The Pizza Therapy Forum and Pasta Therapy Forum

vincevega · Joined: 01 Jul 2006 Posts: 10 Location: Scottsdale, AZ

A Friend recently introduced me to a meat and cheese pie called pizza rustica. I'm going to attempt to make it today. After searching online, I've found various recipes and this pie is typically served at Easter. However I will serve mine at Thanksgiving. It's also known as pizza gain or pizza keen.
Most recipes call for what I think of as pie dough. The following recipe is the one I'm using, but I'm making mine with pizza dough.
http://www.reluctantgourmet.com/lcrustic.htm

Vince

dfandreatta · Posted: Sat Nov 25, 2006 12:48 am Post subject:

Interesting recipe, looks sort of like a "pizza quiche."

Let us know how that turned out!
_________________
"Papa Don"
Apollo Beach, Florida

vincevega · Joined: 01 Jul 2006 Posts: 10 Location: Scottsdale, AZ

It was indeed like a quiche. I made it both with pie crust dough and pizza dough. For the meat, I used chopped pepperoni and soppreseta. To be honest, I wasn't a big fan of it. I'm more of a traditionalist when it comes to pizza.

broval · Posted: Sat Dec 09, 2006 12:49 pm Post subject: Canadian vs Hawaiian

hello Albert and friends
saw a question on your site, but cant find it today, maybe am old post?
It was a question about two types of pizza and the difference
here is the answer to that
The popular Canadian pizza is toppings
pepperoni ontop of cjeese layer, then bacon, then mushrooms thats all
the Hawaiian
is bacon, ham, pineapple
both very popular with us
fresh ingrediants, nice colour combinations, great smells when cooked perfectly in a 600 degree oven for 8-9 minutes
thank you Sir. have a great day everyone
_________________
JEFF VALENTINE

songbird · Joined: 01 Jul 2006 Posts: 40 Location: Wisconsin, USA

Thank you for posting, broval. Very Happy

Bean · Posted: Sun Dec 31, 2006 4:14 pm Post subject:

Here is my Pizza Rustica, out of an Italian cookbook my mom gave me.

The dough would work great for a “croissant” style pizza because the crust is so flaky! A keeper around here for sure! Smile

Pizza Rustica

Crust

4 c. sifted flour
1 1/2 c. lard
1 t. salt
1 egg
1/2 c. water
1 T. vinegar
1 t. sugar

Mix flour with lard and salt until flaky (large lumps)
In another bowl, whip egg and water, vinegar and sugar.
Add liquid ingredients to the flour mixture and together well.
Roll out crust and line baking pan (cookie/jelly roll) 10” x 15” with crust. Lining over the sides of pan also.

Center Mixture

1 lb. Italian sausage
1 lb. ricotta
1 lb. mozzarella, shredded
8 eggs
2 oz. chopped prosciutto or pepperoni
1 T. chopped parsley

Brown sausage, drain. Set aside to cool.
Mix ricotta, mozzarella, sausage, eggs, prosciutto and parsley. Thoroughly blend.
Pour mixture in crust, fold over excess crust from sides onto top of center mixture.
Bake at 400º for about 35 minutes until top of crust is lightly browned.

Serves 8

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

Bean, I can't take it anymore! Laughing

Looks awesome, and thanks for the recipe! This will be my next pizza. Very Happy

_________________
Legends of Pizza!

dfandreatta · Posted: Sun Dec 31, 2006 9:01 pm Post subject:

Lard? Lard? Yes! Yes! What a beatiful picture!
_________________
"Papa Don"
Apollo Beach, Florida

Bean · Posted: Sun Dec 31, 2006 9:05 pm Post subject:

TY

OH YES! LARD! It's a treat for those "special" recipes - like my homemade flour tortillas! Mr. Green

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

dfandreatta · Posted: Sun Dec 31, 2006 11:26 pm Post subject:

It's not pizza, but do share nonetheless!
_________________
"Papa Don"
Apollo Beach, Florida

Bean · Posted: Mon Jan 01, 2007 12:16 am Post subject:

LOL

I'm 1/2 Italian, but live for Mexican food! Shocked

I’lll be back with my recipe. Smile

Bean · Posted: Mon Jan 01, 2007 1:22 am Post subject:

Here you go. Smile

Flour Tortillas

4 C. flour
1 T. baking powder
2 t. salt
1/3 C. lard

Mix together, using a pastry blender or two forks.

Add 1 1/4 C. hot water, stir till combined. Cover with dry kitchen towel and rest 15 min. Divide into pieces (desired size) and roll on lightly floured surface & brown in skillet on medium/high heat.

Great for large soft tacos, taco pizzas or even with a spread of butter!