Craft Pizza by Maxine Clark

Author:Maxine Clark
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-22T16:00:00+00:00

Rustic country pie

Torta rustica

At one time, this pie was made with sweet pastry but nowadays it is made with pizza dough. You can use any filling you like, but ricotta and pockets of melting mozzarella are essential. It is very rich and filling and equally good eaten at room temperature.

1 recipe Basic Pizza Dough (page 12)

5 eggs, separated

300 g/10 oz. ricotta, sieved/strained

100 g/3½ oz. cow’s milk mozzarella (fior di latte), diced

100 g/3½ oz. smoked mozzarella, diced

55 g/2 oz. Speck ham, chopped

55 g/2 oz. salami, chopped

4 tablespoons freshly grated Parmesan cheese

10 cherry tomatoes, halved

sea salt and freshly ground black pepper

a pizza pan or springform cake pan, 25 cm/10 inches and 4 cm/1¾ inches deep, lightly oiled

Makes 1 pie (25 cm/10 inches)

Place a baking sheet in the middle of the oven. Preheat the oven to 180˚C (350˚F) Gas 4.

Beat 4 of the egg yolks together, then beat into the ricotta with plenty of salt and pepper. Whisk all the egg whites until stiff and fold into the ricotta mixture. Now fold in both types of mozzarella, the Speck and salami and finally the Parmesan.

Uncover the dough, punch out the air and roll or pull two-thirds of it into a 35-cm/14-inch circle. Use this to line the pizza pan, draping the extra dough over the edge. Spoon in the filling and smooth out the surface. Roll out the remaining dough thinly on a floured surface. Cut it into narrow strips and use them to make a lattice over the top of the pie. Secure the ends to the edge of the pastry with a little water. Trim around the edge with a sharp knife. Place a halved cherry tomato in each square of the lattice and season again. Beat the remaining egg yolk with a pinch of salt and brush the edges of the pie with it.

Bake in the oven for 40–45 minutes until golden. Remove from the oven and let stand for 10 minutes before serving.

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