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PIZZA RUSTICA 5 eggs 1 lb. Ricotta cheese 2 Tbsp. chopped onion 1 c. grated Parmesan chopped parsley, about 1 Tbsp. salt and fresh ground black pepper 2 Tbsp. olive oil 2 cloves garlic 10 oz. tomato puree 4 oz. tomato paste 1/4 tsp. dried marjoram 1/2 tsp. dried oregano 2/3 c. sliced ripe olives 1/2 lb. thinly sliced Mozzarella cheese 1 very large bell pepper This is not a pizza you're likely to find in this country; it is a hearty, 2-crust pie, an Italian pizza. Prepare your favorite pastry recipe. Line a 10-inch pie dish and roll out a top crust. Beat the eggs; stir in the Ricotta cheese, onion, parsley, Parmesan cheese and season liberally with salt and pepper; set aside. Heat the olive oil in a small saucepan. Crush the cloves of garlic into it and add the herbs. When the garlic is clear and begins to turn gold, stir in the tomato puree, tomato paste, olives and once again, season well with salt and pepper. Slice the Mozzarella thinly. Seed the green pepper and slice it into matchsticks. Now you are ready to assemble: Spread half (or a little more) of the Ricotta mixture in the prepared pie shell. Arrange over it half the Mozzarella slices. Cover with half the tomato sauce and spread half the green pepper over it. Repeat all the layers and cover with the top crust. Pinch the edges securely together and flute. With a very sharp knife, make 3 long parallel slashes through the top crust. Bake the pie in a preheated 425 degrees oven for about 35 to 40 minutes or until it is well browned. Let it stand for 1/2 hour before serving (important). Serves 6 to 8 generously. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |