Pizza Rustica Abm

* Exported from MasterCook *

PIZZA RUSTICA ABM

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Main dish
Cyberealm Kooknet

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-----FILLING-----
1 lb Ricotta Cheese
2 Eggs
1/2 c Romano Cheese -- grated
1 tb Parsley -- chopped
1/2 ts Salt
1/4 ts Pepper
-----TOPPING-----
15 sl Salami -- thinly sliced
25 Basil Leaves -- coarsely
-chopped
16 oz Roasted Red Peppers -- drained
12 sl Provolone Cheese -- thinly
-sliced
Salt
Pepper

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
400øF. 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 400øF., then at 350øF. for 15 minutes.
Remove the pizza from the oven and immediately remove
the sides of the springform. Cool before slicing to
allow layers to set.

Source: Pizza Etc from Your Bread Machine Typed by Meg
Antczak, Fido Cooking Conference 07-19-95 Revised for
Meal-Master Format by Katherine Smith



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