Pizza Rustica Recipe
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5.0
6 reviews
Excellent
Pizza Rustica Recipe
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This classic Pizza Rustica recipe is packed with ham, salami, eggs, and three Italian cheeses, all baked in a golden pastry crust for the perfect Easter dish. The balance of salty meats and creamy cheeses makes this Italian specialty easy to love and even easier to make.
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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
- I highly recommend for making this Pizza Rustica recipe to drain the ricotta, especially if you’re using whole milk. You want clean slices, not a soggy center. These days, I just set the ricotta in a colander for 15 to 20 minutes while I prep the other ingredients. If you can get your hands on sheep’s milk or buffalo ricotta, even better.
- Use low-moisture mozzarella: I always go with low-moisture mozzarella instead of fresh. It melts more evenly and keeps the filling from getting too wet.
- Swap Pecorino if needed: If I don’t have Pecorino Romano, Parmigiano Reggiano works great. It gives a similar salty bite and adds great flavor.
- Mix the dough your way: I sometimes cut in the butter by hand with a pastry knife, but a stand mixer with the paddle attachment works just as well. Either way gets the job done.
- Check the internal temperature: I look for the center of the pie to reach around 160 degrees when it’s fully cooked.
- Taste and adjust as you go: I always taste during the prep to adjust the seasoning.
- 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.
Nutrition Information
Show Details
Calories
860kcal
(43%)
Carbohydrates
39g
(13%)
Protein
40g
(80%)
Fat
60g
(92%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
4g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
306mg
(102%)
Sodium
1675mg
(70%)
Potassium
408mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1471IU
(29%)
Calcium
506mg
(51%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 860 kcal
% Daily Value*
| Calories | 860kcal | 43% |
| Carbohydrates | 39g | 13% |
| Protein | 40g | 80% |
| Fat | 60g | 92% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 306mg | 102% |
| Sodium | 1675mg | 70% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1471IU | 29% |
| Calcium | 506mg | 51% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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