Cooking with Nonna (Part Two): Nonna's Rustic Pizza

I had good results with my first attempt at using Cooking With Nonna (see my post here). I made Nonna's Four-Cheese Lasagna, and the lasagna was...well, good. 

But I'm looking for spectacular.

So I had to give Nonna another chance.

Spectacular was what I got with Nonna's Pizza Rustica. Oh my goodness. Spectacular deep-dish pizza. Spectacular appearance. Spectacular flavor. 

Here's my (somewhat less spectacular) photo:

Results:  I've made a lot of homemade pizzas in the past, but this pizza was like no homemade pizza I've ever made before. It was a true pizza pie, thick and rich, with lots of cheese flavor. Instead of the suggested meats, I used ham for two pizzas and substituted peppers and onions for a veggie version in the other two pizzas. We loved these pizzas. I will make them again.

Here's the recipe I used:

Nonna's Pizza Rustica

For the Dough:

• 1 pound all purpose flour
• 2 large eggs
•  pinch of salt
• 1/2 pound butter, cold
•  milk, as much as needed

For the Filling:

• 1 pound basket cheese or ricotta cheese
• 3 large eggs
• 1/4 pound provolone - sharp
• 1/4 pound mozzarella
• 4 tablespoons grated pecorino cheese
• 1/4 pound prosciutto
• 1/4 pound sopressata
• 1/4 pound mortadella
•  fresh black pepper, as desired
• 1 large egg for the egg wash

Directions

1. Prepare the Dough:
1. In a stand mixer, add the flour, salt and the butter cut in cubes.
2. Let the flour absorb all the butter. Add the eggs and let them mix well.
3. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
4. Let it rest.
2. Prepare the Filling:
1. Cut all the meats and cheeses in small cubes and put in a large bowl.
2. Add the grated Pecorino and mix.
3. Add the eggs and mix.
4. Add the basket cheese and mix well.  Add fresh black pepper as desired. Set aside.
3. Assemble the Pizza Rustica:
1. Preheat the oven at 350F
2.  Butter and flour a 9" springform pan.
3. Cut a little less than 1/3 of the dough and set aside.
4. With a rolling pin, roll the large piece of dough in a thin circle.
5. Place the dough over the springform pan so that it overflows the borders of the pan.
6. Add the filing and spread it evenly.
7. With a sharp knife, cut the excess dough from around the border of the pan.
8. With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling.
9. Wet the strips with egg wash and bake for about 1 hr and 15 mins.

For more wordless photos, go to Wordless Wednesday.

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