Sunday, April 4, 2010

Torta Rustica

I made this because I thought it looked good.  Needless to say, I didn't have leftovers.

1 lb. sweet Italian sausage, browned
1 large egg separated
8 oz. ricotta cheese
2 packages (10 oz. each) refrigerated pizza crust or regular pie crust (I put chopped fresh basil in mine)
8 oz. mozzarella cheese, shredded
1 jar (7 oz.) roasted red bell peppers
1/2 cup packed fresh basil leaves

Mix egg yolk with ricotta cheese.  Set white aside.  Take half us pizza dough (or pie crust) and roll it out; line piepan.  Top with half of mozzarella cheese and half of sausage.  Top with all of bell peppers, ricotta mixture, and basil leaves.  Top with remaining sausage and mozzarella cheese.  Now, top with other half or dough (or crust).  Brush top crust with reserved egg white.  Bake at 425 for 25 minutes.  After about 15 minutes of cooking, you may want to cover with foil.  Voila!

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