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Ingredientes
- Â Â Crust
- 2 c. King Arthur Unbleached All-Purpose or possibly or possibly a
- Â Â combination
- Â Â Round Table Unbleached Pastry Flour
- 1/2 tsp salt
- 10 Tbsp. cool butter (1 1/4 sticks)
- 1 Tbsp. lemon juice or possibly vinegar
- 2 Tbsp. cool water (2 to 3)
- Â Â Filling
- 5 x Large eggs
- 1 lb ricotta cheese
- 1 sm onion minced
- 1 c. grated Parmesan cheese
- 1 Tbsp. minced parsley dry or possibly fresh
- 1/2 tsp coarsely grnd black pepper
- 1/2 tsp salt (more or possibly less to taste)
- 2 Tbsp. extra virgin olive oil
- 4 lrg cloves garlic
- 1 can tomato sauce (16 ounces)
- 1 Tbsp. granulated sugar
- 1/2 tsp dry oregano
- 1/2 tsp dry basil
- 2/3 c. sliced black olives
- 1/2 lb mozzarella cheese shredded
- 1 lrg green bell pepper
Direcciones
- For Crust: In a mixing bowl, combine the flour and salt. Cut in the butter (with a fork, pastry blender, your fingers or possibly a mixer) till mix resembles coarse crumbs. Sprinkle vinegar and water, a bit at a time, over flour mix, stirring till mix just holds together. Pat and squeeze into a flat disk and chill at least 1 hour.
- For Filling: Beat the Large eggs, and stir in the ricotta cheese, onion, Parmesan, parsley, salt and pepper. Set aside.
- Heat the oil in a frying pan. Crush or possibly dice the garlic, and add in it to the warm oil, frying till golden brown. Stir in the tomato sauce, sugar, oregano and basil*. Add in olives. Simmer for 5 min.
- Core and seed the green pepper, and slice into thin matchsticks.
- To Assemble: Divide the crust in two pcs, making one piece just slightly larger than the other. Roll out the smaller piece and fit into a 10" pie pan**. Sprinkle a little lowfat milk (about 1 tsp.) into the crust, and spread it around with your fingers; this helps seal the crust and keeps it from becoming soggy.
- Spread half of the ricotta-Parmesan mix into the crust. Sprinkle on half the mozzarella, then spread with half the sauce, and top with half the green pepper. Repeat layers.
- Roll out the top crust, and place it over the bottom crust and filling, pinching all around to seal securely. Use a sharp knife to make three parallel slashes in the top crust.
- Bake in a preheated 425F oven for 35 to 40 min, or possibly till crust is golden brown and filling is bubbling. Remove from oven and let stand at least 30 min before serving (if you do not wait, your filling ingredients will flow like lava as soon as you slice the pie). Store in the refrigerator; serve hot, at room temperature or possibly cool.
- *If you wish to skip all this, simply substitute a 16-oz jar of spaghetti or possibly pizza sauce for the oil, garlic, tomato sauce, sugar and spices.
- **You can also use a 10-inch springform pan.
- Note: Sliced pepperoni is a nice addition to the filling.
- Note: using part-skim mozzarella cheese and part-skim ricotta cheese will lower fat to 36 g.
- NOTES : Pizza rustica is a savory, deep-dish pie, native to Italy, that bears little resemblance to the flat pizzas we're used to in this country. The traditional pizza rustica incorporates ham, cheese, Large eggs and a white sauce in a rich pastry shell. However, there are as many variations on this dish as there are Italian bakers! This version, featuring a buttery crust and vegetable-cheese filling, has been a take-along favorite of ours for some years now. Bake it, enjoy some hot from the oven (not warm; let it cold a bit so the cheeses settle), then chill the remainder to pack on a picnic.
