RecipesMagazine

Pizza Rustica

Pizza Rustica
Pizza Rustica might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 348 calories, 14g of protein, and 20g of fat each. A mixture of garlic, bell peppers, cremini mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

1
To prepare crust, weigh or lightly spoon 25 ounces flour (about 1 2/3 cups) into dry measuring cups; level with a knife.
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CrustCrust
All Purpose FlourAll Purpose Flour
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Measuring CupMeasuring Cup
KnifeKnife
2
Combine 25 ounces flour, 1/2 teaspoon salt, and baking powder in a food processor; pulse 2 times to combine.
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Baking PowderBaking Powder
All Purpose FlourAll Purpose Flour
SaltSalt
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Food ProcessorFood Processor
3
Combine 1/3 cup olive oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute, and process just until dough begins to form a ball (dough will be crumbly). Turn dough out onto a lightly floured surface. Knead 3 minutes; add enough of the remaining 2 tablespoons flour to prevent dough from sticking to hands. Divide dough into 2 equal portions. Press each portion into a 5-inch circle on plastic wrap. Cover with additional plastic wrap. Chill at least 30 minutes.
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Olive OilOlive Oil
DoughDough
All Purpose FlourAll Purpose Flour
WaterWater
WrapWrap
Cooking OilCooking Oil
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Plastic WrapPlastic Wrap
BowlBowl
4
To prepare torta, preheat broiler to high.
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BroilerBroiler
5
Cut bell peppers in half lengthwise; discard seeds and membranes.
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Bell PepperBell Pepper
SeedsSeeds
6
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
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PepperPepper
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Baking SheetBaking Sheet
Aluminum FoilAluminum Foil
7
Place in a paper bag; fold to close tightly.
8
Let stand 10 minutes. Peel and coarsely chop.
9
Heat a large nonstick skillet over medium heat.
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Frying PanFrying Pan
10
Add 1 tablespoon oil; swirl to coat.
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Cooking OilCooking Oil
11
Add chard to pan; cook 1 minute or until greens begin to wilt.
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GreensGreens
Swiss ChardSwiss Chard
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Frying PanFrying Pan
12
Place chard and bell peppers in a large bowl. Return pan to medium heat.
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Bell PepperBell Pepper
Swiss ChardSwiss Chard
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BowlBowl
Frying PanFrying Pan
13
Add remaining 1 tablespoon oil to pan; swirl to coat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
14
Add shallots and garlic to pan; cook for 1 minute.
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ShallotShallot
GarlicGarlic
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Frying PanFrying Pan
15
Add mushrooms; cook 5 minutes, stirring occasionally.
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MushroomsMushrooms
16
Place mushroom mixture and chard mixture in a fine sieve; let drain 5 minutes.
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MushroomsMushrooms
Swiss ChardSwiss Chard
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SieveSieve
17
Place vegetable mixture in a large bowl.
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VegetableVegetable
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BowlBowl
18
Add ricotta and next 7 ingredients (through egg white) to vegetable mixture, stirring to combine.
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Egg WhitesEgg Whites
VegetableVegetable
Ricotta CheeseRicotta Cheese
19
Preheat oven to 37
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OvenOven
20
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap one dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
21
Roll dough, still covered, into an 11-inch circle.
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DoughDough
RollRoll
22
Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
23
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray.
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Cooking SprayCooking Spray
DoughDough
WrapWrap
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24
Remove remaining plastic wrap. Spoon vegetable mixture into prepared pie plate.
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VegetableVegetable
WrapWrap
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Plastic WrapPlastic Wrap
25
Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap remaining dough portion, and place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
26
Roll dough, still covered, into an 11-inch circle.
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DoughDough
RollRoll
27
Place the dough in freezer for 5 minutes or until plastic wrap can be easily removed.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
28
Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over vegetable mixture.
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VegetableVegetable
DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
29
Remove remaining plastic wrap. Press the edges of dough together. Fold edges under, and flute.
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DoughDough
WrapWrap
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Plastic WrapPlastic Wrap
30
Brush top of dough with milk.
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DoughDough
MilkMilk
31
Cut several slits in top of dough to allow steam to escape.
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DoughDough
32
Bake at 375 for 45 minutes or until crust is golden brown. Cool 30 minutes.
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CrustCrust
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OvenOven
33
Cut into 8 wedges.
34
Wine Match: This veggie-packed dish deserves an earthy Italian red. Banfi's Centine Rosso 2009 ($1
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WineWine
35
has flavors of tart cherries and, to complement the pizza's shallots, garlic, and thyme, undertones of oak and spices. --Gretchen Roberts
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Tart CherriesTart Cherries
ShallotShallot
GarlicGarlic
SpicesSpices
ThymeThyme
DifficultyExpert
Ready In2 hrs, 30 m.
Servings8
Health Score41
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