How To Make Pizza Rustica Dough

Before you cook the Pizza Rustica in the preheated oven to 350 degrees Fahrenheit brush the top with an egg wash or beaten egg. Once its cooled you can remove it from the oven and serve.

The Following Recipe Prepared By Chef Rossella Rago Appears On Cookingwithnonna Com Ingredients Serves 8 For The Dough Pizza Rustica Easter Recipes Food

Form the dough into a large round disk and divide the dough into 2 pieces two thirds for the bottom crust and one third for the top crust.

How to make pizza rustica dough. Let dough rest covered for about 10-15 minutes. Make a well in the center of the flour-butter mixture pour egg into the well and mix with a fork until egg is mixed in about 1 minute. Combine flour salt butter and olive oil for the crust in a large bowl.

Add an egg and blend until combined. In a food processor combine the flour baking powder and salt. If you have a pizza stone place it in the oven before preheating Remove dough and lightly fold on countertop again.

Remove from the pan. Trim any excess dough then fold and crimp the edges. Transfer to a pie plate leaving a 12-inch overhang.

Add cubed butter and pulse until the mixture resembles a course meal. Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Tips From the Experts.

It always contains eggs so kind of resembles a quiche and can contain a variety of different meats and cheeses. Weave the strips of dough on top to create a decorative pattern. Add cold water and mix briefly with a fork.

Blend in the eggs. Combine flour salt and baking powder in the bowl of your food processor. Let the the pizza rustica cool completely.

You can leave the Pizza Rustica in the oven for awhile to let it cool. Add the butter and pulse until the mixture resembles coarse meal. In a large bowl whisk together flour and salt.

Add chard leaves with water clinging to. Brush the top with egg wash. Add the eggs and water and pulse until evenly moistened and just.

Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Bake at 325 degrees for 1 hour and 15 minutes. We also mix some herbs with olive oil and then brush this on the crust before baking.

Place second pie shell on top and seal around the edges. This is my recipe for my delicious home made Pizza Rustica or as some people call it Pizzagaina. Pierce crust all over with a fork.

Pour the flour into a large bowl. Of ice cold water at a time until a dough is formed and wraps itself around the blade. 2 dough pieces enough for 1 Pizza Rustica Blend the flour the butter the shortening and salt in a food processor until the mixture resembles coarse meal.

Add butter and cut into flour with a pastry cutter or your hands until pea-size and some slightly larger pieces form. We make the dough and sauce from scratch and we use only the highest. Pizza Rustica also known as Pizza Chiena or Pizza Ripiena is a rustic Italian pie from southern Italy thats served during Easter.

Depending on the region it can be made with a pizza dough crust or a pastry crust. Once its done cook in the oven for about an hour and 15 minutes. Shape dough into round or square pizza and top with favorite ingredients.

Spread cheese and sausage mixture over crust. With the motor running add a tbsp. This traditional Italian Easter recipe may not be anything like the pizza youre used to or even remotely close but dont let that stop you from enjoying o.

They had never seen these Roman-style rectangular pans of pizza with so many unique quality toppings. Shape the dough pieces back into round disks. Add the yeast salt and cold water and using a wooden spoon mix to combine well.

Combine all ingredients and pour into pie shell. Customers were lured in by the aroma of fresh pizzas baking. In 1996 Pizza Rustica opened its doors on the corner of 9th Street and Washington in Miami Beach Florida.

Bake the pizza rustica for 2 hours or until the filling is cooked through and the pizza dough has browned. Sprinkle some flour on a work surfacekitchen counter and dump the pizza dough. In a large heavy saucepan cook chard stems in oil over moderately low heat stirring occasionally until crisp-tender about 3 minutes.

Preheat oven to 460. Blend together flour butter salt and pepper in a bowl with your fingertips or a pastry blender or pulse in a food processor just until mixture resembles coarse meal with some. Its an Easter tradition favorite in my home.

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