Pizza Rustica With Sausage Spinach And Cheese Recipes

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PIZZA RUSTICA (ITALIAN EASTER PIE RECIPE)



Pizza Rustica (Italian Easter Pie Recipe) image

Pizza Rustica (Easter Pie Recipe) is a savory pie typically served the day after Easter, or Pasquetta, in Italy. My version is filled with sausage, prosciutto cotto, swiss chard, cheese and eggs to create a satisfying, rustic pizza rustica that is perfect for brunch or take along on a picnic!

Provided by Nadia Fazio

Categories     Main Course

Time 2h50m

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 cup cold unsalted butter (cubed)
1 large egg
500 grams mild Italian sausage (without the casing)
300 grams swiss chard (1/2 bunch, stems removed)
1 tbsp. olive oil
1 clove garlic (finely minced )
100 grams prosciutto cotto ((about 3 slices))
475 grams whole milk ricotta (drained if very watery)
1 cup mozzarella cheese (shredded)
1 cup provolone cheese (shredded)
5 tbsp Parmigiano/Pecorino Romano cheeses (grated (or only 1 of 2 if you prefer))
4 large eggs
pepper (to taste )
1 large egg (for brushing on the crust )

Steps:

  • Combine flour, salt and baking powder in the bowl of your food processor. Add cubed butter and pulse until the mixture resembles a course meal. Add the egg and blend until combined.
  • With the motor running begin adding a tbsp of ice cold water at a time until a dough is formed and wraps itself around the blade. I added 5 tbsps of water to my dough. Remove the dough from the food processor, shape into a disc. Cover with plastic wrap and refrigerate for an hour.

Nutrition Facts : Calories 1164 kcal, Carbohydrate 123 g, Protein 42 g, Fat 55 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 248 mg, Sodium 1095 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

SAUSAGE SPINACH PIZZA



Sausage Spinach Pizza image

My husband loves this pizza, and it's the best way for him to get his fix while staying in his carb range. Putting cheese and seasonings in the crust lets you get by with less on the top. -Elena Falk, Versailles, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 pizzas (8 slices each).

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2-1/4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 cup shredded Asiago cheese
3/4 pound Italian turkey sausage links, thinly sliced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups fresh baby spinach
6 slices reduced-fat provolone cheese, halved

Steps:

  • In a large bowl, dissolve yeast in water. Add flour, oil, sugar, Italian seasoning and salt; beat on medium speed for 3 minutes or until smooth. Stir in Asiago cheese., Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down; divide in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to two 12-in. pizza pans coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake 5-8 minutes or until edges are lightly browned., Meanwhile, in a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Place tomatoes in a food processor; cover and pulse until finely chopped., Spread tomatoes over crusts; layer with spinach, sausage and provolone cheese. Bake 8-12 minutes or until crusts and cheese are lightly browned.

Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 729mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein. Diabetic Exchanges

PIZZA RUSTICA



Pizza Rustica image

Italian pizza with sausage and mixed cheeses.

Provided by Diane Felico

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 8

1 (12 ounce) package Italian sausage, casings removed
2 (8 ounce) packages grated Parmesan cheese
2 cups shredded mozzarella cheese
1 ½ cups ricotta cheese
4 eggs
1 (3 ounce) package prosciutto, chopped
2 tablespoons chopped fresh parsley
2 (9 inch) prepared pie crusts

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cook and stir sausage in a large skillet over medium heat until browned, 5 to 8 minutes. Drain.
  • Mix Parmesan cheese, mozzarella cheese, ricotta cheese, and eggs together in a bowl. Stir in sausage, prosciutto, and parsley.
  • Roll 1 pie crust into an 11-inch circle on a lightly floured work surface. Transfer to a pie plate, leaving a 1/2-inch overhang. Pierce crust all over with a fork. Spread cheese and sausage mixture over crust. Roll second pie crust into a 12-inch circle; place on top. Seal and flute edges. Cut several slits in the top crust to permit steam to escape.
  • Bake in the preheated oven until center is set and crust is browned, about 1 hour.

Nutrition Facts : Calories 720.1 calories, Carbohydrate 25.1 g, Cholesterol 187.1 mg, Fat 49.5 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 21.3 g, Sodium 1872.5 mg, Sugar 1.4 g

SAUSAGE, ROASTED RED PEPPER, AND SPINACH TORTA RUSTICA



Sausage, Roasted Red Pepper, and Spinach Torta Rustica image

Provided by Maria Helm Sinskey

Categories     Egg     Breakfast     Brunch     Bake     Christmas     High Fiber     Sausage     Spinach     Bell Pepper     Fall     Fontina     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 to 8 servings or 4 servings plus leftovers

Number Of Ingredients 11

16 1/4-inch-thick baguette slices, cut on slight diagonal
1 tablespoon butter
12 ounces fresh baby spinach leaves
1 pound sweet Italian sausage, casing removed
1 1/2 cups grated Fontina cheese, divided
3/4 cup diced drained roasted red peppers (from 12-ounce jar)
6 large eggs
1 cup heavy whipping cream
1 cup whole milk
1 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 350°F. Butter 8x8x2-inch baking dish. Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side. Melt 1 tablespoon butter in large pot over medium-high heat. Add spinach; toss until just wilted, about 3 minutes. Transfer spinach to strainer; cool. Squeeze spinach dry. Transfer to medium bowl.
  • Heat same pot over medium-high heat. Add sausage. Sauté until cooked through, breaking up, about 7 minutes. Mix into spinach; mix in 1 cup cheese and peppers. Spread atop baguette slices in bottom of dish. Whisk eggs in medium bowl to blend.
  • Whisk in last 4 ingredients. Pour over spinach mixture and stir lightly with fork to distribute evenly. Sprinkle remaining 1/2 cup cheese over. Bake torta until puffed and golden and center is set, about 55 minutes. Remove from oven and let rest 15 minutes before serving.

PIZZA RUSTICA WITH SAUSAGE, SPINACH AND CHEESE



Pizza Rustica With Sausage, Spinach and Cheese image

This is a more of a pie. A proud, hearty meal of a pie, with a golden pastry crust and a satisfyingly delicious filling. You can use this crust and fill the pie with other mixtures as well. The crust is surprisingly sturdy, especially considering how good it tatses, and the whole thing pops right out when you use a springform pan (highly recommended for presentation value). This is an adaptation of a recipe by the Domestic Goddess herself, Nigella Lawson.

Provided by Mudflower

Categories     Savory Pies

Time 1h15m

Yield 1 pizza rustica, 6-8 serving(s)

Number Of Ingredients 14

1 2/3 cups all-purpose flour
1/2 cup cold unsalted butter, cut into 1/2 in cubes
2 egg yolks
2 tablespoons ice water
1 teaspoon salt
1 tablespoon sugar
2 medium onions, pureed in a food processor
1 lb mild Italian turkey sausage or 1 lb andouille sausage
2 tablespoons olive oil
8 ounces shredded Italian cheese
1 -1 1/2 cup ricotta cheese
2 egg whites
10 ounces frozen chopped spinach, thawed and well drained
1 tablespoon cornmeal or 1 tablespoon breadcrumbs

Steps:

  • Place flour and butter in a dish and place in the freezer.
  • Stir together the egg yolk, salt, and water and place this in the refrigerator.
  • After 10 minutes have passed, process the flour and butter just until it looks like cornmeal or coarse sand. Add the egg mixture to bind, and process until it just starts to come together.
  • Dump the dough onto a clean work surface and push together with your hands. Divide dough into 2 parts, one slightly larger than the other, and form these into discs. Wrap in plastic and let rest in the refrigerator.
  • Preheat the oven to 375 degrees.
  • Wipe out the processor bowl a bit and process the onions.
  • Pour into a large skillet or dutch oven with the olive oil. Saute over medium-high heat for about 8 minutes.
  • Add sausage and use the spatula to mix into the onions. Continue to cook until sausage is slightly browned.
  • Remove from heat and add spinach and ricotta cheese.
  • Add most of the shredded cheese (save about 1/3 of it) and egg whites. Stir together very well (to incorporate the whites evenly).
  • Continue with the pastry. Placing each disc between two sheets of plastic wrap, roll one out to be about the size of your springform pan. Roll the other out to be larger than the pan by about 2 ½ inches. (It will form the bottom and sides of your pie.)
  • Take the top sheet off of the larger one and turn it onto the pan. Try to center it. Remove plastic and gently ease/press it into the pan.
  • Into this sprinkle the cornmeal or breadcrumbs and then the remaining cheese.
  • Spoon the filling into the crust. Do not overfill -- you may have extra filling. Place the top crust over this, and press the edges together with the bottom crust. Poke a few steam holes in the top, and bake about 40 minutes, or until the pie is golden.
  • Let rest about 10 minutes before serving. Also great cold or warmed up the next day.

Nutrition Facts : Calories 557.7, Fat 33.9, SaturatedFat 17, Cholesterol 164.6, Sodium 1184.5, Carbohydrate 40.4, Fiber 3.7, Sugar 6.8, Protein 24.1

ITALIAN MEAT AND SPINACH PIE



Italian Meat and Spinach Pie image

This flavor-packed lasagna-without-noodles pie is the ultimate comfort food. A friend shared this recipe with me years ago and it has become a family favorite. Perfect served with a tossed salad and glass of wine.

Provided by OfficePrisoner1

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 8

Number Of Ingredients 18

1 recipe pastry for a 9-inch pie crust
½ pound ground beef
½ pound mild or hot turkey Italian sausage, casings removed
1 clove garlic, minced
1 onion, chopped
¾ cup chopped red bell pepper
10 ounces sliced fresh mushrooms
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 ¼ cups water
½ teaspoon salt
1 teaspoon dried basil
½ teaspoon dried oregano
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup part-skim ricotta cheese
1 ½ cups shredded mozzarella cheese, divided
1 cup chopped, seeded plum tomatoes
1 (6 ounce) can sliced black olives, drained

Steps:

  • Line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. Cover loosely with plastic wrap and refrigerate while you prepare the sauce.
  • Heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. Add the remaining garlic and cook for 30 seconds.
  • Stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. Reduce the heat to low, cover, and simmer for 10 minutes. Remove from heat and set aside.
  • Preheat an oven to 450 degrees F (230 degrees C).
  • Line the chilled pie crust with a double thickness of aluminum foil. Bake for 9 minutes. Remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see Editor's Note for tips). Remove from the oven and set aside. Reduce the oven temperature to 350 degrees F (175 degrees C).
  • Combine the spinach, ricotta, and 1/2 cup mozzarella cheese. Spoon the filling into the baked crust. Top with the meat mixture. Cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
  • Remove the pie from the oven. Top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. Return it to the oven and bake until the cheese is melted, about 10 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 25.4 g, Cholesterol 60.1 mg, Fat 22.9 g, Fiber 4.9 g, Protein 24.7 g, SaturatedFat 8.7 g, Sodium 1098.4 mg, Sugar 5.9 g

FOUR-CHEESE SPINACH PIZZA



Four-Cheese Spinach Pizza image

I adapted this recipe from one given to me by my Aunt Rosemary. I especially like to make this pizza in summer when fresh spinach and basil are plentiful-they are key to the wonderful taste. -Barbara Robinson of Hamburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

2 packages (10 ounces each) fresh spinach
3/4 cup shredded part-skim mozzarella cheese, divided
1/2 cup fat-free cottage cheese
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 prebaked 12-inch thin pizza crust
1 medium tomato, chopped
1/4 cup chopped green onions
1/4 cup sliced ripe olives
1 teaspoon minced fresh basil
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 garlic clove, minced
1/2 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, saute spinach for 2-3 minutes or until wilted; remove from the skillet. Cool slightly; chop. , In a large bowl, combine 1/4 cup mozzarella cheese, cottage cheese and Parmesan cheese. Stir in the spinach, salt and pepper. Spread over crust to within 1/2 in. of edge., In a large bowl, combine the tomato, onions, olives, basil, oil, vinegar and garlic; sprinkle over spinach mixture. , Top with the feta cheese and remaining mozzarella cheese. Bake at 400° for 12-14 minutes or until cheese softens and is lightly browned.

Nutrition Facts : Calories 270 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 823mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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