 | | Directions | CRUST:
- In a small bowl, whisk yeast and water until yeast is completely dissolved. Set aside.
- In a food processor, process the flours, salt and sugar for approximately 5 seconds.
- With the machine running, slowly add liquid through the top feed slot. Continue to process until the dough forms a sticky ball and pulls away from the sides of the processor, approximately 1 /12 - 2 minutes.
- If the dough is too sticky, add 1-2 teaspoons of flour, if it is too dry, add 1-2 teaspoons of water.
- Divide dough into two equal portions and shap into smooth balls.
- Place on a floured surface not closer than 5 inches apart.
- Cover loosely with plastic wrap that has been coated with nonstick cooking spray.
- Let rise until they have doubled in size, approximately 1 hour.
- Dust the dough with flour.
- Using the palms of your hands, press the dough into an 8 inch disk. Working along the outside edges, stretch the dough into a 12 inch circle.
FILLING:
- Slice sausage into 3/8 inch rounds.
- Brown sausage in 1 tablespoon oil in heavy skillet.
- Drain and discard any greese.
- Cut the salami and ham into 1 1/4 inch strips.
- Place ricotta cheese and eggs into a large bowl and stir well.
- Blend in all other ingredients except the meats. Mix until well blended.
- Add the meats to the cheese mixture and combine well.
- Transfer one circle of dough to a 10-inch cake pan that is prepared with non stick cooking spray.
- Place filling on top of bottom dough. The pie will be quite full.
- Place second dough on top and seal the edges.
- Place pizza pie into a 400 degrees F preheated oven and bake for approximately an hour or until the top is browned.
- Remove from oven and cool on a wire rack.
- Serve at room temperature.
|
|
|
Prep Time: 1.5 hours
Cook Time: 1 hour
Container: 10 inch round cake pan
Servings: 12
Serving Size: 1 slice
|  | | Ingredients | | - | | CRUST: |
| - | | 1 1/4 teaspoons instant yeast |
| - | | 1 cup room temperature water |
| - | | 1 3/4 cups all purpose flour |
| - | | 1 cup cake flour |
| - | | 1 1/2 teaspoons salt |
| - | | 2 teaspoons sugar |
| - | | FILLING: |
| - | | 1 pound Italian sausage, mild or sweet |
| - | | 2 ounces Italian dry salami, thinly sliced (approximately 5 slices) |
| - | | 2 ounces prosciutto, thinly sliced - or any other ham (approximately 10 slices |
| - | | 2 pounds ricotta cheese - freshly grated if using firm ricotta (fresh ricotta would not need grating) |
| - | | 3 large eggs |
| - | | 1/4 pound mozzarella cheese, shredded |
| - | | 6 tablespoons romano cheese |
| - | | 6 tablespoons fresh parsley, chopped |
| - | | 1 1/2 tablespoons mint leaves, not peppermint, fresh is best |
| - | | 1/2 teaspoon black pepper |
| | |
| |
| |
