Description
Pizza Rustica is a classic Italian savory pie featuring a tender golden crust filled with a rich blend of Italian cured meats, creamy cheeses, fresh herbs, and eggs. Perfect for family gatherings, holidays, or casual dinners, it offers robust flavors and comforting textures that evoke the charm of an authentic Italian trattoria.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour
- 10 tablespoons cold unsalted butter
- 3 large eggs
- Pinch of salt
- 1–2 tablespoons cold water (as needed)
Filling Ingredients
- 4 oz prosciutto, finely chopped
- 4 oz salami, finely chopped
- 4 oz pepperoni, finely chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup milk
Instructions
- Prepare the Dough: Combine all-purpose flour, cold butter, eggs, a pinch of salt, and a splash of cold water to create a pliable yet firm dough. Mix until just blended, then chill the dough in the refrigerator for at least 30 minutes to relax the gluten and improve the texture.
- Prepare the Filling: Finely chop the prosciutto, salami, and pepperoni. In a large bowl, mix the chopped cured meats with ricotta, shredded mozzarella, grated Parmesan, beaten eggs, fresh parsley, fresh basil, salt, pepper, and milk. Stir thoroughly until all ingredients are evenly combined into a rich, savory filling.
- Assemble the Pie: Roll out two-thirds of the chilled dough and fit it evenly into a greased pie pan, forming the base and sides. Pour in the prepared meat and cheese filling, spreading it uniformly. Roll out the remaining dough and cover the pie, sealing the edges tightly. Cut a few small slits on top to allow steam to escape during baking.
- Bake to Perfection: Preheat oven to 350°F (175°C). Bake the pie for 50 to 60 minutes, or until the crust turns golden brown and the filling is set. Remove from the oven and let it cool slightly before serving to allow the flavors to meld and slices to hold their shape.
Notes
- Rest the dough in the refrigerator before rolling to make it easier to handle and prevent shrinking during baking.
- Distribute the filling evenly inside the crust for balanced flavor in every slice.
- Use room temperature eggs in the filling to achieve a smoother texture.
- Don’t skip cutting steam vents on top of the pie to avoid soggy crusts and ensure the filling sets properly.
- Allow the pie to cool before slicing to get clean cuts and prevent filling from spilling out.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 125 mg