How to Make a Homemade Pizza Rustica

This Pizza Rustica is a deep-dish meat and cheese pie. It’s another Italian Easter delicacy you should try to serve next week!

INGREDIENTS:

• 1 ½ lbs. Italian sweet sausage – casing removed, cooked and coarsely chopped
• 1 chunk mortadella – about one inch thick, coarsely chopped
• 1 chunk soppressata – about one inch thick, coarsely chopped
• 1/2 cup grated parmesan cheese
• ¾ lb. mozzarella – cut into small cubes or shredded
• 4 eggs – large
• ½ tsp sugar
• salt and pepper to taste

For the pasta frolla:

• 2 cups sifted flour
• ¼ cup sugar
• 2 tsp baking powder
• ¼ lb. butter – cubed
• 2 eggs – large
• 1 egg yolk – beaten
• pinch of salt

METHOD:

Preheat oven to 400°F.

For the pasta frolla:

1. On a lightly floured board, combine flour, sugar, salt and baking powder. Using your fingers, break the butter into the flour until the flour is meaty.
2. Make a well in the center and break the eggs in it and then beat with a fork in the well.
3. Blend into the flour mixture, knead quickly and gather into a ball. Set it under a bowl and let it rest for about 10 – 15 minutes. The dough will be soft and quite sticky, so lightly flour it on both sides as you roll it out.
4. Using about two-thirds of the dough, roll it out to fit the 9-inch springform pan allowing for a half inch hangover.

Continuation:

1. By simply using your hands, beat the ricotta with the eggs until smooth. Add the remaining ingredients and mix well. 
2. Pour the filling mixture into the 9-inch springform pan that is lined with the pasta frolla.
3. Pour the cheese and meat mixture into the dough-lined pan.
4. Roll out the remainder of the dough and place on top of the pan to over completely, with a little overhang. Press the edges together as you would do in making a pie, and then press down with the tines of a fork.
5. Make some slits in the top crust to allow steam to escape.
6. Brush the top with the beaten egg yolk. If necessary, thin the yolk with a little water.
7. Place in the oven and bake for 15 minutes. Reduce heat to 325° and cook for 45 to 50 minutes longer until the top crust is golden brown.
8. Turn off the oven and let the pizza remain inside until cooled down.
9. To serve, cut into small squares. This is better the next day and at room temperature.
10. Have a blast with your homemade pizza rustica!

Your pizza rustica should look like this. Feast your eyes on those layers!

Note: This is how this recipe was originally given to me, just jotted down in pencil on a piece of paper. It was given to me before food processors were popular but I make the dough in my processor. Because this is a favorite, I usually double the recipe. When I make this during the holidays, I make two pizzas instead and I freeze the other one. You can cut it up in small portions and freeze and you can also use any assortment of Italian cold cuts that you prefer. I have had it with cooked chopped onions and roasted red peppers, which gave a totally different taste. It’s nice to experiment with your available ingredients and who knows, you may have upgraded this recipe!

Buon Mangiata!