*  Exported from  MasterCook  *
 
                               Pizza Rustica
 
 Recipe By     : Cooking Live Show #CL1A07/1A08
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        swiss chard -- washed well, stems
                         -- removed and sliced
                         -- thin, and
                         leaves chopped separately
    2      tablespoons   olive oil
    4      large         eggs -- beaten lightly
   15      container     whole milk ricotta cheese -- (up to 16-ounce)
    4      large         red bell peppers -- roasted, peeled
                         -- and chopped
    2                    garlic cloves -- minced and mashed
                         -- to a paste with 1
                         -- teaspoon coarse
                         -- salt
    1      recipe        pizza rustica pastry dough
      1/4  pound         parmesan cheese -- grated
      1/2  pound         thinly sliced proscuitto -- chopped
    6      ounces        provolone cheese -- cut into 1/4 inch
                         -- dice
                         egg wash made by beating 1 large egg with -- 2
                         tablespoons milk
 
 In a large heavy saucepan cook chard stems in oil over moderately low
 heat, stirring occasionally, until crisp tender, about 3 minutes. Add
 chard leaves with water clinging to them and cook, covered, over
 moderate heat, stirring occasionally, until stems are tender, about 8
 minutes. Drain chard well in a colander and squeeze out as much
 moisture as possible.
 
 In a large bowl combine eggs and ricotta. In a bowl combine roasted
 peppers and garlic paste.
 
 Preheat oven to 375 degrees.
 
 On a lightly floured surface roll out two thirds pastry dough 1/8-inch
 thick into a round about 18 inches in diameter. Fit dough into a
 9-inch springform pan and trim edge, leaving a 2-inch overhang. Into
 shell layer evenly half chard, half ricotta mixture, all roasted
 pepper mixture, half Parmesan, all proscuitto, all provolone,
 remaining ricotta mixture, remaining chard, and remaining Parmesan.
 
 On a lightly floured surface roll out remaining dough 1/8-inch thick
 into a round about 11 inches in diameter. Brush edge of shell in pan
 with some egg wash and fit dough on top of filling. Trim top crust
 even with bottom crust and crimp edges together decoratively. Cut four
 3-inch long vents in top crust and brush top crust with some remaining
 egg wash.
 
 Bake in the middle of the oven 1 1/2 hours, or until top crust is deep
 golden, and cool completely in pan on a rack. Pizza Rustica may be
 made 2 days ahead and chilled in pan, covered. Serve warm or at room
 temperature, cut into wedges.
 
 Yield: 6 servings
 
 
 
 
                    - - - - - - - - - - - - - - - - - -