Pizza Rustica Recipe
This Pizza Rustica Recipe is jam-packed with cured meats, eggs, and cheese, baked in a pastry crust until brown for the perfect Easter dish.
Ingredients
For the Dough:
- 3 cups 00 flour
- ½ teaspoon coarse salt
- ½ cup cold unsalted butter
- ½ cup cold lard
- 2 large eggs
- 2 to 4 tablespoons cold water
For the Filling:
- 8 large eggs
- 1 pound ricotta, drained
- 8 ounces provolone, cut into small cubes
- 1 cup grated Pecorino Romano
- 8 ounces ham, cut into small cubes
- 8 ounces Napoli salami, cut into small cubes
- coarse salt and fresh cracked pepper to taste
Instructions
- In a food processor, pulse together the flour, salt, lard, and butter until it becomes like a meal.
- Next, add 1 egg at a time until combined.
- While on high speed, slowly drizzle in 2 to 3 tablespoons of water just until the dough comes together.
- Transfer the dough onto a clean surface dusted with flour and mold it together to form a disk. Cover in plastic wrap and chill it in the refrigerator for 30 minutes.
- In the meantime, whisk together the eggs in a large bowl.
- Next, fold in the ricotta, provolone, Pecorino Romano, ham, salami, salt, and pepper until thoroughly combined. Set it aside.
- Remove the dough from the refrigerator, place it on a clean surface dusted with flour, cut 1/3 of it off, and set it to the side.
- For the larger size, roll it out until it is about 1/8” to ¼” thick and large enough to cover a 9” x 2” spring form pan including going up the sides of the pan.
- Transfer the dough to the springform pan sprayed with non-stick spray. You can also an optional parchment paper round to the pan.
- Form the dough to the bottom and sides of the pan. There will probably be about 1” to 2” hanging over the sides.
- Pour in the egg, cheese, and meat mixture and flatten it out using a rubber spatula.
- Return to the clean surface lightly dust the remaining 1/3 piece of dough and roll it out until it is about 1/8” to ¼” thick and large enough to cover the top of the pan.
- Trip off excess dough right to the top of the pan. You can freeze or chill the cut-off dough and reuse it in any pie recipe.
- Pinch the top and sides of the dough together and then gently roll it over towards the center of the pie. It will only go over about ½” but I just wanted to give directions on where to roll it.
- Brush the top of the dough with 1 beaten large egg. You will not use all of it, you just need enough to cover it.
- Bake in a preheated oven at 375° on a middle rack for 50 to 60 minutes or until golden brown and cooked throughout. Rest the pizza rustica at room temperature for 20 to 25 minutes.
Notes
Make-Ahead: For freshness, you can make this up to 1 day ahead of time.
How to Store: You can store it in the refrigerator for up to 4 days, covered in plastic wrap or an airtight container. Pizza rustica does not freeze well and is not recommended because so much moisture will be lost in the thawing and re-cooking process.
How to Reheat: While this is commonly served at room temperature, to reheat it, place your desired portion onto a pan, cover it with foil, and bake it at 350° for 5- 6 minutes or until warm.
When using mozzarella, it should be a low-moisture mozzarella instead of fresh so it melts better.
If you can find a sheep’s milk or buffalo ricotta cheese, I highly recommend it.
Parmigiano Reggiano is a great substitute to Pecorino Romano.
If you are using whole milk ricotta in the US, it is wise to drain it in a colander for 15 to 20 minutes first.
Feel free to cut in the butter by hand using a pastry knife or in a stand mixer using the paddle attachment.
The eggs internally will be around 160° when fully cooked.
Nutrition
Calories: 860kcalCarbohydrates: 39gProtein: 40gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 306mgSodium: 1675mgPotassium: 408mgFiber: 1gSugar: 1gVitamin A: 1471IUCalcium: 506mgIron: 4mg