This Pizza Rustica is a deep-dish meat and cheese pie. It’s another Italian Easter delicacy you should try to serve next week!
- 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
Preheat oven to 400°F.
For the pasta frolla:
- 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.
- Make a well in the center and break the eggs in it and then beat with a fork in the well.
- 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.
- Using about two-thirds of the dough, roll it out to fit the 9-inch springform pan allowing for a half inch hangover.
- By simply using your hands, beat the ricotta with the eggs until smooth. Add the remaining ingredients and mix well.
- Pour the filling mixture into the 9-inch springform pan that is lined with the pasta frolla.
- Pour the cheese and meat mixture into the dough-lined pan.
- 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.
- Make some slits in the top crust to allow steam to escape.
- Brush the top with the beaten egg yolk. If necessary, thin the yolk with a little water.
- 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.
- Turn off the oven and let the pizza remain inside until cooled down.
- To serve, cut into small squares. This is better the next day and at room temperature.
- 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!