Pizza Rustica
Delight in the hearty, savory perfection of Pizza Rustica—a traditional Italian Easter pie that brings layers of rich flavors to your table. This showstopping dish features a buttery, flaky crust filled with a decadent blend of creamy ricotta, mozzarella, and Pecorino Romano cheeses, paired with an irresistible medley of Italian salami, prosciutto, and crumbled sausage. Perfectly seasoned with a touch of black pepper and baked to golden perfection, this pie is as impressive as it is delicious. Ideal for celebrations or as a centerpiece for a special brunch, Pizza Rustica is easy to prepare ahead of time and can be enjoyed warm or at room temperature. With its rustic charm and indulgent filling, this recipe is bound to become a family favorite. Keywords: Pizza Rustica recipe, Italian Easter pie, savory pie, classic Italian dishes.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Unsalted butter
- 1 teaspoon Salt
- 6 tablespoons Ice water
- 1.5 cups Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Pecorino Romano cheese, grated
- 6 Eggs
- 0.5 teaspoon Black pepper
- 0.5 cup Italian salami, diced
- 0.5 cup Prosciutto, chopped
- 0.5 cup Cooked Italian sausage, crumbled
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9-inch springform pan with olive oil.
In a large mixing bowl, combine the flour and salt. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, until the dough comes together. Divide the dough into two portions, one slightly larger than the other. Wrap in plastic and refrigerate for 20 minutes.
In another bowl, whisk together the ricotta cheese, mozzarella, Pecorino Romano, and black pepper. Add 4 eggs and mix until smooth.
Fold in the diced salami, prosciutto, and crumbled sausage. Set the filling aside.
On a floured surface, roll out the larger portion of dough into a circle large enough to cover the bottom and sides of the springform pan. Place it into the pan, pressing gently to fit.
Pour the cheese and meat filling into the crust, spreading it out evenly.
Roll out the remaining dough into a circle and place it on top of the filling. Pinch the edges of the top and bottom crusts together to seal, trimming any excess dough.
Optional: Beat the remaining 2 eggs and brush the top crust with the egg wash for a golden finish.
Cut a few small slits in the top crust to allow steam to escape.
Bake in the preheated oven for 60 minutes, or until the crust is golden and the filling is set.
Allow the Pizza Rustica to cool slightly before removing from the pan. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.1 g | 436% | |
| Saturated Fat | 169.3 g | 846% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2078 mg | 693% | |
| Sodium | 11444 mg | 498% | |
| Total Carbohydrate | 310.0 g | 113% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 4.8 g | ||
| Protein | 250.6 g | 501% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 3807 mg | 293% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 2583 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
