guest recipe: josie’s easter pizza



So my sweet ricotta pies are not the only variety – there are also savory ricotta pies. I remember my great aunts making one around Easter, but I never knew how they made it.

Lucky for me I have an amazing guest recipe today to share. This recipe comes to me from my friend, writer Lisa DePaulo!  I am very excited to share this with you and this was her mother’s recipe. (and if you want to check out a little of what Lisa  has been working on at her new home at Bloomberg News, click HERE and HERE.)

Without further ado:

Hi, honey. So this is my Mom’s Easter Pizza recipe, aka Pizza Rustica, aka ricotta pie. Funny aside: She had the recipe scribbled down on a yellowed piece of paper that was passed on from her mother and probably her grandmother from Naples. Then one day, it was in the Sunday New York Times—the exact same recipe! It is amazing. And the sweet crust with the savory fillings is divine. Also, super easy to make. Particularly the crust. xoxo 

Josie’s Easter Pizza

The following is for a 10-inch square or 9 x 13 (or whatever!) ceramic or glass baking dish. 

Crust: 
2 cups flour 
1/4 cup sugar
2 tsp. baking powder
1 stick margarine (yes, margarine)
2 eggs


Mix flour, sugar and baking powder together in large bowl. Work in the margarine with your fingers. Make a well in the center. Drop in the eggs. Knead from sides to center. Let dough stand under a bowl for at least 10 minutes while making your filling. 

Filling:
2+ pounds ricotta (if I have a 3 lb container, I add a little more than 2 lbs)
4 eggs
1/4 pound prosciutto, chopped
1/2 to 3/4 pound sweet Italian sausage, baked (about 20 mins), skinned and chopped 
1/2 pound mozzarella, diced
1/2 cup grated parmesan or locatelli
A heaping 1/4 cup fresh Italian parsley, chopped

Beat ricotta and eggs (I just use a whisk). Add the rest of the ingredients and mix it all together. 

Divide the dough into quarters. You’ll want 3/4 of it for the bottom and sides crust and the other 1/4 to cover the pie. Roll out the bigger portion, using a bit more flour to roll it out. Dough should be the consistency of Play-doh, and the sides can be pieced together with your fingers. (Really, you can’t mess it up. I always piece most of it together.) 


Do not grease the baking pan.


Put your bottom and sides crust down in the pan. Then add the filling. Then the top crust, rolled out. 
Prick top of pie with fork. 


Bake at 400-degrees for 15 minutes. Then lower the temperature to 325 for another 45-55 minutes. You will know it is done when a knife comes out wet but clean and top is beautifully browned. 

Do NOT overcook (it will set more as it cools). 

When it is totally cool, cover with foil or saran and put in the fridge. It tastes better after a day or so. Serve it cold or room temperature, sliced in little rectangular wedges. Or whatever. Yes, cold or room temperature. Do NOT heat it up. Mangia!

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