This recipe yields 1 large pie, about 20 servings.
Comments: In Italy, this typical savory pie is served at Carnevale (the day before Ash Wednesday) and then again at Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella and other filling ingredients be layered, in this Neapolitan version they are diced and added to the ricotta filling, which makes the pizza easier to cut into wedges. The dough used here is a pasta frolla, a sweet, tender, and typical Italian pastry dough. The combination of a sweet dough and a savory filling may seem bizarre, but it yields a good contrast -- the sweetness of the dough tempers the rather salty filling. If the combination does not appeal to you, leave out the sugar; add a tablespoon or two of water to make the dough form a ball.
Per Serving (excluding unknown items): 74 Calories; 3g Fat (38.6% calories from fat); 6g Protein; 5g Carbohydrate; 0g Dietary Fiber; 101mg Cholesterol; 471mg Sodium. Exchanges: 1 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
NOTES : Recipe from "How To Bake" by Nick Malgieri