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Mario Batali Pizza Rustica

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Pizza Rustica

Pizza Dough
•2 1/2 cups all-purpose flour
•1 teaspoon baking powder
•1 teaspoon salt
•1 teaspoon sugar
•1/4 cup extra virgin olive oil
•1-4 tablespoons water
•2 large eggs (divided)
•semolina flour (for dusting)

Pizza Filling
•1/2 pound prosciutto di parma (cut into 1/4-inch dice)
•1/2 pound prosciutto cotto (cut into 1/4-inch dice)
•1/2 pound fresh mozzarella di buffalo (cut into 1/4-inch dice)
•1/2 pound fresh ricotta
•1/2 cup sundried tomatoes (drained of oil and julienned)
•1/4 cup pecorino romano (grated)
•3 eggs (beaten)
•1 pinch cinnamon (ground)
•1/4 teaspoon nutmeg (freshly grated)


1To Make Dough: in a large mixing bowl, add the flour, baking powder, sugar, salt and olive oil and whisk to combine until the texture is similar to moist cereal. Add 1 egg and water and mix with hands to combine. Remove to a floured surface and knead for 5 minutes, cover and allow to rest for 10 minutes.
2For the Filling: in a large bowl add the prosciutto, prosciutto cotto, mozzarella, ricotta, sundried tomatoes, grated pecorino, 3 eggs, cinnamon and nutmeg and mix to combine. Season with a pinch of salt and pepper and a drizzle of olive oil.
3To Assemble: place pizza stone in oven. Preheat oven to 375ºF.
4Roll out 3/4th of pizza dough to a 12-14-inch circle and place on a pizza peel dusted with semolina. Spread the filling over the dough leaving a 3-inch border. Roll the remaining dough into a 10-inch circle and place over filling. Brush the edges of the pizza and top of the pizza dough with cool water. Fold the outer edges of the dough to meet center and cover the perimeter. Place remaining egg in a small bowl and beat with fork. In a small bowl combine an egg and a pinch of salt and beat to combine. Brush beaten egg over the top of the dough. Score the top with sharp knife in 5 places.
5Slide dough onto a preheated pizza stone in the oven and bake for 40 minutes, until the crust is golden brown. Remove and allow to rest 5 minutes before serving.
– Use store-bought pie crust or pizza dough instead of making your own. Allow dough to come to room temperature for 20-30 minutes before using.
– Roll out bottom crust and place on a pizza peel that has been dusted with semolina flour.

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