Description
Pizza Rustica is a traditional Italian savory pie filled with a rich mixture of cheeses, cured meats, and eggs, all encased in a flaky pie crust. This hearty dish is perfect for a special brunch or festive occasion, offering a delightful combination of creamy, salty, and savory flavors baked to golden perfection.
Ingredients
Scale
Pie Crust
- 2 sheets of pie crust or homemade pastry dough
Filling
- 1 lb ricotta cheese (drained)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup cubed provolone cheese
- 1/2 cup chopped salami
- 1/2 cup chopped prosciutto or ham
- 4 large eggs
- 1/4 teaspoon black pepper
Topping
- 1 egg (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the rustica.
- Prepare Pie Dish: Line a 9-inch pie dish with one sheet of pie dough, pressing it gently into the edges to create an even base for the filling.
- Mix Filling: In a large bowl, combine the drained ricotta, shredded mozzarella, grated Parmesan, cubed provolone, chopped salami, chopped prosciutto or ham, 4 eggs, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Fill Crust: Pour this cheese and meat mixture into the prepared pie crust, smoothing out the top to distribute the filling evenly.
- Seal Pie: Cover the filling with the second sheet of pie crust, then seal and crimp the edges securely to encase the filling. Cut a few slits in the top crust to allow steam to escape while baking.
- Egg Wash: Beat the remaining egg and brush it over the top crust to give your rustica a golden, glossy finish when baked.
- Bake: Place the pie in the preheated oven and bake for 45 to 55 minutes, or until the crust becomes golden brown and the filling is fully set.
- Cool and Serve: Allow the pizza rustica to cool for at least 30 minutes before slicing. This dish is delicious served warm or at room temperature.
Notes
- Ensure the ricotta is well drained to avoid a soggy crust.
- You can substitute or add other cured meats according to preference for different flavors.
- Allowing the pie to cool helps the filling set, making it easier to slice cleanly.
- This pie can be made a day ahead and tastes even better the next day.
- Use homemade pie dough for a richer, flakier crust if desired.
