Shelly's Recipe

PIZZA RUSTICA

Category: Pizza

Pizza dough for 10-inch 2 crust pie
2 lbs Italian sausage meat
1 container (2 lbs) ricotta
2 packages (6 oz each) mozzarella, diced
1/2 cup sugar (optional)
5 eggs
1/4 lb prosciutto, chopped
2 oz capicola ham, chopped
1 tablespoon chopped parsley
1/4 cup grated Parmesan or Romano cheese

Preheat oven to 400. Prepare pastry and line a 10 inch pie pan. Prick dough with fork and sprinkle with a little flour. Cut sausage meat into small pieces and brown lightly with 2 tablespoons of water.

Combine ricotta and mozzarella; add sugar and eggs, one at a time, beating after each additional with a wooden spoon. Add cooked sausage meat, prosciutto, capicola, parsley and grated cheese. Blend well. Pour mixture into lined pie pan and cover with pastry. Trim, leaving about 1/2 inch overhang. Fold dough under and back and flute edge. Cut slits in pie to allow steam to escape.

Bake 15 minutes, lower oven to 325 and continue baking 40 to 50 minutes. Remove from oven. Let stand 5 minutes before serving. May be served hot or cold.