Make the pasta frolla: Mix dry ingredients together in a bowl. Rub in butter finely, by hand. Beat eggs and stir in until dough holds together. Wrap dough in plastic and chill until firm. Make the egg wash: Beat together in a bowl until very liquid. Make the ricotta filling: Beat the ricotta, eggs and seasonings together. Beat in the grated cheese. Divide the Pasta Frolla into 2 pieces. Roll 1 of the pieces thinly to line a 9-inch straight sided cake pan or 9-inch pie pan. Spread 1/3 of the filling on the dough in the bottom of the pan. Strew with half each the mozzarella and sausage. Cover with another 1/3 of the filling. Strew with the remaining mozzarella and sausage. Spread with the remaining filling. Top with a lattice crust made with the remaining dough. Bake the Pizza at 350 degrees about 45 minutes. Cool and serve at room temperature. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking Live Show #CL9070 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2820g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1510 (35%)|
|Amt Per Serving||% DV|
|Total Fat 167.8g||224 %|
|Saturated Fat 62.9g||314 %|
|Monounsaturated Fat 60.2g|
|Polyunsanturated Fat 20.2g|
|Cholesterol 5637.9mg||1735 %|
|Sodium 2570.3mg||89 %|
|Potassium 2707mg||71 %|
|Total Carbohydrate 464.6g||137 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 454.8g|
|Protein 246.3g||352 %|
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Calories per serving: 4353
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