Pizza Rustica

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

• 1 2/3 cups all-purpose flour
• 1/2 cup butter, cut into 1/2 inch cubes
• 2 egg yolks
• 2 tablespoons ice water
• 1 teaspoon salt, heaping
• 1 tablespoon sugar
• 2 ounces mild lamb sausage, skinned (mildure)
• 1 tablespoon olive oil
• 8 ounces ricotta cheese
• 2 ounces smoked provolone cheese, diced
• 4 ounces italian mozzarella cheese, crumbled
• 1/4 cup parmesan cheese, freshly grated
• 1/2 garlic clove, chopped
• 2 tablespoons flat leaf parsley, chopped
• 2 pinches chili powder
• 4 ounces prosciutto, cut into small pieces
• 4 ounces mortadella, cut into small pieces
• 2 eggs, lightly beaten
• black pepper
• 1 tablespoon dry breadcrumbs
• 1 egg yolk
• 2 tablespoons milk
• 1 pinch salt

Recipe

• 1 for the pastry:.
• 2 put the flour and butter in a dish, then put this dish in the freezer for 10 minutes.
• 3 stir together the yolks, water and salt in a cup, and put the cup into the refrigerator.
• 4 when the 10 minutes is up, tip the flour and butter into the bowl of the doof processor.
• 5 add the sugar and pulse to combine (should be soft and crumbly).
• 6 bind with the yolk, water and salt mixture - when it looks as if it's on the verge of coming together, tip the pastry our and work together with your hands.
• 7 don't worry if the pastry is a little too damp.
• 8 divide into two discs, one somewhat larger than the other, and put both into the refridgerator to rest, wrapped in plastic wrap.
• 9 filling:.
• 10 preheat oven to 400 f, put in a baking sheet.
• 11 fry sausage in the oil for about 5 minutes, breaking it up with a wooden spoon as it cooks, then transfer to a bowl and let it cool.
• 12 once cooled, add all other ingredients except the bread crumbs and mix thoroughly.
• 13 putting it all together:.
• 14 roll out the larger disc of pastry between plastic wrap so it's large enough to cover the bottom and sides of the pan, leaving a few inches overhang.
• 15 sprinkle the bottom of the now pastry lined pan with bread crumbs, and then fill with the filling.
• 16 roll out the smaler disc between plastic wrap to make the lid.
• 17 place the lid on top of the filled pie, turn over the edges of the overhand to form a border and press it down with a fork.
• 18 combine all of the glaze ingredients in a small bowl, and brush over the entire pie.
• 19 poke fork holes in the top to allow the steam to escape.
• 20 place the pizza on the baking sheet in the preheated oven.
• 21 after 10 minutes of cooking, turn the oven down to 350f and continue to cook for another 45 minutes.
• 22 let the pizza cool for at least 10 minutes for serving, although it's at its best after 25 minutes.
• 23 serve. note: can also be eaten at room temperature.