Pizza Rustica: A Savory Italian Easter Pie Recipe
Pizza Rustica is a spectacular savory Easter pie from Southern Italy, a showstopper that's as delicious as it is impressive. Unlike its namesake, Pizza Rustica is not a pizza at all, but a rich, custardy pie filled with savory ingredients, perfect for a festive occasion or a special Sunday dinner. This recipe will guide you through creating this incredible dish.
Ingredients You'll Need:
This recipe yields a large pizza rustica, perfect for feeding a crowd. Feel free to halve the ingredients if you need a smaller pie.
For the Crust:
- 2 ½ cups (300g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ½ cup (120ml) ice water
For the Filling:
- 6 large eggs
- 1 cup (240ml) heavy cream
- 1 cup (50g) grated Pecorino Romano cheese
- ½ cup (50g) grated Parmesan cheese
- 1 tsp freshly ground black pepper
- ½ tsp freshly grated nutmeg
- 1 lb (450g) Italian sausage, casings removed
- 1 lb (450g) prosciutto, diced
- 1 cup (150g) ricotta cheese
- 1 cup (100g) peas, fresh or frozen
- 1/2 cup (70g) chopped salami
- 1/4 cup (30g) chopped green olives
Step-by-Step Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Pizza Rustica:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: On a lightly floured surface, roll out half of the dough into a 12-inch circle. Transfer it to a 9-inch tart pan with a removable bottom.
- Prepare the filling: In a large bowl, whisk together the eggs, heavy cream, Pecorino Romano cheese, Parmesan cheese, black pepper, and nutmeg.
- Add the sausage and other ingredients: Stir in the sausage, prosciutto, ricotta cheese, peas, salami and olives. Make sure everything is well combined.
- Fill the crust: Pour the filling into the prepared crust.
- Top with remaining dough: Roll out the remaining dough into a circle slightly larger than the filling. Carefully place it over the filling, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape. Brush with a beaten egg for extra shine.
- Bake: Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.
- Cool and serve: Let the pizza rustica cool completely before slicing and serving.
Tips and Variations:
- Make it ahead: The pizza rustica can be assembled the day before and baked the next day.
- Customize your filling: Feel free to add or substitute other ingredients based on your preference. Consider adding artichoke hearts, mushrooms, or spinach.
- Use different cheeses: Experiment with other Italian cheeses like mozzarella or provolone.
Serving Suggestions:
Pizza Rustica is best served at room temperature. It's delicious on its own or paired with a simple green salad. Enjoy this beautiful and flavorful Italian masterpiece! Buon Appetito!
