Perplexing Country Pizza

Perplexing Country Pizza

My dead mom’s recipe box is very full. She must have been collecting recipes before my sister and I were born. (I was born in 1984.) I don’t know if there’s any organization to it. None of the tabs are labeled.

This entry is for “Country Pizza.” How is this a pizza? There’s no yeast. The dough doesn’t rise. This is a lard/butter pastry pie crust with pizza-like toppings as a filling. I haven’t found a online version of this recipe that seems faithful enough, so I’m typing it out.

country pizza ingredientscountry pizza recipe directions

Crust:
2 cups flour
1/2 teaspoon salt
1/4 cup butter or margarine
2 tablespoons lard
2 eggs, slightly beaten with 2 tablespoons water

Filling:
1 cup diced hard salami (4 ounces)
3 cups ricotta (1-1/2 pounds)
3/4 cup diced smoked cheese (6 ounces)
4 eggs, slightly beaten
2 tablespoons minced parsley
1/2 teaspoon coarse-ground pepper

CRUST Put flour in bowl; sprinkle in salt; cut in butter and lard; with fork, stir in egg mixture, just enough to moisten. Form dough in ball. Cover and refrigerate at least 1/2 hour.
FILLING Mix salami with cheeses; stir in eggs, parsley and pepper. On floured surface, roll out 2/3 dough into a 13-inch square 1/8 inch or less thick; line bottom and sides of 8- or 9-inch square baking pan. Roll out remaining dough to make top crust. Fill pastry-lined pan with filling; cover with remaining pastry; pinch edges and prick all over with fork. Bake in preheated 375 degree oven 50 minutes or until top is golden and puffed. Makes 6 generous servings. Per serving: 732 cal, 35 g pro, 43 g car, 48 g fat, 375 mg chol with butter, 351 mg chol with margarine

I don’t recall my mother making this recipe, but I think kid me would have liked it.

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