
9-inch springform pan and trim edge, leaving a 2-inch overhang. Into
shell layer evenly half chard, half ricotta mixture, all roasted
pepper mixture, half Parmesan, all proscuitto, all provolone,
remaining ricotta mixture, remaining chard, and remaining Parmesan.

On a lightly floured surface roll out remaining dough 1/8-inch thick
into a round about 11 inches in diameter. Brush edge of shell in pan
with some egg wash and fit dough on top of filling. Trim top crust
even with bottom crust and crimp edges together decoratively. Cut four
3-inch long vents in top crust and brush top crust with some remaining
egg wash.

Bake in the middle of the oven 1 1/2 hours, or until top crust is deep
golden, and cool completely in pan on a rack. Pizza Rustica may be
made 2 days ahead and chilled in pan, covered. Serve warm or at room
temperature, cut into wedges.

Yield: 6 servings




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