Easter Pizza recipe, aka Pizza Rustica
This is a recipe shared with me by the multi-talented, author, correspondent, and gifted gourmet
Lisa DePaulo.....she said it is "really killer"..... so I believe it would be a hit in Betty's house!
The following is for a 10-inch square or 9x13 ceramic or glass baking dish.
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1 stick margarine (yes, margarine)
Mix flour, sugar and baking powder together in large bowl. Work in the margarine with your fingers. Make a well in the center. Drop in the eggs. Knead from sides to center. Let dough stand under a bowl for at least 10 minutes while making your filling.
2+ pounds ricotta (if I have a 3 lb container, I add a little more than 2 lbs)
1/4 pound prosciutto, chopped
1/2 to 3/4 pound sweet Italian sausage, baked (about 20 mins), skinned and chopped
1/2 pound mozzarella, diced1/2 cup grated parmesan or locatellia heaping 1/4 cup fresh Italian parsley, chopped
Beat ricotta and eggs (I just use a whisk). Add the rest of the ingredients and mix it all together.
Divide the dough into quarters. You'll want 3/4 of it for the bottom and sides crust and the other 1/4 to cover the pie. Roll out the bigger portion, using a bit more flour to roll it out. Dough should be the consistency of Play-doh, and the sides can be pieced together with your fingers. Do not grease the baking pan. Put your bottom and sides crust down in the pan. Then add the filling. Then the top crust, rolled out. Prick top of pie with fork. Bake at 400-degrees for 15 minutes. Then lower the temperature to 325 for another 45-55 minutes. You will know it is done when a knife comes out wet but clean and top is beautifully browned. Do NOT overcook (it will set more as it cools).
When it is totally cool, cover with foil or saran and put in the fridge. It tastes better after a day or so. Serve it cold or room temperature, sliced in little rectangular wedges. Or whatever. Yes, cold or room temperature. Do NOT heat it up.