*  Exported from  MasterCook  *
                             PIZZA RUSTICA ABM
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Main dish
                 Cyberealm                        Kooknet
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4   c            Milk -- plus
    2       tb           Milk -- (if needed)
    2       tb           Olive Oil
    1       tb           Rosemary -- chopped
    2       ts           Salt
    1       tb           Sugar
    3       c            Flour
    2       ts           Yeast
    1       lb           Ricotta Cheese
    2                    Eggs
      1/2   c            Romano Cheese -- grated
    1       tb           Parsley -- chopped
      1/2   ts           Salt
      1/4   ts           Pepper
   15       sl           Salami -- thinly sliced
   25                    Basil Leaves -- coarsely
   16       oz           Roasted Red Peppers -- drained
   12       sl           Provolone Cheese -- thinly
   Place all dough ingredients in pan and program for
   knead and first rise. The dough will be firm and pull
   away from the side of the machine. While the dough is
   rising, prepare the filling.  In mixing bowl, whisk
   together all the ingredients and refrigerate until you
   are ready to assemble the pizza. Preheat the oven to
   400øF. with the rack in the center position. Grease a
   9 springform pan.
   When the dough cycle is completed transfer the dough
   to a lightly floured work surface, cover it with a
   clean towel, and let it rest for 5 minutes. Cut the
   dough in 2 pieces; one piece should be one third of
   the dough and the other piece should be 2/3.  Roll out
   the larger piece to a 14 circle. Line the springform
   pan with the circle. A small amount of dough (1")
   should overlap the top of the pan. Arrange 5 slices of
   salami on the bottom. Spread a third of the ricotta
   filling over the salami, then sprinkle on a third of
   the basil. Lay out a third of the peppers. Lay out 4
   slices of provolone.  Repeat this pattern for the next
   2 layers. Roll out the small piece of dough to a 9
   circle. Brush water around the rim of the dough
   already in pan, then fit the 9 circle on top. Trim
   away about 1/2 of the overlapping dough from the
   bottom circle. Crimp together the top and bottom
   edges.  Brush the top of the dough with olive oil and
   salt and pepper. With a pair of scissors, cut a vent
   in the top crust about 1 in diameter. Bake for 15
   minutes at 400øF., then at 350øF. for 15 minutes.
   Remove the pizza from the oven and immediately remove
   the sides of the springform. Cool before slicing to
   allow layers to set.
   Source: Pizza Etc from Your Bread Machine Typed by Meg
   Antczak, Fido Cooking Conference 07-19-95 Revised for
   Meal-Master Format by Katherine Smith
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