Breakfast Pie - Pizza Rustica (Easter Pie) Gluten Free

Every Italian region, village and family has its own special recipes. Sometimes they are referred to as meet pies, others might consider them an Italian Quiche. This one has roots in a recipe by Nick Malgieri in Baking with Julia. Having one on your table is an Italian sign of spring. Once the gloom of Lent is over, the kitchen bursts into life with color and exuberance at Easter.

Wrapped Tube (10 oz) INGREDIENTS: Rice, Tapioca and Arrowroot flour, Baking Powder, Tomato and Parsley Spice and Kosher Salt. (GF) JUST ADD Eggs, ricotta, Pecorino Romano cheese, mozzarella cheese, prosciutto.

Instructions

FOR THE CRUST
½ Cup (1 stick) Cold Butter, cubed             
1 Egg,   1 Tbsp Cold Prosecco or White Wine,      

In a large bowl whisk together flour package. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Make a well with the flour mixture. Beat the egg and wine together, pour into the well.  Work the liquids into the crust and form a disc. Cover with plastic wrap, and refrigerate until firm, 30 minutes.
 
FOR THE CENTER
3 large eggs, 1 lb whole milk ricotta, 
¼ cup freshly grated Romano, 
¼ lb grated mozzarella cheese,  
¼ pound thinly sliced prosciutto,
2 tbsp Tomato & Parsley Spice,  
¼ tsp freshly ground black pepper

Preheat oven to 375°. Divide the dough in 1/2. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Whip eggs and ricotta together.  Slowly fold in mozzarella, romano and prosciutto. Finish with the pepper and Tomato & Parsley Spice. Spread into the dough and refrigerate until ready to use.

Roll the remaining dough out.  Using a glass dipped in 
flour, cut out circles.  Set aside the scraps.  As  you lift the 
circles of dough up pinch the center together slightly so 
that your shape is more of an oval.  Lay the pieces on top 
of the pie in an overlapping circular pattern. 
Bake for 35 to 40 minutes, or until the crust is golden 
and the filling is firm and slightly puffed.  Transfer the 
pie to a rack and cool completely before serving. 
Leftovers can be kept covered in the refrigerator for up 
to 4 days.

Orders up to 10 pieces ship quickly. Case packs (12 pc) orders take up to 10 business days to ship. If you are looking for more details or private label information, call 413-562-2042 or email ideas [@] terra-americana.com.