Recipe: Pizza Rustica


Fill this deep dish classic with the best Italian meats and cheeses, then savor every bite.

The following recipe, prepared by Chef Rossella Rago, appears on CookingWithNonna.com.

Ingredients

The Cheeses:

  • 3 pounds ricotta
  • 1/4 pound provolone
  • 1/2 large mozzarella
  • 3 large eggs slightly beaten
  • 3 tablespoons grated parmesan

The Meats:

  • 1/4 pound pepperoni
  • 1/4 pound prosciutto
  • 1/2 pound genoa salami
  • 1/2 pound sweet sausage browned and crumbled

The Dough:

  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/2 pound butter, lard or Crisco cut into cubes, then put in the freezer to get ice cold
  • 2 large eggs

Directions

  1. Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together.
  2. Divide part ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour.
  3. Use an 9 or 10 inch inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top.
  4. Fill with the cheese/meat mixture, but don’t pack or compress it, nevertheless making sure that there are no air bubbles in the filling.
  5. Bake at 350 degrees for 1½ hours.

Serves: 8

Note: To simplify making the pastry, try this method: Freeze two sticks of butter, and grate them using the largest holes of a box grater, or a large holed Microplane paddle grater. Make sure you flour both sides of the grater, and frequently fluff the flour and the butter to keep it from clumping. I make this in a 10 inch springform pan, but you can make two regular pies with this amount of filling, though you might have to make 1 1/2 times the recipe for the crust. You will have to use additional liquid in the crust, and you can use either wine or water for the additional liquid.

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