Pizza Rustica is such a big staple in our family for Easter! I never had to make it myself until now! I was determined to make a 'lightened up' version to fit into my WW plan. Yes, I can eat anything I want, but my goal is to be aware of what and how I make my food. What I noticed is, no one probable measures and weighs anything out for this recipe. It is so easy to just consumed in this delicious food and you just keep adding more and more. Below is my take on a lightened up Pizza Rustica .... it tasted EXACTLY like my Moms. Watch the video to follow along step by step and see exactly how I made this!
Makes 16 Pieces.
Ingredients:
Filling:
3 oz Procuitto Slices (4pts)
46g Sopressata (4pts)
37g Salami (4pts)
64g Part Skim Mozzarella Cheese (5pts)
28g Fat Free Shredded Mozzarella Cheese (0)
1 Cup Whole Milk Ricotta (14pts)
18g Fat Free Ricotta (0)
3 tbsp Pecorino Romano Cheese (2)
1 Egg (0)
Parsley
Pepper
Dough:
2 Cups Self Rising Flour (22pts)
1/2 Cup Non Fat Greek Yogurt
1 tspn Yeast
1/2 Cup Water (or more if needed)
Pinch of Salt
1. Get all your ingredients out on your counter along with your scale! Portion off and measure all the ingredients you will be using.
2. Chop your cured meats into small pieces. Chop your mozzarella into small pieces. Chop your fresh parsley.
3. In a bowl, add your meats, mozzarella cheeses, ricotta cheeses, pecorino romano, parsley, egg and black pepper and mix. Put to the side,
4. To make the dough (you can do this in your mixer or by hand) - add 2 cups of flour, 1/2 cup Non Fat Greek Yogurt, tspn yeast, Salt & Water and mix. If you are using a mixer, once the dough forms into a ball, its done. Take it out of the bowl and kneed it a little. If you have time, let the dough rise and if not, that's ok too! I portioned 1/2 the dough about 10 oz to the side. Flour your surface to roll your dough out. Keep in mind, whatever baking dish you are going to use, you will need to create your dough in that shape.
5. Grease your baking dish and add flour to it. (I do this to ensure my dough does not stick to the plate - that would be a disaster - haha). Once your dough is rolled out, place it in your dish. Poke holes into the dough with your fork. Pour filling in. I folded my crust down because my dish was deep - it allowed for a really nice crust. If you want, roll out a little more dough and make your lattice strips for the top. It is very easy to do - check the video.
6. Brush your dough with an egg-wash. Place in the oven for 35-40 minutes - but keep an eye out on yours. I turned my baking dish every 10 minutes to ensure my crust got golden brown. Make sure the Pizza Rustica is cooled down before removing from your dish. Cut up and enjoy!
Makes 16 Pieces. 3 Points for 1, 6 points for 2 - keep in mind, you need to scan the exact products you use when making this for accurate points.
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