Ingredients
- 500gr of type 00 flour
- 250gr of artigana butter
- 2 egg yolks
- 400gr of Artigiana ricotta
- 100gr of artigana grated Gran pecorino pugliese
- 150gr of Artigiana scamorza fresca
- 150gr of prosciutto cotto or mortadella
- Black pepper, to taste
- A pinch of nutmeg
- 2 eggs
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RECEIVE LISTPreparazione
Prepare the pastry crust with the flour, butter and 2 egg yolks. Knead until the mass has a good consistency and let it rest in the refrigerator. Mix well ricotta and add the grated pecorino cheese, pepper, nutmeg and 2 whole eggs. Add the diced scamorza cheese and ham and mix well. Roll out the mass for the bottom of the rustic pizza and place it on a buttered pan. Fill with the ricotta and level well. Close by brushing with egg white. Prick the surface with a fork to prevent the upper pizza dough from breaking. Bake at 180° for about 40 minutes.
