PIZZA RUSTICA Crust:
½ cup water
½ cup vegetable oil
2 ½ cups all-purpose flour
2 tbsp sugar
Make well with flour, add water and oil. Add sugar - blend till you form a ball. You may roll out immediately. Makes enough crust for 9X13 pan. Save some dough for the lattice top.
For lattice top:
Roll out dough. With cutting wheel, make 2 inch strips. Like pie, lattice the strips as best you can.
With egg wash, brush completed Pizza Rustica with 2 eggwash. Brush all over and pour remaining egg in all crevices.
4 links of sweet or hot sausage remove from the casing; brown and drain – set aside.
½ lb. Ham
½ lb. Salami
8 oz. Package mozzarella, shredded
½ lb. hot pepperoni
¼ lb. Prosciutto (optional)
1- 15 oz. container whole milk ricotta
¼ cup grated Parmesan cheese
½ cup milk
2 tbsp sugar
2 eggs for egg-wash on top of pie before baking
Chop and shred all meats. Shred mozzarella. In very large bowl, place all of your meats and cheeses.
Add milk, sugar, and add eggs one at a time. Blend it very well. I mean very well! Pour mixture into the prepared crust.
Before placing the crust into the 9X13 pan, pour enough oil to cover the bottom. After filling, allow enough dough to overlap onto the top.
Cut strips and lattice the top.
Beat egg and brush onto the whole pie, using all of the egg wash.
Place in a preheated hot oven (400 degrees) for 15 minutes. Lower heat to 350 degrees and bake till the knife comes out clean (approximately one hour.
Bake until golden brown.