Sicilian Sausage and Prosciutto Pizza Rustica: A Delicious Italian Pie

Ingredients

• 2 pounds of creamy ricotta cheese
• 2 pounds of flavorful Italian sausage
• A generous handful of 5 large eggs, beaten
• A mound of shredded mozzarella cheese weighing 1 pound
• A sprinkle of 1/4 cup of grated Parmesan cheese
• A touch of 1 tablespoon of finely chopped parsley
• A portion of 1/4 pound of prosciutto, finely chopped
• A sprinkling of freshly cracked black pepper to suit your taste
• 2 pounds of ready-made pizza dough
• 1 beaten egg
• 2 tablespoons of water for added moisture

Step 1

Line a strainer with a piece of cheesecloth, gently placing the ricotta cheese on top. Position a bowl beneath to catch any drips, then refrigerate for a minimum of 8 hours, or even better, overnight, allowing the excess moisture to drain out naturally.

Step 2

To start, preheat your oven to a toasty 400 degrees Fahrenheit (200 degrees Celsius).

Step 3

In a generously sized skillet, cook the sausage over medium heat until it turns a lovely golden brown and crumbly, which usually takes around 10 minutes. Once done, drain off any excess grease and let the sausage cool for a bit.

Step 4

In a large mixing bowl, combine the drained ricotta cheese with 5 beaten eggs and a good amount of mozzarella cheese until the mixture is perfectly blended. Fold in the cooked sausage, Parmesan cheese, freshly chopped parsley, prosciutto, and a dash of black pepper until all the flavors are harmoniously melded together.

Step 5

Now it's time to work with the pizza dough. Divide it into quarters, then roll out two pieces into delightful 12-inch circles. Gently lay these circles into a couple of 10-inch pie plates, ensuring there's about an inch of dough hanging over the edges. Distribute the savory filling evenly between the two pies. Roll out the remaining two portions of dough for the top crusts, gently placing them over the pies. To seal the pies, fold the edges of the bottom crusts over the top ones, creating a lovely seal. Enhance the look by crimping and fluting the edges of the pie crusts.

Step 6

In a small bowl, whisk together one egg with a bit of water to create an egg wash. Brush this mixture over the tops and edges of both pies. To allow steam to escape while baking, make several decorative slits in the top crusts.

Step 7

Pop the pies into the preheated oven for 15 minutes initially, then reduce the temperature to a cozy 325 degrees Fahrenheit (165 degrees Celsius). Continue baking until the crust turns a beautiful golden brown and the filling is heated through, about 45 to 50 minutes more. Serve these delectable creations at room temperature for the best dining experience.