A spring tradition, Naples' Pizza Rustic originated in the 17th century as a celebration of the end of Lent. It's more than a stuffed pizza, with a buttery savoury pie crust, stuffed with a deep dish of meats and cheeses. It's a fantastic brunch option especially when combined with one our Most Delicious Duos. A side salad with a 3-minute dressing completes the Easter dish.
INGREDIENTS:1-3/4 cups (1 x 450g container) ricotta cheese, water completely drained off
Preheat oven to 425 degrees. In a large bowl, combine all of the filling ingredients, and mix until combined. Set aside. Grease a springform pan with extra virgin olive oil. Set aside. Combine the thawed dough into a single ball. Then divide the ball in two pieces with two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger piece of dough into a circular shape, enough to cover the bottom and insides of the springform pan. It doesn't need to be even, you can trim it later. Gently wrap the dough around the rolling pin, then place inside springform pan. Press and line the insides and bottom, using scraps to fill in any gaps. Pour in the filling and even out with a rubber spatula. Roll out the smaller dough ball into a circle and place it over the filling. Trim excess dough. Roll the side dough over the top. Brush with a beaten egg and make several small slits, or an "x" in the top to allow for steam to escape. Reduce oven temperature to 350°. Place the springform pan on the middle rack. Bake for one hour and 15 minutes until golden brown. Remove from oven and let cool for 5 to 10 minutes before removing the side of the pan. Set aside for 15 minutes before serving or cool completely and place in fridge until ready to serve. Reheat in 325°oven.
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