| 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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