Pizza Rustica

Directions

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org
DOUGH
1. Wash hands with soap and water.
2. Whisk egg with 6 tablespoons cold water.
3. Wash hands after handling raw egg.
4. In food processor or large bowl, add flour and butter; work butter into flour until pea-sized crumbs remain.
5. Slowly drizzle in egg and water mixture, pulsing or stirring in dough as you pour.
6. Add 1 to 2 more tablespoons water, as needed, to moisten dough, until mixture holds together when pinched (being careful not to over moisten).
7. Turn out crumbly dough on to surface and divide into two rectangles- one being 1/3 of the dough and the second, the remaining 2/3.
8. Wrap dough tightly in plastic wrap and refrigerate until slightly firm and easy to roll out, 25 minutes.
9. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9x13 pan.
10. Roll out larger dough rectangle on floured board and thin out to about 12x16 inches. Transfer to prepared baking pan, tucking dough neatly into edges and against corners.
11. Roll out remaining dough and set aside. Note: If dough overwarms, refrigerate again for 5 to 10 minutes.
FILLING
1. Wash hands with soap and water.
2. Whisk 17 eggs.
3. Wash hands after handling raw eggs.
4. Stir sausage, soppressata and cheese into eggs, seasoning with pepper. Pour into the prepared crust and smooth with spatula.
5. Top with smaller dough rectangle. Trim excess dough edges and press top and bottom dough together to seal.
6. Beat remaining egg with one teaspoon water and brush onto top dough. Cut small slit in center to vent.
7. Wash hands after handling raw dough.
8. Bake until toothpick inserted into center comes out clean, about 45 minutes, or until reaching 160 degrees Fahrenheit as verified with an instant-read food thermometer.
9. Remove and let cool slightly. Slice into squares and serve.