| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Stick cold unsalted butter |
| 2 |
|
Eggs |
| 1 |
|
Egg |
| 1 |
pn |
Salt |
| 1 |
lb |
Ricotta |
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 1/2 |
c |
Grated pecorino romano cheese |
| 1/2 |
lb |
Mozzarella; sliced thinly |
| 1/2 |
lb |
Dried sausage; such as cacciatorino, peeled and sliced |
INSTRUCTIONS
PASTA FROLLA
EGG WASH
FILLING
Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in
butter finely, by hand. Beat eggs and stir in until dough holds together.
Wrap dough in plastic and chill until firm.
Make the egg wash: Beat together in a bowl until very liquid.
Make the ricotta filling: Beat the ricotta, eggs and seasonings together.
Beat in the grated cheese.
Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line
a 9-inch straight sided cake pan or 9-inch pie pan. Spread 1/3 of the
filling on the dough in the bottom of the pan. Strew with half each the
mozzarella and sausage. Cover with another 1/3 of the filling. Strew with
the remaining mozzarella and sausage. Spread with the remaining filling.
Top with a lattice crust made with the remaining dough.
Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room
temperature.
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking Live Show #CL9070
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Apr 4, 1998
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