This pizza rustica recipe is all about balanced flavor, and just might become your next go-to lunch or dinner choice!
Notes:
- The original version of this recipe appeared in the cookbook America’s Best Recipes, a 1990 Hometown Collection.
- Some ingredients might appear as though they’re repeating, but they’re used at separate points in the recipe.
Ingredients:
- 1 package (10 ounces) of frozen chopped spinach
- 1 carton (16 ounces) of ricotta cheese
- 2 lightly beaten eggs
- 1 cup (4 ounces) of shredded mozzarella cheese
- ½ cup of softened butter or margarine
- ¼ cup (1 ounce) of shredded provolone cheese
- ¼ cup of grated Parmesan cheese
- 2 lightly beaten eggs
- ½ teaspoon of salt
- ¼ teaspoon of ground nutmeg
- 1/8 teaspoon of pepper
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- ½ cup of shortening
- 1 egg
- 1 tablespoon of water
Directions:
- Cook the spinach according to its respective package directions, being sure to drain the spinach well after.
- Combine the spinach, ricotta cheese, mozzarella cheese, softened butter or margarine, shredded provolone cheese, Parmesan cheese, 2 lightly beaten eggs, salt, nutmeg, and pepper in a large bowl, stirring well, then setting the mixture aside.
- Combine the all-purpose flour and the 1 teaspoon of salt in a large mixing bowl.
- Cut in the shortening with a pastry blender until the mixture resembles coarse meal.
- Add in 2 lightly beaten eggs, stirring just until the dry ingredients have been moistened and the mixture becomes dough.
- Divide the dough into 4 equal portions.
- Roll one portion to 1/8-inch thickness on a lightly floured surface, then place it into a 9-inch pie plate.
- Spoon half of the cheese mixture onto this dough.
- Roll another portion of the dough to 1/8-inch thickness and place it over the cheese mixture from the previous step.
- Fold the dough edges under and flute them.
- Cut slits in the top crust to all steam to escape.
- Repeat this process with the remaining 2 portions of dough and cheese mixture.
- Whisk 1 egg and 1 tablespoon of water together.
- Brush this egg mixture over the pizzas.
- Bake these two 9-inch pizzas at 375 degrees Fahrenheit for 45 minutes or until the crusts become golden brown.
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