Pizza Rustica
Easter is a well-celebrated Holiday around the world. If you religiously follow the tradition, Easter is the conclusion of Lent which is a 40-day fast. I remember some of my great-aunts cutting out certain foods 🍩 or activities (no more bingo during that time period) to mimic Jesus’s journey into the dessert.
To commemorate the end of the fast, an assortment of delicious meals and sweets will be enjoyed 😋. In Britain, there’s Hot Cross Buns while in Greece, it’s Tsoureki. Pashka is a traditional one in Russia whereas in Mexico, its Capirotada. In our backyard, we like our Easter Ham.
In Italy, the list is quite long 📜. There’s Italian Wedding Soup, Pizzelle, Torta Pasqualina, Scarcella, Columba di Pasqua, Impanata Ragusana, Tiramisu, Abbacchio a Scottadito, Ricotta Pie, Lemon Gelato, Limoncello Panna Cotta, and many more including this one… Pizza Rustica!
This is certainly not your ordinary everyday pizza. This southern Italian recipe is stuffed with a delicious assortment of meats and cheeses plus a few added ingredients. Typically made the day before and served at room temperature the next day, this is an incredible meal to enjoy on Easter Sunday 🐰.
The crust is what takes the most time ⏰. It’s similar to my Foolproof Pie Dough recipe with a few small changes. After it’s done, it’s rolled out to about 18-inch round by 1/8-inch thick – the pizza is pretty big! The size of the springform I use is 10 x 3 so all the goodness can fit in it.
The filling for the Pizza Rustica is slightly different from the traditional recipes. Besides using ham, pepperoni and salami (prosciutto or mortadella can also be added), I add other unconventional ingredients. There’s Hot Italian Sausage along with sautéed onions, peppers and garlic 🧄. After being well drained, they go into a big bowl.
After the meats come the cheeses 🧀. I opt for ricotta, also well drained the day before making the recipe, Mozzarella and Parmesan. Other times, I might swap the Mozza for Fontina and the Parmesan for Parmigiano Reggiano.
There are also seasonings that go into the bowl… Italian seasoning, freshly ground black pepper and fresh chopped parsley. I don’t add any salt for one simple reason… the deli meat including the cheeses are loaded with sodium but if you’re a salt junkie 🧂, go ahead!
When the top crust is placed, folded, crimped, and brushed with egg wash, it’s now transferred to a 450ºF preheated oven. As soon as the torta is in the oven, the temperature is reduced to 350ºF. From here, it’s baked for 1:15 hours to 1:20 hours or until the top crust is golden brown 🥧.
It’s placed on a wire rack to rest for 15 minutes before unlatching and removing the collar. When it’s time to transfer the pizza to a stand or serving plate, I like to wait a good 45 minutes. I simply use a very hard plastic spatula that I slice between the bottom of the pie and the pan and carefully move it to its final destination.
Made the day before and served at room temperature on Easter Sunday, this Pizza Rustica is the perfect meal to enjoy! With a multitude of delicious ingredients, piled high and deep, this is a flavorful Italian recipe to make for the occasion! Surprise everyone by serving this mouthwatering pie! 😉
Bon Appétit!🍽
Here are several more Easter recipes for you to enjoy…😀
– Gougères aka Cheese Puffs
– Grand Curaçao Orange Glazed Ham
– Baked Greek Pita Wedges
– Mediterranean Leg of Lamb
– Paçoca
– Roast Beef with Fresh Herbs
– Crown Roast of Pork
and for even more holiday-ish recipes 🐰🎄, click on this link… Recipe Category • Holidays & Events
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Pizza Rustica
Hover to scale
Ingredients
DOUGH
- 1 cup frozen unsalted butter, grated
- 3 1/2 cups unbleached all-purpose flour
- 2 tbsp. olive oil tips & tricks
- 1 tsp. ground Himalayan pink salt
- 2 large free-range eggs, beaten
- 1/2 tbsp. lemon zest
- 7 to 10 tbsp. very cold water, or more as needed
FILLING
- 1 lb. hot Italian sausage, casings removed see Recipe
- 1 cup white onions, finely chopped
- 1/2 cup red peppers, finely chopped
- 3 large cloves garlic, pressed
- 1 1/2 cups (8 oz.) smoked ham, cubed
- 1 1/2 cups (8 oz.) pepperoni, cubed
- 1 1/2 cups (8 oz.) salami, cubed
- 16 oz. ricotta cheese, drained tips & tricks
- 8 oz. Mozzarella cheese, cubed
- 4 oz. Parmesan cheese, grated
- 7 large free-range eggs, beaten
- 1 tbsp. (heaping) Italian seasoning see Recipe
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/3 cup parsley, chopped tips & tricks
- 1 egg wash (mixed with 1/2 tbsp. water)
Directions
DOUGH
- In the bowl of a food processor, add grated frozen butter, oil and salt. Pulse for 2 minutes, cleaning the sides of the bowl when needed.
- Add beaten eggs, lemon zest and 1 tbsp. ice water. Process until it resembles coarse crumbs.
- While the appliance is running, keep adding ice by the tablespoon, blending well between each addition, about 5 to 6 tbsp.
- Transfer the mixture to a large bowl and using a fork, break down the pieces.
- Add more ice water by the tablespoon, until the mixture is moist but not wet. To test, grab a small amount in your hand and firmly squeeze it – if it holds together, it’s ready otherwise continue adding water.
- Turn the mixture onto a lightly floured work surface and knead until just smooth. Shape into a disc and wrap with plastic wrap; transfer to the fridge for at least 1 hour.
FILLING
- Meanwhile, heat up a large skillet over medium heat before adding hot Italian sausage. Cook until brown, breaking it up into small pieces.
- Using a slotted spoon, transfer to a colander to drain completely.
- Remove the fat from the skillet leaving just 1 tbsp. Add onions and red peppers; sauté for 2 minutes. Add garlic and sauté for only 30 seconds.
- Transfer the mixture to a large bowl – if it’s oily, drain it as well.
- To this, add cooked sausage, ham, pepperoni, salami, ricotta, Mozzarella, Parmesan, beaten eggs, Italian seasoning, freshly ground black pepper and parsley. Stir well until nicely blended.
- Place plastic wrap on top making sure it touches and covers the surface. Transfer to the fridge while making the pie crust.
TO ASSEMBLE
- Preheat oven to 450ºF. Grease and flour a 10 x 3-inch springform pan; set aside.
- On a lightly floured work surface, roll out 2/3 dough to an 18-inch round and 1/8-inch thick.
- Roll the dough on the pin and transfer to the prepared springform. Center the dough over the pan without stretching it and gently move it around until it sits nicely at the bottom and covers the sides.
- Spoon in the filling, pushing the mixture towards the sides to prevent air pockets and evenly smooth out the top, pressing down to compact.
- Roll out the remaining dough to an 11-inch round and place it on top of the meat mixture. Firmly press the two dough edges together and trim the edge with a sharp knife.
- Brush on an egg wash before folding down the dough from the edge and crimp. Make an indentation and brush the edge with the egg wash.
- Transfer the pizza to the oven and immediately, reduce the temperature to 350ºF. Bake for 1:15 hours to 1:20 hours or until the top is golden brown.
- Remove from the heat, transfer the pizza to a wire rack and allow to cool for 15 minutes before removing unlatching and removing the collar.
- Let it cool another 45 minutes before removing the bottom of the springform and transfer to a stand or serving plate.
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