| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/4 | c | Extra virgin olive oil |
| 1 | tb | 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 | ts | Cinnamon |
| 1/2 | ts | Freshly grated nutmeg |
INSTRUCTIONS
PIZZA DOUGH PIZZA FILLING 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>
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