Pizza Rustica

This is called a pizza, but is certainly not the flat pizza we are familiar with. It is frequently called torta rustica, though the Italian way is to call it a pizza.

• 24 eggs, beaten
• 1 cup grated Parmigiano cheese
• 2 hard boiled eggs, cubed
• 2 pounds formaggietto cheese, cubed

  (formaggietto is a semi-soft mozzarella type cheese)
• 1/2 pound imported prosciutto, cubed
• 1 1/2 pounds soppressata or dried sweet Italian sausage, cubed

METHOD

One large, round cake pan, approximately 18" x 3", greased and floured. Preheat oven to 350°F.

Put flour on a pastry board. Make a well in center. Add wet ingredients. Incorporate to form a smooth ball. Divide in half. Roll out two large circle crusts. Place one crust in pan with excess hanging over. Reserve second crust for top.

In a large bowl, lightly beat the 24 eggs with one cup of grated Parmigiano cheese. Add the rest of the ingredients. Mix.

Pour into the crust. Cover with the remaining top crust. Trim and crimp edges. With a cake tester, prick several holes in top crust to allow steam to escape during baking. Cook about 1 hour in preheated 350° F. oven or until eggs are cooked and top is lightly browned. You can use a cake tester to check if done.

Must cool completely before slicing. Slice in pan.

recipe from www.inmamaskitchen.com

Contributor: Diana McAndrews for Paolina DeAngelis

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