Pizza Rustica

Pizza Rustica


  Serves 6-8

Pizza Rustica, Pizza di Pasqua, Pizzagain, Salami Pie – all the names this recipe answers to. Every Italian-American family has a version, this is what I can piece together to be mine. Don’t come for me with the store-bought dough, ya girl isn’t a baker, and this recipe is enough work. If you’re a pie dough maker, make your recipe x2 and have yourself and happy little Easter.

Ingredients

  • 1 1/2 pounds whole milk ricotta (about 1 1/2 15 ounce containers)
  • 1 cup whole milk mozzarella
  • 1/2 cup provolone
  • 1/4 cup Pecorino Romano
  • 1 1/2 cup deli ham
  • 1 cup Genoa salami
  • 1 cup pepperoni
  • 4 large eggs
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon nutmeg
  • 2 14 ounce pie doughs, store bought


Directions

Preheat oven to 375˚F. Arrange oven rack to be in the middle of the oven.

Place ricotta cheese in a cheese cloth in a mesh strainer over a mixing bowl. Put in the fridge and let the ricotta drain while you prep your meats.

Shred mozzarella and provolone. Finely chop or dice ham, salami and pepperoni. Combine them in a large mixing bowl as you shred and chop.

Add drained ricotta, eggs, oregano, pepper and nutmeg to the mixing bowl and mix (I found a large whisk was the best tool for the job, followed by a spatula) until well combined.

Rollout one pie dough over a 9” springform pan. Work the dough by pushing it down and up the sides, about 3/4 of the way. Add all the filing to the pan and with a spatula, smooth the top to be flat. Take the second pie dough, lay it over the filling and roll the edges inward, while pinching the end of the dough that is up the sides to seal it (doesn’t have to be pretty, just needs to be sealed!). Cut a small slit or two on the top so the pie can vent as it cooks.

Place the springform pan on a baking sheet and bake until crust is browned and inside is set, about 70-75 minutes.

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