Recipe for Pizza Rustica
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 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
Description
The Recipe for Pizza Rustica starts with preparing a buttery dough incorporating flour, salt, cold butter chunks, eggs, and iced water. This dough is chilled before being rolled out to form the pie shell. The meat filling features Italian sausage cooked with garlic and wilted spinach, providing a flavorful and moist base. After cooling, it's combined with a mixture of eggs, ricotta, shredded mozzarella, Parmesan, diced pepperoni, and broiled prosciutto pieces, seasoned with salt and pepper.
The completed filling is poured into the dough-lined pan, then covered with the remaining dough. An egg wash before baking helps create a golden crust. This rich, layered pie offers a dense combination of meaty, cheesy, and vegetable flavors with a tender yet sturdy pastry exterior.
Pizza Rustica serves well as a hearty main dish suitable for meals where a substantial, sliceable pie fits the menu. Its filling can be varied with different cured meats, cheeses, or vegetables with corresponding adjustments to flavor balance.
For storage, the pie can be refrigerated up to a week and reheated gently. It also freezes well when wrapped carefully, making it practical to prepare in advance. Reheating from frozen requires thawing in the refrigerator before warming through to preserve texture and flavor.
Ingredients
Pizza Dough Crust
- 4 cups all-purpose flour unbleached
- 1 teaspoon kosher salt
- 1 cup butter cold, cut into cubes (salted or unsalted)
- 3 large egg lightly beaten
- 6 tablespoons water Add water and ice cubes to bowl, use tablespoon to sprinkle on dough, ice
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 egg 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.
Notes
- Experiment with meats like salami, soppressata, or leftover ham and turkey to vary the filling.
- Add cheeses such as feta, goat cheese, or provolone to customize flavor profiles.
- Integrate vegetables like bell peppers, mushrooms, or broccoli to add texture and nutrients.
- Cool the cooked filling completely before mixing with eggs and assembling the pie to ensure proper set upon baking.
- Refrigerate the pie wrapped tightly in plastic wrap for up to 7 days, or freeze wrapped in plastic and foil for longer storage.
- When reheating, bake at 375°F for 15 minutes from refrigerated or longer after thawing frozen pie.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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