| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Main dish, Pizzas, Italian, La-times |
10 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
tb |
Baking powder |
| 1 |
pn |
Salt |
| 3/4 |
c |
Butter; softened |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Ricotta cheese |
| 1 |
lb |
Tuma cheese; diced |
| 6 |
oz |
Mozzarella cheese; diced |
| 1/3 |
lb |
Grated Pecorino; =OR=- Romano cheese |
| 5 |
|
Eggs; lightly beaten |
| 1/4 |
lb |
Diced dry Italian salami; (soppressata) |
| 1/4 |
lb |
Diced prosciutto |
| 2 |
|
Fresh Italian sausage links; casings removed |
| 1 |
ds |
Chopped fresh parsley |
| 1 |
ds |
Dried oregano; crushed |
| 1 |
ds |
Chopped fresh basil |
| 2 |
|
Garlic cloves; minced |
| 1 |
ds |
Pepper |
| 1 |
|
Egg |
INSTRUCTIONS
CRUST
MIXED CHEESE FILLING
TO BRUSH OVER PASTRY
To make crust, sift flour with baking powder and salt into large bowl. Work
in butter until crumbly. Stir in 3 eggs just until mixed. Do not overmix or
dough will become tough. Set aside. To make filling, combine ricotta, tuma,
mozzarella and Pecorino cheeses. In large bowl, mix 5 eggs, salami,
prosciutto, sausage, parsley, oregano, basil, garlic and pepper. Blend in
cheese mixture.
Divide dough in half. Roll out 1 portion to fit greased 12-inch pizza pan,
bringing up edges to form rim. Pour filling into pie shell. Roll out
remaining dough to fit over filling, reserving small portion of dough to
decorate top. Seal edges. Roll out small piece of reserved dough and cut
into floral or geometric shapes, if desired. Beat 1 egg in small bowl.
Brush beaten egg over pastry. Arrange pastry cutouts over pie dough. Brush
cutouts with egg wash. Bake at 350F 45 to 50 minutes or until golden brown.
Created by: Sorrento Italian Market, Los Angeles (C) 1992 The Los Angeles
Times
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 06,
1998
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