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Pizza Rustica

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This Pizza Rustica is a delicious pile up of Italian meats and cheese, all blending together inside a flaky pastry crust. It's totally indulgent and just as good leftover as on day one. You've gotta give it a try.

  • Author: Renee Rendall
  • Prep Time: 45
  • Cook Time: 55
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Ingredients

Units Scale

For the pastry

  • 1-2/3 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cut into chunks
  • 2 egg yolks
  • 2 tablespoons water
  • 1 teaspon salt
  • 1 tablespoon sugar

For the filling

  • 4 ounces Italian sausage, casing removed
  • 1 tablespoon olive oil
  • 8 ounces ricotta
  • 2 ounces provolone, shredded or cut into small cubes
  • 4 ounces fresh mozarella, cut into cubes
  • 1/4 cup grated parmesan
  • 1/2 clove garlic, chopped
  • 2 tablespons chopped flat-leaf parsley
  • 2 pinches crushed red chili flakes
  • 4 ounces proscuitto, roughly chopped
  • 4 ounces mortadella, roughly chopped
  • 2 eggs, lightly beaten
  • Black pepper
  • About 1 tablespoon dried bread crumbs

For the glaze

  • 1 egg yolk
  • 2 tablespoons milk
  • Pinch of salt

Instructions

  1. Put the flour and butter together in a dish and stash it in the freezer for 10 minutes. Stir together the egg yolks, water, and salt, and put that in the fridge as well.
  2. Once everything is well chilled, place your butter and flour as well as the sugar into a food processor and pulse until you've got a mixture that looks like wet sand. Add the wet ingredients and process until the dough starts to come together but is still a bit loose. I sometimes have to add a bit of extra water, but just add a teaspoon at a time.
  3. Tip the mixture out onto a clean counter and press it together with your hands. Divide the dough 60/40 into two discs (you'll need more dough for the bottom than the top), wrap in plastic wrap, and store in the fridge while you get on with your filling.
  4. Preheat your oven to 400F (200C), and if you have a baking sheet that your 8-inch springform pan can rest comfortably on, pop that in the oven to heat up as well. If you don't have one, it's not the end of the world, your bottom crust will just be a little more wet.
  5. Heat your olive oil in a skillet and crumble your deskinned sausage into the pan. Cook up your sausage until it nice and brown, then transfer it to a large mixing bowl.
  6. To your sausage, add your remaining filling ingredients except for the bread crumbs. Gently mix it all together.
  7. Roll out your larger disc of dough between two layers of plastic wrap until it's big enough to cover the bottom of your 8-inch springform pan and come up the sides. It's okay if it hangs over a bit. Sprinkle the bottom of your pie with the breadcrumbs. Don't worry about measuring. Just sprinkle until you have a fine layer across the bottom. Pour in your filling and spread it evenly over the crust.
  8. Roll out your second disc between layers of plastic wrap until it is big enough to cover the top of your pie. Place it on top of your pie, then fold over any overhanging dough to seal in your filling. Press the edges down with a fork, and poke several holes in the top of your pie with your fork for ventilation.
  9. In a small dish, whisk together your glaze ingredients and use a pastry brush to brush it evenly over the top of your pie. This will give it a lovely brown shiny top.
  10. Place your pie into the oven, on the hot baking sheet if you have it. Bake for 10 minutes at this temperature, and then lower the heat to 350F (175C) and bake for another 45 minutes.
  11. Allow your pie to cool for at least 10 minutes. Loosen the edges with a knife before removing the collar and slicing into it.
  12. Store any leftovers tightly covered in the refrigerator. It will be totally awesome the next day.

Equipment

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