The Pizza Therapy Forum and Pasta Therapy Forum

[Bean]

The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure!

Pizza Rustica

Crust

4 c. sifted flour
1 1/2 c. lard
1 t. salt
1 egg
1/2 c. water
1 T. vinegar
1 t. sugar

Mix flour with lard and salt until flaky (large lumps)
In another bowl, whip egg and water, vinegar and sugar.
Add liquid ingredients to the flour mixture and together well.
Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also.

Center Mixture

1 lb. Italian sausage
1 lb. ricotta
1 lb. mozzarella, shredded
8 eggs
2 oz. chopped prosciutto or pepperoni
1 T. chopped parsley

Brown sausage, drain. Set aside to cool.
Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend.
Pour mixture in crust, fold over excess crust from sides onto top of center mixture.
Bake at 400º for about 35 minutes until top of crust is lightly browned.

Serves 8

[Elie]

Thank you for posting this recipe

[dfandreatta]

Lard!!!! Lard!!!! Lard????? Lard!!!!!

I thought I was the only person on earth who still uses <<shudder>> lard, when I make pan Cubano!

I have to try this pizza!
_________________
"Papa Don"
Apollo Beach, Florida

[pizza]

Thank you so much for this fantastic recipe...

I'm going to post it on the Pizza Blog and also at Pizza Therapy.

This recipe (and many more great recipes, here) need to be shared!

pizza rustica!!!,

aklbert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog