Wild Idea Buffalo Recipe of the Week - Buffalo Rustic Pizza

It's Pizza, Pizza, for this week's Wild Idea Buffalo Recipe of the Week. Buffalo Rustic Pizza
sounding good! The link to the recipe is at the bottom of the post.



Buffalo Rustic Pizza  serves 8 to 12

This is an adaptation of a recipe from a gourmet magazine years ago.


Buffalo Rustic Pizza

Ingredients: Prep ingredients before making crust.

1 lb. Wild Idea Buffalo Italian Sausage

2 lbs. spinach leaves, washed

4 eggs

15 oz. ricotta cheese

2 garlic cloves, minced

5 red bell peppers, roasted, peeled, seeded and coarse chopped

or  24oz. jarred roasted red peppers, coarse chopped

8.5oz. jarred sun-dried tomatoes, flash processed

2 cups Parmesan cheese, grated

8oz. provolone cheese, sliced

salt and pepper



Dough Ingredients:

4 cups flour

2 teaspoons sugar

1 cup cold salted butter, sliced

4 eggs, lightly beaten



Instructions:

1.)  Brown meat in heavy large skillet over medium high heat. Remove sausage from pan leaving a little fat in skillet. Cover sausage and set aside.

2.)  In same skillet over medium heat add half of the spinach, cover, but toss occasionally until all leaves are wilted. Place wilted spinach in colander and repeat same step with remaining half of spinach.

3.)  Press spinach with back of spoon in colander to push out water. Season spinach with a pinch of salt and pepper.

4.)  In bowl, mix eggs, then add ricotta and garlic. Season with a pinch of salt and pepper.

5.)  In mixing bowl, using a pastry hook mix together dough ingredients in order listed. Mix until incorporated.

6.)  Form dough into a ball and removing 1/3 of dough. Roll 2/3 dough out on floured parchment paper or plastic wrap, forming large 16” circle. Roll out remaining dough in the same fashion into a 10” circle.

7.)  Remove paper from top of dough and slide your hand under the bottom paper. Gently flip dough into a 9” spring-form pan. Press dough down lightly into pan and up pan sides.

8.)  In this order, layer your ingredients inside dough; half of spinach, half of ricotta mixture, all of the red bell peppers, half of parmesan, all Buffalo Italian Sausage, all provolone, all sun-dried tomatoes, remaining spinach, remaining ricotta and remaining parmesan.

9.)  Remove paper from top of remaining dough and slide your hand under the bottom paper. Gently flip the dough onto the top of the pie. Pinch dough seams together, using a little water if necessary.

10.) Place foil around pan to avoid any dripping from pan. Bake in 375* preheated oven, for 1½  hours. Remove and allow to rest for 10 minutes before cutting.


http://wildideabuffalo.com/2013/buffalo-rustic-pizza/