Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Pizza China/Pizza Rustica (Italian Easter Pie) Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1628g | |
| Calories 3639 | |
| Calories from Fat 2539 | 70% |
| Total Fat 282.96g | 354% |
| Saturated Fat 107.89g | 432% |
| Trans Fat 1.56g | |
| Cholesterol 2140mg | 713% |
| Sodium 10607mg | 442% |
| Potassium 3625mg | 104% |
| Total Carbs 17.93g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.93g | 3% |
| Protein 241.7g | 387% |
Ingredients Convert Measures
- 2 c. cooked, smoked ham, cubed
- 2 c. cooked Italian sausage, sliced
- 1 c. Mozzarella cheese, cubed or possibly shredded
- 1/2 c. minced parsley
- 4 hard boiled Large eggs, minced
- 1 c. Italian basket cheese, cubed (optional)
- 1 c. Ricotta cheese
- 3 Large eggs, uncooked
- Black pepper to taste
Directions
- Mix all minced ingredients in large bowl.
- Place uncooked Large eggs and Ricotta cheese in blender container and mix on medium speed for about 1 minute.
- Pour into large bowl and combine everything well.
- Divide dough in half and roll (and beat/stretch if necessary) to fit large pie pan or possibly 15 inch pizza pan.
- Place one circle on bottom of pan. Top with the filling, pressing out all air pockets. (Pie will look too full.)
- Top with remaining dough. Trim around pan with knife leaving about 1 inch extra all around. Press edges to seal and tuck sealed edge in all around pan. (Do not be afraid to use fingers.) Pat back into pan, if mis-shapen.
- Stick top with fork several times to make air holes. Bake at 400 degrees for 20 min, then reduce oven temperature to 350 degrees and bake an additional 30 min. If desired the top shiny, brush with beaten egg yolk.
- Place foil or possibly pan on rack underneath to save oven from drips as they usually do leak.
