Pizza Rustica
With a multitude of delicious ingredients, piled high and deep, this Pizza Rustica is a flavorful Italian recipe to make for Easter.
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.