Pizza rustica alla napoletana ~ recipe from nick malgieri

Ingredients

Pasta Frolla:

• 3 cups flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 12 tablespoons unsalted butter
• 3 eggs, beaten

Filling:

• 2 pounds ricotta
• 6 eggs
• 1/4 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1/4 cup grated Pecorino Romano
• 1 pound mozzarella, coarsely grated
• 1/2 pound sweet dried sausage, peeled and diced
• 1/2 pound prosciutto, shredded
• 1/2 cup chopped parsley
• Egg Wash
• 1 egg
• 1 pinch salt
• 12-inch straight-sided cake pan well buttered

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Preparation

• For the Pasta Frolla, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add eggs and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill.
• For the Filling, place ricotta in a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.
• Preheat oven to 350 degrees and set a rack in the lower third. Divide the Pasta Frolla into 2 pieces.
• Roll 1 of the pieces thinly to line a 12-inch straight-sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips.
  
• For egg wash, whisk egg and salt together. Paint dough strips with egg wash. Arrange six strips on filling.
• Arrange remaining strips at a 45-degree angle to the first ones to make a lattice. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.
• Bake until the filling is set and the dough is baked through, about 45 minutes. Cool in the pan on a rack. To unmold, place a platter on top and invert, removing pan.
• Replace pan with another platter and invert again, removing top platter. Serve at room temperature. Refrigerate any leftovers.

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