Recipe for Pizza Rustica
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
1 hr
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Servings
12 servings
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Calories
689 kcal
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Course
Main Course, Breakfast
Recipe for Pizza Rustica
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A traditional Italian Pizza Rustica is like a pastry, pie, and pizza all baked into one flaky, flavorful, tender dish. And it’s amazing! Stuffed with cheese, eggs, meats, and vegetables. A traditional Italian Easter pie.
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Ingredients
Pizza Dough Crust
- 4 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 1 cup butter cold, cut into cubes (salted or unsalted)
- 3 large eggs lightly beaten
- 6 tablespoons ice water Add water and ice cubes to bowl, use tablespoon to sprinkle on dough
Pizza Rustica Filling
- 1 teaspoon olive oil
- 1 pound Italian sausage bulk or casings removed, hot or mild
- 3 cloves garlic minced
- 3 cups baby spinach
Prepare and cool above mixture before starting on the egg mixture
- 8 large eggs beaten
- 15-16 ounce ricotta cheese Whole milk
- 1 cup mozzarella cheese shredded
- ½ cup Parmesan Cheese grated
- 4 ounces prosciutto broil, 2 minutes, break apart
- 4 ounces pepperoni or salami, diced
- 1/2 teaspoon black pepper fresh ground
- 1/2 teaspoon kosher salt
Egg wash
- 1 large egg beaten well
- 1 tablespoon water
Instructions
Make the Crust (day ahead or at least one hour of chilling)
- In a large bowl, whisk together flour and salt. Sprinkle the cold butter chunks over the flour and then cut the butter into the dough with a pastry cutter, or two knives or use your hands to combine until pea-sized pieces and some larger pieces form.
- Add lightly beaten eggs to the flour and butter mixture, carefully mix and knead into the mixture, sprinkle 1 tablespoon iced water over the dough and mix until it comes together. Split the dough into a ⅔ chunk and a ⅓ chunk and pat into a disc. Wrap discs in plastic wrap, refrigerate for at least an hour before rolling out.
Make the Meat Filling (allow an hour to cool)
- In a large skillet heat over medium-high heat, pour in oil and rub oil in and around pan. Add sausage, break apart and cook until no longer pink, about 5-6 minutes.
- Add garlic and spinach and stir around for about 1-2 minutes until spinach is wilted. Remove from heat and cool completely.
Make the Filling
- In a large bowl, beat eggs until smooth, then add ricotta, mozzarella, provolone, Parmesan cheese. Stir in all meat and cooled sausage mixture then season with salt and pepper.
- Preheat the oven to 375 degrees and grease an 8” springform pan well with cooking spray. If you don’t have an 8” spring form pan, you can use a deep dish pie place or even a 10x7 baking dish.
- Bring the larger piece of dough out of the fridge and let sit for 5 minutes. On a lightly floured surface, roll the dough into a 16” circle, then transfer to prepared pan. Pressing the dough up the sides and into the corners allowing a little to overhang the sides.
- Roll out the smaller piece of dough into a 12” circle, cover with damp paper towel. Pour filling into the bottom curst, then top with the smaller crust, trim the overhang to 1 inch and then pinch the crusts together. Tucking inside the pan.
- Cut a few slits into the pie crust to allow the steam to escape. Then beat an egg in a small bowl adding a little water, then brush over the crust . Bake until golden brown on top, for an hour and 15-25 minutes. If crust is browning too quickly, place a piece of foil loosely over the top.
- Allow the egg pie to cool for 15 minutes, then remove from the springform pan slice and serve. Delicious served hot or cold.
Equipments used:
Notes
- Variations & Substitutions
- Meats: Salami or soppressata are two more great choices. Looking for ways to use leftover ham and leftover turkey? This is a great place for them!
- Cheeses: Go full Mediterranean and throw in feta or goat cheese for extra tang and flavor, try provolone and for sure try Basket cheese, if you can find it!
- Vegetables: This is where you can really change things up. Red bell peppers, mushrooms, onions, asparagus, broccoli…you get the idea!
- Cool completely before refrigerating. Refrigerate up to 7 days well wrapped in plastic wrap.
- Freezing | Freeze Rustica pizza after cooling completely, wrap well in plastic wrap and then in aluminum foil.
- Reheating | From the fridge, place in 375 degree oven for about 15 minutes until warmed through. From frozen, thaw in fridge overnight, then reheat for 15-25 minutes.
Nutrition Information
Show Details
Serving
1serving
Calories
689kcal
(34%)
Carbohydrates
35g
(12%)
Protein
27g
(54%)
Fat
49g
(75%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
299mg
(100%)
Sodium
1134mg
(47%)
Potassium
353mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1704IU
(34%)
Vitamin C
3mg
(3%)
Calcium
227mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 689 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 689kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 27g | 54% |
| Fat | 49g | 75% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 299mg | 100% |
| Sodium | 1134mg | 47% |
| Potassium | 353mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 3mg | 3% |
| Calcium | 227mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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