happy new year and a pizza pie

happy new year to all! last night we spent our new years eve eating some right on food! i recieved how to be a domestic goddess by nigella lawson for x-mas this year and have been thumbing through that book for days typically i make timpano for x-mas...a big ol' pie filled with meatballs, eggs, red sauce, cheese, meats, etc. all wrapped in a pastry. this year i decided on nigella's pizza rustica and wow, were we blown away. the pastry crust (for me at least) was thin and dry and seemed much to be desired. after a little fixing up and smooshing it into place in the pan it came out beynd amazing...flaky and moist and buttery. it tasted great served with a little marinara over it. i tweaked the recipe a little and added extra meats so i am posting my version. i am thinking the addition of good green olives would be magic but then there are endless ways to add to this dish.

enjoy!

pastry crust:
1 2/3 cup unbleached ap flour
1/2 cup cold unsalted butter, diced
2 lg egg yolks
2 tbl ice water
1 heaping tsp of sea salt
1 tbl sugar

the filling!:
4 italian sausages, casings removed and fried until cooked, crumbling up and cool
8 oz of good quality ricotta
1 1/2 cup sharp provolone, diced small
2-2 1/4 cup diced mozarella
1/2 cup grated fresh parmesan
2 garlic cloves, minced
handful of fresh parsley, chopped
few pinches of crushed red pepper
4 oz proscuitto, cut into small pieces
4 oz mortadella, cut into small pieces
4 oz salami, cut into small pieces
4 oz coppa, cut into small pieces
2 lg eggs
fresh ground black pepper
breadcrumbs

glaze:
egg yolk
2 tbl half and half
pinch of sea salt

put flour and butter in a dish and stick in freezer for bout 10 min. ( smart step from nigella! don't skip it!) stir together yolks, salt, water in a cup and put in fridge until flour is done. remove flour/butter and toss into food processor, add the sugar and pulse until small granules form. slowly add egg mixture and pulse util JUST COMBINED..DO NOT OVER MIX. remove and form into a ball. split in half, one half slightly larger and wrap in plastic. put in fridge for a few hours to chill.

preheat oven to 400F and put a large baking sheet in. unwrap dough and roll out larger one. place in 8-9in springform pan and press to get it all in. sprinkle bottom of dough with breadcrumbs.

combine the cooled italian sausage thru black pepper and sitr it all up to combine. pour into pan. roll out smaller disc and drap over top. crimp and press to seal and fit. combines the egg yolk, milk and salt for glaze and brush over top. poke holes with fork to release steam.

place it on the baking sheet in oven and bake 10 min. turn down heat to 350F and bake 45 min.

remove and let cool 15-25 min before serving.