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Eggs Import, New, Text 1 Servings

INGREDIENTS

2 1/2 c All-purpose flour
1 t Baking powder
1 t Salt
1 t Sugar
1/4 c Extra virgin olive oil
1 T Water, up to 4 T
1 Egg, plus 1 yolk
1/2 lb Prosciutto, cut in 1/4 dice
1/2 lb Prosciutto Cotto, cut in 1/4
dice
1/2 lb Fresh mozzarella, cut in 1/4
dice
1/2 lb Fresh Ricotta
1/2 c Sundried tomatoes, drained
of oil julienned
1/4 c Grated Pecorino
3 Eggs
1/2 t Cinnamon
1/2 t Freshly grated nutmeg

INSTRUCTIONS

Preheat oven to 375 F and place baking stone in center.  To make dough:
In a large mixing bowl, place flour, baking powder, sugar, salt and
olive oil. Stir together with whisk until texture is like that of
moist cereal. Add egg and water and mix well with hands. Place on to
floured work surface and knead like bread for 5 minutes. Cover and  let
rest 10 minute.  To make filling:  Place all ingredients in a large
mixing bowl and mix well with hands.  To assemble:  Roll out 3/4 dough
to a 12 to 14-inch circle and place on a pizza  peel, lightly dusted
with semolina. Spread filling in center to  within 3 inches of edge.
Roll remaining dough into a thinner piece  10-inches in diameter and
place over filling. Brush outer edge and  top of center disk with cool
water and fold outer edges inwards to  meet center piece and cover the
perimeter. Beat remaining egg and  brush entire top. Score top with
sharp knife in 5 places. Slide on to  stone in oven and bake for 40
minutes, until crust is dark golden  brown. Remove and let rest 5
minutes before serving.  Yield: 4 servings Recipe By     : Molto Mario
Posted to MC-Recipe Digest V1 #301  Date: Thu, 14 Nov 1996 15:38:02
-0500 (EST)  From: Sue <suechef@sover.net>

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2958
Calories From Fat: 979
Total Fat: 109.9g
Cholesterol: 1112.4mg
Sodium: 10908.8mg
Potassium: 3126.8mg
Carbohydrates: 280.9g
Fiber: 12.7g
Sugar: 19.4g
Protein: 201.6g


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