Hannaford homepage

Print This Recipe

Lime Rock Inn Pizza Rustica

Avreage Rating


Get Ready

Servings: Serves 8

Cook Time: 45 minutes

Prep Time: 40 minutes


Lime Rock Inn Pizza Rustica
2 cup All purpose flour
4 each Egg Yolks
1/8 teaspoon Salt
1/2 cup Salted butter
2 tablespoon Sugar
3 tablespoon Ice water
12 oz Whole milk ricotta cheese
2 tablespoon Grated Pecorino Romano cheese
1/2 teaspoon Black pepper, freshly ground
2 slices cured ham
2 slices tasso ham
4 oz Lunchmeat, mortadella, beef and pork, slice


This double-crusted pie is a meat lover'streat. It's perfect for entertaining because it'sserved (and tastes best) at room temperature.
1. Prepare crust. Place crust ingredients, inorder listed, into the bowl of a food processor.Process until ingredients are combinedand dough starts to clump together, about30 seconds.
2. Form dough into 2 balls, one twiceas large as the other. Flatten each ball ofdough into a disk, wrap each in plasticwrap, and refrigerate for at least 1 hour orovernight, until ready to use.
3. When ready to bake, place rack in middleof oven and preheat to 375degreesF. Spray a 9-inchpie pan with vegetable cooking spray.
4. Prepare filling. In a large bowl, whisktogether egg yolks, ricotta, Romano cheese,and pepper until smooth. Fold in prosciutto,ham, and mortadella and mix well. Set aside.
5. Remove larger disk of dough from fridge.Place on a well-floured surface and rolldough into a 12-inch circle. Place circle inprepared pan, leaving extra hanging oversides. Roll second disk into a 9-inch circleto use as top crust and set aside.
6. Pour filling into pie pan and spread evenly.Place top crust over filling. Use your fingersto pinch crusts together, then trim away anyexcess with a knife. Cut a small slit in centerof top crust.
7. Bake at 375degreesF for 45 minutes. After 30minutes, carefully cover edges of pie withaluminum foil to prevent overbrowning. Returnto oven for remaining 45 minutes. Pie should bebubbling. If crust requires more browning, raiseoven temperature to 400degreesF and bake for anadditional 6 to 8 minutes.
8. Remove pie from oven and cool to roomtemperature on a wire rack. May be stored,refrigerated, for up to 24 hours. Bring toroom temperature before serving.
Source: Hannaford fresh Magazine, January - February 2009

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 389 kcal (19%)
Calories from Fat 261 kcal (0%)
Total Fat 29 g (44%)
Saturated Fat 18 g (90%)
Cholesterol 169 mg (56%)
Sodium 348 mg (14%)
Total Carbohydrates 35 g (11%)
Dietary Fiber 2 g (8%)
Protein 17 g (28%)
Vitamin A 686 IU (13%)
Vitamin C 1 mg (1%)
Calcium 123 mg (2%)
Iron 10 mg (16%)

send to printer