Pizza Rustica

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Pizza Rustica1 pound sweet Italian sausage1/2 cup chopped onion3 cloves garlic, chopped1 1/2 cups all purpose flour1/2 cup whole wheat flour1/2 cup yellow cornmeal1 tablespoon sugar1/2 teaspoon salt1 package rapid rise yeast1 1/2 cups warm water (120 - 130 degrees2 teaspoons butter, softened1/2 pound mozzarella, cubed (about 2 c)7 ounces roasted red peppers, chopped1 egg, beaten1 tablespoon sesame seeds Remove sausage from casings and crumble into a large skillet. Saute until brown, adding onions and garlic. Drain off fat and set aside to cool. Combine 1/2 cup all purpose flour, whole wheat flour, corn meal, sugar, salt and yeast. Stir in hot water and butter and mix well. Stir in remaining 1 cup of flour to form a soft dough. Cover dough in bowl and let rest for 10 minutes. Grease a 9 inch spring form pan. Stir down dough. With buttered fingers, press 2/3 of dough in bottom of pan. Add cheese and peppers to sausage mixture and spoon into center of dough. Spread and press filling toward edge of pan, leaving a 1/2 inch rim of dough around sides. Drop remaining dough by tablespoons over filling. With the back of spoon or buttered fingers, carefully spread dough to cover and enclose filling. The top will be rough. Cover with a cloth and let rise until doubled in size, about 20 - 30 minutes. Preheat oven to 400 degrees. Brush top of loaf with beaten egg and sprinkle with sesame seeds. Bake loaf at 400 degrees for 25 - 30 minutes, or until loaf pulls away from sides of pan and is golden brown. Cool 5 minutes. Remove from pan. Can be served warm or room temperature. Yield: 6 servings.

 

 

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