Pizza Rustica Loaf Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
• Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
• Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
• Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Steps:

• Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
• Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
• While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
• Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
• Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
• Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
• Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
• Mix egg and water for egg wash together in a small bowl.
• Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
• Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
• Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

Steps:

• Preheat oven to 425 degrees F.
• Split bread lengthwise and hollow it out. Cut in half across, making 4 shells for pizzas.
• Heat a skillet over medium high flame and brown sausage in extra-virgin olive oil. Brown and crumble sausage. Add red bell pepper, onion and garlic. Cook 3 to 5 minutes, add spinach. Remove mixture from heat and season with a pinch of salt and black pepper, to your taste.
• Transfer to a bowl. Combine sausage and veggies with ricotta, Parmesan, sopressata and pepperoni. Fill bread shells and top with mounded mozzarella and provolone cheeses. Place in hot oven on cookie sheet and bake until cheese melts and bubbles and bread is super crisp, about 10 to 12 minutes. Top pizzas with oregano and hot pepper flakes. Serve immediately, or snack all night!

Steps:

• Preheat oven to 375 degrees. In a food processor combine the flour, sugar, salt, 1/4 teaspoon black pepper, 3 egg yolks, cold water and butter and process until a ball of dough has been formed. Remove the dough and, on a floured work surface, knead the dough for 5 minutes. Wrap the ball of dough with plastic and refrigerate. In a bowl combine the ricotta, 3 remaining egg yolks, 1 teaspoon black pepper, prosciutto, salami, mozzarella and romano cheese into a batter. Refrigerate while you prepare the pastry shell. Remove the dough from the refrigerator and cut one third of the dough off to be used as the top crust. With the remaining larger piece, flour a work surface, place this larger piece of dough on the work board and begin to roll the dough to approximately a 12-inch wide circle. Brush the inside of the springform pan with olive oil and transfer the rolled out circle of dough to the pan. Using your finger tips, press the dough evenly into the bottom of the pan, making sure that the dough has a flat bottom and the edge is tucked into the seam of the pan. Pull the dough up the side of the pan to the top edge and the dough should just rise to the top of the pan. Pour the cheese and meat filling into the prepared dough and shake the pan to distribute the filling evenly. Roll the remaining smaller piece of dough to a 10-inch circle and place this on top of the pan. Pinch the edges of the two pieces of dough together to seal the edge completely. Cut a cross into the top crust so that steam may escape during baking and place into the preheated oven, on a cookie sheet, in the center of the oven, and bake for 45 to 55 minutes. The top should be well browned when thoroughly baked. Remove from the oven, allow to cool for 10 minutes, run a sharp knife around the edge to loosen the crust from the pan, and open the springform pan. continue to cool completely before serving at room temperature.;

Steps:

• Preheat oven to 425°F.
• Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
• Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon.
• Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
• Transfer mixture to a bowl. Add ricotta and parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
• Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
• Top with oregano and crushed red pepper and serve with marinara.

Steps:

• Crumble sausage into large skillet (if sausage comes in casing, remove and discard casing).Add onion and garlic and sauté, stirring occasionally, until sausage is browned. Drain off fat; set sausage mixture aside to cool.
• In large bowl, combine 1/2 cup all purpose flour, the whole-wheat flour, cornmeal, sugar, salt, and yeast. Stir in water and butter; mix will. Stir in remaining 1 cup flour to form a soft dough. Cover dough in bowl and let rest 10 minutes.
• Grease 9- or 10-inch spring form pan. Stir down dough. With buttered fingers, press about 2/3 dough in bottom of greased pan. Add cheese and peppers to sausage mixture; spoon into center of dough. With spoon, spread and press filling toward edge of pan. leaving a 1/2=inch rim of dough at side. Drop remaining dough by tablespoonfuls over filling. With back of spoon or buttered fingers, carefully spread dough to cover and enclose filling (top will be rough). Cover loaf loosely with cloth. Let rise in warm place, away from drafts, until dough is double in size--20 to 30 minutes.
• Heat oven to 400°F Brush top of dough with beaten egg; sprinkle with sesame seeds. Bake at 25 to 30 minutes or until bread pulls away from side of pan and loaf is golden brown. Cool 5 minutes. Loosen loaf from pan with knife; remove side of pan. To serve, cut into wedges; refrigerate leftovers.

Steps:

• In a large bowl, beat eggs. Add 3/4 cup of pizza sauce, cheese, bread crumbs, garlic salt and pepper; mix well. Combine beef and sausage; add to egg mixture and mix well. Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours. Drain. Spoon remaining pizza sauce over meat loaf; bake 15 minutes longer or until no pink remains. Let stand 10 minutes before slicing.

Steps:

• To prepare the dough, in a medium bowl, lightly toss together the flour, baking powder, sugar, and salt. Add the Crisco, combining all the ingredients with your fingertips until the dough separates into crumbly, pea-size pieces. Add the water and the 3 beaten eggs to the dough, again combining the ingredients with your fingertips. As you're mixing, be aware that this dough has a different texture from most-it's a little bit sticky and has a very elastic quality to it (if the dough is sticky enough that you can't easily get it off your fingers, add a very light dusting of flour). When you are able to form a ball with the dough, wrap it in plastic wrap and refrigerate it for at least 20 minutes.
• Preheat the oven to 350°F.
• To prepare the filling, in a large bowl, using an electric mixer on medium speed, combine the 3 beaten eggs, pepper, ricotta, and Parmesan. Once these ingredients are fully combined, slowly add the sopressata, prosciutto, capicola, sweet sausage, mozzarella, basket cheese, and parsley. Continue to mix until the ingredients are spread evenly throughout the mixture.
• To prepare the pie shell, sprinkle flour over your rolling pin and work surface, and divide the chilled ball of dough in half. Roll out two circles (using one half of the dough for each circle) that are approximately 12 inches in diameter and 1/4 inch thick. Remember, this crust has a lot of elasticity to it, so really press down on the rolling pin, applying a little extra pressure. Fold one dough circle in half, place it in a 10-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
• To assemble the pie, spread the filling across the pie shell, distributing it evenly. Top it with the quartered hard-boiled eggs. Take the remaining dough circle and fold in half. Place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling.
• Break the 2 remaining eggs into a small bowl, and beat them to create an egg wash. Brush the top crust of the pie with the egg wash, taking care to cover it thoroughly. Use a sharp knife to cut at least five 2-inch slits in the top crust for ventilation (ventilation is essential for pizza rustica).
• To bake, place the pie plate on a baking sheet and bake for 45 minutes, or until the crust has browned and the filling has achieved a firm consistency. Transfer the pie plate to a wire cooling rack and allow the pie to cool for at least 20 minutes before serving.
• Pizza Rustica can be served warm, at room temperature, or cold. It can be stored in the refrigerator for up to 3 days.

Steps:

• Preheat the oven to 375°; in a large bowl, mix the beef, sausage, bread crumbs, salt, pepper, egg, and ¼ cup marinara sauce together, using your hands.
• Pat the mixture evenly to cover the bottom of a 13x9 inch baking dish; bake for 15 minutes.
• Meanwhile, in a skillet, heat the oil; cook the onion and garlic over med-low heat, stirring frequently, for 10 minutes or until the onion is very soft.
• Spread the onion and the remaining ¾ cup marinara sauce over the partially cooked meat, then layer with the cheese and pepperoni.
• Return to the oven and bake 20 minutes until the cheese is melted and bubbly.
• Let the meatloaf stand for 5-10 minutes before cutting into squares to serve.