TORTA RUSTICA

Ingredients:

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 cup scallions, chopped
1 cup roasted red peppers, chopped
2 large eggs, lightly beaten
1 cup (4 oz.) shredded parmesan cheese 
8 oz. thinly sliced prosciutto, chopped
1 package (10 oz.) refrigerated pizza dough

 

Egg Wash:
1 whole egg beaten with 2 Tbsp. milk

Directions:

In microwave or on the stovetop, cook spinach according to package directions. Remove from heat and add garlic, scallions, and roasted red peppers. In small bowl, blend the ricotta, eggs and parmesan. Lightly grease a 9-inch spring-form pan. On a floured board, pat or roll 3/4 of dough into a 1/8 inch thick circle. Line bottom and three-quarters up the sides of pan with the dough, pressing firmly. Spoon half of spinach mixture on bottom; then ricotta mixture. Sprinkle prosciutto over ricotta; top with remaining spinach mixture. Roll remaining dough into circle slightly larger than the pan. Place on top and tuck dough inside the pan, pinching to seal the dough edges together. With fork, prick top dough in several places. Brush with egg wash. Bake in pre-heated 375 degree oven 50-60 minutes, until golden brown. Cool on wire rack at least 20 minutes before unmolding.
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