Pizza Rustica
"A pizza is a pie, but this looks more like a pie the way we think of it. A top and bottom crust enclosing a yummy filling. This is substantial. Just a green salad and a glass of wine please."
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
12
ingredients
-
Dough
- 3 cups all-purpose flour
- 1⁄4 cup sugar
- 1⁄2 cup cold butter, cut into bits
- 1⁄4 cup olive oil
-
Filling
- 9 large eggs, beaten lightly
- 1 1⁄2 lbs ricotta cheese
- 1⁄2 lb prosciutto, chopped coarse
- 1⁄2 lb cooked ham, chopped coarse
- 1⁄2 lb salami, chopped coarse
- 1 1⁄2 lbs mozzarella cheese, cut into small pieces
- 5 ounces freshly grated romano cheese
- 1⁄4 teaspoon pepper
-
an egg wash
- 1 large egg yolk, beaten with
- 1 pinch salt, and
- 1 teaspoon water
directions
- Make dough: In a large bowl combine flour, sugar and a pinch of salt.
- Add the butter and blend mixture until it resembles coarse meal.
- Stir in oil and 1/3 to ½ cup ice water, 1 tblsp at a time, to form a soft dough.
- Knead dough lightly on a floured surface until it is smooth, halve the dough and chill it, wrapped in plastic wrap, for 30 minutes.
- Roll half of dough (leave other half in fridge) into a circle 1/8 inch thick and fit into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1 inch overhang.
- Chill shell.
- Preheat oven to 350 degrees F.
- Make filling: In a very large bowl combine eggs and stir in ricotta, a little at a time, until mixture is blended well.
- Stir in meats, cheeses and pepper and combine well.
- Spoon into shell.
- Roll remaining dough into a circle large enough to cover the top of the pie and cover pie.
- Crimp edges together firmly, brush pie with egg wash and cut slits on top.
- Bake for 1 hour and 15 minutes to 1 ½ hours, or until top is golden-brown.
- Let stand for 15 minutes before cutting.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is exactly what it says. A real man's pie. My darling loved it so much, he has been eating the leftovers for breakfast. I substituted pancetta for the proscuitto and it came out fine. I also only used 500g mozzarella. It was such a talking point, that at a dinner the next night, I gave my guests some pie to take home and the recipe.. Absolutely wonderful and I very rarely make my own pastry, especially without the food processor. The instructions were easy to follow and well written. -
This is a wonderful dish. I used sausage, Keilbasa and Capicola. It was a huge hit with everyone for Easter breakfast.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
