Super Stuffed French Bread Pizza Rustica Recipes

PIZZA RUSTICA

Steps:

• Add the olive oil with 3 of the whole eggs to a small bowl and whisk to combine. Add the flour, 2 teaspoons salt and the frozen grated butter to a large bowl and stir and pinch with your hands until the mixture resembles coarse meal. Add the egg mixture and blend with a wooden spoon until large crumbles form (they should be slightly larger than a pea). Add 1/4 cup cold water, 1 tablespoon at a time, mixing well after each addition until a dough forms.
• Transfer the dough to a work surface lightly dusted with flour and knead until the dough is smooth. Form the dough into a large round disk and divide the dough into 2 pieces, two thirds for the bottom crust and one third for the top crust. Shape the dough pieces back into round disks. Wrap each in plastic wrap and refrigerate until the dough is firm, about 45 minutes. (The dough can be refrigerated up to 24 hours at this point but will need to sit at room temperature for about 10 minutes before rolling.)
• Add 1 of the egg yolks to a small bowl along with 1 teaspoon water. Whisk to combine, then set the egg wash aside. Add the remaining 3 whole eggs and 3 egg yolks to a large bowl along with the Parmesan, ricotta and several heavy grinds black pepper. Whisk until well combined and smooth. Add the prosciutto, ham, pepperoni, salami, provolone and mozzarella and stir until combined. Set aside.
• Position a rack on the lowest shelf in the oven and preheat to 350 degrees F. Lightly grease a 9-inch springform pan with olive oil.
• Roll out the larger piece of dough on a flat work surface lightly dusted with flour to a 16-inch round a little less than 1/8-inch thick. Transfer the dough to the prepared springform pan, pressing the dough into the inside edges and up the sides of the pan, leaving any overhang. Spoon the ricotta mixture into the dough-lined pan and spread it out into an even layer.
• Roll out the remaining piece of dough on a lightly dusted surface into a 13-inch round a little less than 1/8-inch thick. Place this dough over the filling, gently pressing into the filling and the dough at the edges of the pan. Trim the overhang of both doughs flush with the top of the pan. Pinch the edges of the doughs together to seal, then tuck under so they are directly on top of the filling and on the inside of the pan. Brush the reserved egg wash over the top and edges of the dough. Cut four 1-inch slits on the top piece of dough using a paring knife, then place the pan on a baking sheet.
• Bake until the crust is deep golden brown, and a long wooden skewer inserted into one of the slits comes out clean, about 2 hours, rotating the pan once halfway through the cooking time.
• Let stand for 2 hours at room temperature, then chill in the refrigerator until completely cooled, at least 4 hours and up to 24 hours.
• Remove from the refrigerator and allow to sit at room temperature for 1 hour before removing the outside ring of the springform pan and transferring the pizza to a serving platter. Cut into wedges to serve.

PIZZA RUSTICA

Steps:

• Preheat the oven to 400 degrees F.
• In a medium bowl, combine the mortadella, prosciutto, salami, ricotta, mozzarella, Parmesan and three of the eggs. Mix with a rubber spatula until combined. Lay out one sheet of puff pastry and roll it with a rolling pin just to flatten slightly. With the pastry set at an angle so that one corner is facing you, spread half of the mortadella mixture onto the half of the puff pastry that is closest to you. Brush the edges with some of the remaining beaten egg. Fold the pastry corner farthest from you over the filling to form a calzone-shaped triangle. Seal the edges either by crimping with your fingers or by using the tines of a fork. Set the pizza on a parchment-lined baking sheet and brush the outside with the remaining egg wash. Cut a slit in the top for ventilation. Repeat with remaining sheet of puff pastry and the remaining filling. Bake for 30 minutes, or until puffed, golden and cooked all the way through.
• Let rest for 10 minutes before cutting.

PIZZA RUSTICA

Steps:

• Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
• Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
• Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
• Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
• Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
• Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
• Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°; defrost spinach in the microwave, 6 minutes on high; wring spinach dry in a clean kitchen towel.
• Split bread lengthwise and hollow it out; cut in half crosswise, making 4 shells for pizzas.
• Heat a skillet over med-high heat; add in olive oil, then the sausage; brown and crumble sausage using a wooden spoon.
• Add in bell pepper, onions, and garlic; cook 3-5 minutes, then add in the spinach.
• Remove pan from heat; season with salt and pepper; transfer mixture to a bowl.
• Mix the sausage mixture with the ricotta, parmesan, sopressata, and pepperoni.
• Fill pizzas with the mixture; top with mounded mozzarella and provolone cheese.
• Place pizzas on a cookie sheet and bake 10-12 minutes until cheese melts and bubbles and bread is super crisp.
• Top pizzas with oregano and hot pepper flakes; serve immediately.

FRENCH BREAD PIZZA RUSTICA

Steps:

• Preheat oven to 425°F.
• Split bread lengthwise and hollow it out. Cut in half across to make 4 shells.
• Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon.
• Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper.
• Transfer mixture to a bowl. Add ricotta and parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone.
• Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes.
• Top with oregano and crushed red pepper and serve with marinara.