Try this Pizza Rustica recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, heat milk till war 105° to 115°. Soften yeast in the warm milk. In a large mixing bowl beat butter and salt with an electric mixer on low to medium speed till softened. Add 1 cup of the flour; beat till well mixed. Beat in the yeast mixture. Add eggs, one at a time, beating till combined after each one. Beat in Parmesan cheese. Stir in remaining flour. Set aside.
In a medium skillet, cook garlic in hot oil for 30 seconds. Add spinach. Cook and stir 1 minute only till wilted and remove from heat. Se aside. Stir together tomatoes and basil, set aside.
Put half the dough into the bottom of a greased 10-inch spring-form pan (I use Pampered chef round stoneware) or 12 inch pizza pan. Layer in order, leaving a 1-inch border, 1 cup of the mozzarella cheese, the spinach mixture, the provolone cheese, the tomato-basil mixture, prosciutto and remaining mozzarella.
On a floured surface, roll remaining dough to a 10 or 12-inch circle. Place over filling and seal to bottom crust, pressing filling down lightly and crimping crusts together in a decorative manner, if desired. Cover; let rise in a warm place for 1 hour. Brush with mixture of egg white and 1 tablespoon water. Bake in a 375° oven for 40 minutes or till done, covering with foil the last 10 minutes, if necessary, to prevent over-browning.
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 726 | ||
Calories from Fat: 479 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.2g | 71 % | |
Saturated Fat 29.7g | 148 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 223.3mg | 69 % | |
Sodium 1295.2mg | 45 % | |
Potassium 341.2mg | 9 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 30.8g | ||
Protein 30.1g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 726
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