Easter Pizza Rustica

Serve room temperature.....for antipasti

Easter is my favorite time of year....

PIZZA RUSTICA Crust:

½ cup water

½ cup vegetable oil

2 ½ cups all-purpose flour

2 tbsp sugar

Make well with flour, add water and oil. Add sugar - blend till you form a ball. You may roll out immediately. Makes enough crust for 9X13 pan. Save some dough for the lattice top.

Filling: 4 links of sweet or hot sausage remove from the casing; brown and drain – set aside.

½ lb. Ham

½ lb. Salami

1 - 8 oz. Package mozzarella, shredded

½ lb. hot pepperoni

¼ lb. Prosciutto (optional)

1- 15 oz. container whole milk ricotta

¼ cup grated Parmesan cheese

½ cup milk

2 tbsp sugar

8 eggs

1 egg for egg-wash on top of pie before baking

Directions:

Chop and shred all meats. Shred mozzarella. In very large bowl, place all of your meats and cheeses. Add milk, sugar, and add eggs one at a time. Blend it very well. I mean very well! Pour mixture into the prepared crust.

Before placing the crust into the 9X13 pan, pour enough oil to cover the bottom. After filling, allow enough dough to overlap onto the top. Cut strips and lattice the top.

Beat egg and brush onto the whole pie, using all of the egg wash. Place in a preheated hot oven (400 degrees) for 15 minutes. Lower heat to 350 degrees and bake till the knife comes out clean (approximately one hour.

Bake until golden brown.

My daughter, Vanessa has successfully replicated her favorite Easter tradition and has figured out how to make a delicious, satisfying Pizza Rustica that is gluten/dairy free. For recipe, look up on my food blog.

Let's get baking!

Preheat the oven to 350 degrees

1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil.

Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.

Add to the processor:

2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt

Process all dry ingredients until they are entirely incorporated into the batter.

Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*

Preheat the oven to 350 degrees. Place in the center rack of the oven. Bake for 30-40 minutes, depending on your oven.

Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth. Pour onto the cooled fresh orange cake.

Cooking with Love

with Gianna Conte (Jan)