Title: Pizza Rustica Abm
Categories: European Entree Check
Yield: 8 Servings

1 1/4	c	Milk; plus
2	tb	Milk; (if needed)
2	tb	Olive Oil
1	tb	Rosemary; chopped
2	ts	Salt
1	tb	Sugar
3	c	Flour
2	ts	Yeast
FILLING
1	lb	Ricotta Cheese
2		Eggs
1/2	c	Romano Cheese; grated
1	tb	Parsley; chopped
1/2	ts	Salt
1/4	ts	Pepper
TOPPING
15	sl	Salami; thinly sliced
25		Basil Leaves; coarsely chopped
16	oz	Roasted Red Peppers; drained
12	sl	Provolone Cheese; thinly sliced
		Salt
		Pepper

Place all dough ingredients in pan and program for knead and first rise. The dough will be firm and pull away from the side of the machine. While the dough is rising, prepare the filling. In mixing bowl, whisk together all the ingredients and refrigerate until you are ready to assemble the pizza. Preheat the oven to 400øF. with the rack in the center position. Grease a 9" springform pan.

When the dough cycle is completed transfer the dough to a lightly floured work surface, cover it with a clean towel, and let it rest for 5 minutes. Cut the dough in 2 pieces; one piece should be one third of the dough and the other piece should be 2/3. Roll out the larger piece to a 14" circle. Line the springform pan with the circle. A small amount of dough (1") should overlap the top of the pan. Arrange 5 slices of salami on the bottom. Spread a third of the ricotta filling over the salami, then sprinkle on a third of the basil. Lay out a third of the peppers. Lay out 4 slices of provolone. Repeat this pattern for the next 2 layers. Roll out the small piece of dough to a 9" circle. Brush water around the rim of the dough already in pan, then fit the 9" circle on top. Trim away about 1/2" of the overlapping dough from the bottom circle. Crimp together the top and bottom edges. Brush the top of the dough with olive oil and salt and pepper. With a pair of scissors, cut a vent in the top crust about 1" in diameter. Bake for 15 minutes at 400øF., then at 350øF. for 15 minutes. Remove the pizza from the oven and immediately remove the sides of the springform. Cool before slicing to allow layers to set.

Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith

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