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Ingredientes
- 3 c. Flour
- 1/2 c. Sugar
- 1/2 tsp Salt
- 1 tsp Baking pwdr
- 12 Tbsp. Butter
- 3 x Large eggs
- 1 x Egg
- 1 pch Salt
- 2 lb Ricotta
- 6 x Large eggs
- 1/4 tsp Salt
- 1 tsp Freshly-grnd pepper
- 1/3 c. Grated Pecorino Romano
- 1 lb Mozzarella coarsely grated
- 1/2 lb Sweet dry sausage peeled, diced
- 1/2 lb Prosciutto shredded
- 1/2 c. Minced parsley
Direcciones
- For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pcs and distribute proportionately over dry ingredients in work bowl. Pulse till very finely powdered. Add in Large eggs and continue to pulse till dough forms a ball which revolves on blade. Remove dough, press into a disk, wrap and chill.
- For the filling, place ricotta in work bowl of food processor and pulse to puree smoothly. Transfer ricotta to a mixing bowl and stir in Large eggs one at a time; stir in remaining filling ingredients in order.
- Preheat oven to 350 degrees and set a rack in the lower third.
- Divide the Pasta Frolla into 2 pcs. roll 1 of the pcs thinly to line a 12-inch straight sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips. Whisk egg and salt together and paint dough strips with egg wash. Arrange six strips on filling. Arrange remaining strips at a 45-degree angle to the first ones. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.
- Bake the Pizza about 45 min, till the filing is set and the dough is baked through. Cold in the pan on a rack. To unmold, place a platter on pizza and invert, removing pan. Replace pan with another platter and invert again, removing top platter. Serve the Pizza at room temperature. Chill leftovers.
