Description
Pizza rustica, a savory Italian masterpiece, brings festive Easter traditions to your table with layers of rich cheeses, cured meats, and flaky pastry. Hearty flavors celebrate family heritage while you savor each delicious bite of this classic holiday celebration.
Ingredients
Scale
Meats:
- 12 ounces (340 grams) prosciutto, diced (1/4-inch)
- 8 ounces (227 grams) boiled ham, diced (1/4-inch)
- 8 ounces (227 grams) pepperoni, diced (1/4-inch)
- 8 ounces (227 grams) soppressata, diced (1/4-inch)
Cheeses:
- 8 ounces (227 grams) mozzarella, diced (1/4-inch)
- 8 ounces (227 grams) provolone, diced (1/4-inch)
- 2 pounds (907 grams) ricotta cheese
- 4 ounces (113 grams) grated pecorino Romano
Dough and Other Ingredients:
- 6 cups all-purpose flour, plus more as needed
- 1/4 teaspoon salt
- 1 pound (454 grams) salted butter, chilled and cut into large pieces
- 5 large eggs, beaten
- 1 1/4 cups ice water (as needed)
- 10 large eggs, beaten
- 1 teaspoon black pepper
- 1 large egg, beaten (for brushing)
Instructions
- Craft a robust dough by combining flour and salt in a spacious mixing vessel, then integrate cold butter using a pastry cutter until texture resembles grainy sand.
- Incorporate beaten eggs and gently knead the mixture, gradually introducing icy water until a cohesive, smooth dough emerges.
- Allow the dough to rest and relax, wrapped securely in plastic, for a half-hour at room temperature.
- Preheat the culinary workspace oven to a moderate 350°F (175°C).
- Combine an array of diced proteins – prosciutto, salami, and other selected meats – with a blend of ricotta, mozzarella, and pecorino cheeses.
- Fold beaten eggs and freshly cracked black pepper into the meat and cheese mixture, ensuring thorough integration.
- Divide the rested dough, allocating two-thirds for the foundational crust and one-third for the protective top layer.
- Carefully roll out the larger dough portion, creating a thin sheet that generously covers a rectangular baking vessel.
- Transfer the robust meat and cheese filling into the prepared dough base, smoothing the surface with deliberate strokes.
- Dampen the dough’s perimeter with water to facilitate secure sealing.
- Craft the top crust by rolling the remaining dough and draping it over the filling, trimming excess edges.
- Meticulously crimp and seal the pie’s borders, then perforate the top with strategic fork punctures.
- Slide the assembled pie into the preheated oven, baking for 45 minutes until the initial golden transformation begins.
- Remove briefly to brush the surface with beaten egg, enhancing the color and shine.
- Return to the oven for an additional 45 minutes, monitoring until the crust achieves a rich, mahogany-like hue.
- Extract from the oven and allow the pizza rustica to cool completely, permitting flavors to harmonize before slicing and serving.
Notes
- Customize meat selection by using prosciutto, salami, or pancetta for varied flavor profiles and texture.
- Swap traditional meats with vegetarian alternatives like grilled zucchini, roasted eggplant, or plant-based protein crumbles for dietary accommodations.
- Enhance crust tenderness by chilling butter beforehand and handling dough minimally to prevent gluten development and maintain flakiness.
- Ensure even baking by placing pie on lower oven rack and rotating midway through cooking to prevent uneven browning and guarantee consistent texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 610
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 200 mg