Pizza Rustica Recipe
A flavorful Italian Easter pie packed with a delicious mix of cheeses and cured meats in a flaky crust.
Ingredients
For the Crust:
- 1 pound store-bought pie crust or homemade dough
For the Filling:
- 1 15-ounce container ricotta cheese, drained
- 4 large eggs
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup diced cooked ham
- ½ cup diced salami
- ½ cup diced pepperoni
- 4 ounces thinly sliced prosciutto
- ¼ cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out one of the pie crusts and place it in a 9-inch pie dish. Trim any excess dough, leaving about a ½-inch overhang.
- Layer the prosciutto slices on the bottom of the pie crust.
- In a large bowl, combine the ricotta cheese, eggs, mozzarella cheese, Parmesan cheese, ham, salami, pepperoni, and parsley. Season with salt and pepper to taste. Mix well.
- Pour the cheese and meat mixture into the prosciutto-lined pie crust.
- Roll out the second pie crust and place it over the filling. Trim the edges and crimp them to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush the top of the pie crust with the beaten egg wash.
- Bake for 1 hour and 15 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
- Let the Pizza Rustica cool for at least 20 minutes before slicing and serving.
Notes
- Cheese Variations: Feel free to experiment with other Italian cheeses you enjoy! Provolone, fontina, or even a bit of grated Pecorino Romano can add interesting flavor dimensions to your Pizza Rustica.
- Meat Substitutions: If you don't have all the suggested meats on hand, don't worry! You can adjust based on what you have available. Cooked sausage, different types of salami, or even some cooked bacon could be delicious additions.
- Make it Ahead: Pizza Rustica is a fantastic make-ahead dish. You can assemble the entire pie (unbaked) and store it in the refrigerator for up to 24 hours. Add about 15-20 minutes to the baking time if baking directly from the fridge.
- Serving Suggestions: While delicious on its own, Pizza Rustica pairs wonderfully with a simple side salad dressed with a light vinaigrette. It's also great for picnics or as part of a larger brunch spread.
- Crust Tips: For an extra flaky crust, make sure your butter (if making homemade) is very cold. If using store-bought, ensure it's thawed just enough to roll out but still cool.
- Preventing a Soggy Bottom: To help prevent the bottom crust from becoming soggy, you can blind bake it for about 10 minutes before adding the filling.
- Egg Wash Alternative: If you don't have an egg for the egg wash, you can use a little milk or cream brushed over the top crust for a nice golden color.
- Herb Options: Fresh basil or oregano would also be lovely additions to the filling, adding a touch of fresh flavor. Stir them in with the parsley.
- Ricotta Drainage: If your ricotta seems very watery, you can drain it in a cheesecloth-lined sieve for about 30 minutes to an hour before using it in the filling. This will help prevent a watery filling.