The first time I carried a warm Pizza Rustica out of the oven I felt like I had unlocked an easy kind of celebration, the house smelled like baking pastry and melted cheese and my family hovered in the kitchen asking when it would cool enough to slice, that steady simple ritual is what made this Pizza Rustica Recipe a go to for weekend brunches and casual dinners.
Why You’ll Love It
This recipe is forgiving and friendly so it works for a first time baker, the filling comes together quickly and the pastry can be store bought or homemade depending on how much time you have, bake it for a relaxed Sunday brunch, a potluck where people will love the slices, or when you want a comforting savory pie that feeds a crowd without fuss.
Serves 8
Prep Time: 30 minutes |
Cook Time: 60 minutes |
Total Time: 90 minutes
Ingredients
- For the pastry 2 1 2 cups all purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup cold unsalted butter cut into cubes, 1 large egg, 1 4 cup cold water more if needed
- 1 pound whole milk ricotta well drained
- 8 ounces shredded mozzarella
- 4 ounces provolone grated or finely diced
- 8 ounces salami diced
- 6 ounces cooked ham or prosciutto diced
- 4 large eggs for the filling plus 1 egg for egg wash
- 1 4 cup grated Parmesan cheese
- 1 4 cup whole milk
- 2 tablespoons chopped fresh parsley
- 1 2 teaspoon ground black pepper
- 1 4 teaspoon grated nutmeg
- Salt to taste
Instructions
- Make the pastry by mixing flour salt and sugar in a bowl, cut in cold butter with a pastry cutter or fingers until the mixture looks like coarse crumbs, beat the egg with cold water and add a little at a time until the dough just comes together, form into a disk wrap in plastic and chill for 30 minutes.
- Preheat the oven to 375 F and butter a 9 inch springform pan or a deep pie dish.
- While the dough chills, beat the ricotta in a large bowl until smooth, add the four eggs, Parmesan, milk, parsley, black pepper and nutmeg and mix until combined.
- Fold in the shredded mozzarella, provolone, diced salami and ham, taste and adjust salt carefully since the cheeses and cured meats are salty.
- Roll out two thirds of the chilled dough to line the pan with an overhang, press gently to remove air pockets, fill with the cheese and meat mixture and smooth the top.
- Roll remaining dough to form the top crust, place over the filling and trim the edges, crimp to seal and cut a few small vents in the top, brush with the beaten egg for a glossy finish.
- Bake on the middle rack for 55 to 65 minutes until the crust is deep golden and the filling is set and slightly puffed, if the crust browns too quickly tent loosely with foil.
- Cool in the pan for at least 20 minutes before removing, then let rest another 20 minutes so slices hold together, serve warm or at room temperature.
Recipe Variations
- Vegetarian mozzarella ricotta version replace salami and ham with roasted thinly sliced zucchini and mushrooms and add a handful of baby spinach for color.
- Spicy version add diced hot soppressata and a pinch of red pepper flakes to the filling for a bolder flavor.
- Mini individual pies make small 4 inch rounds using the same proportions and bake for 30 to 35 minutes for portable servings.
- Gluten free crust use a store bought gluten free pie crust or a homemade gluten free pastry blend and follow the same assembly and baking times while watching crust color.
Make Ahead: The filling can be assembled and stored covered in the refrigerator up to 24 hours ahead, the pastry dough can be made and chilled for 48 hours or frozen for up to one month, when ready to bake roll and assemble then follow baking directions from cold for a few extra minutes.
Frequently Asked Questions
Can I use store bought pie crust for this recipe
Yes store bought pie crust works well and saves time, use two sheets and follow the same assembly and bake times while watching for doneness
How long will leftovers keep in the refrigerator
Cover and refrigerate leftovers for up to 3 days, reheat gently in a moderate oven at 325 F until warmed through to keep the crust from getting soggy
Can I freeze Pizza Rustica
Yes the fully baked pie can be wrapped tightly and frozen for up to 2 months, thaw overnight in the refrigerator and reheat in a 350 F oven until warmed through
Is this suitable for serving at a party
Absolutely the pie slices well and is easy to serve warm or at room temperature making it a good choice for parties
Pizza Rustica Recipe
This recipe is forgiving and friendly so it works for a first time baker, the filling comes together quickly and the pastry can be store bought or homemade depending on how much time you have, bake it for a relaxed Sunday brunch, a potluck where people will love the slices, or when you want a comforting savory pie that feeds a crowd without fuss.
Ingredients
- For the pastry 2 1 2 cups all purpose flour, 1 teaspoon salt, 1 tablespoon sugar, 1 cup cold unsalted butter cut into cubes, 1 large egg, 1 4 cup cold water more if needed
- 1 pound whole milk ricotta well drained
- 8 ounces shredded mozzarella
- 4 ounces provolone grated or finely diced
- 8 ounces salami diced
- 6 ounces cooked ham or prosciutto diced
- 4 large eggs for the filling plus 1 egg for egg wash
- 1 4 cup grated Parmesan cheese
- 1 4 cup whole milk
- 2 tablespoons chopped fresh parsley
- 1 2 teaspoon ground black pepper
- 1 4 teaspoon grated nutmeg
- Salt to taste
Instructions
- Make the pastry by mixing flour salt and sugar in a bowl, cut in cold butter with a pastry cutter or fingers until the mixture looks like coarse crumbs, beat the egg with cold water and add a little at a time until the dough just comes together, form into a disk wrap in plastic and chill for 30 minutes.
- Preheat the oven to 375 F and butter a 9 inch springform pan or a deep pie dish.
- While the dough chills, beat the ricotta in a large bowl until smooth, add the four eggs, Parmesan, milk, parsley, black pepper and nutmeg and mix until combined.
- Fold in the shredded mozzarella, provolone, diced salami and ham, taste and adjust salt carefully since the cheeses and cured meats are salty.
- Roll out two thirds of the chilled dough to line the pan with an overhang, press gently to remove air pockets, fill with the cheese and meat mixture and smooth the top.
- Roll remaining dough to form the top crust, place over the filling and trim the edges, crimp to seal and cut a few small vents in the top, brush with the beaten egg for a glossy finish.
- Bake on the middle rack for 55 to 65 minutes until the crust is deep golden and the filling is set and slightly puffed, if the crust browns too quickly tent loosely with foil.
- Cool in the pan for at least 20 minutes before removing, then let rest another 20 minutes so slices hold together, serve warm or at room temperature.
Conclusion
This Pizza Rustica is a gentle way to bring Italian home baking into your routine, it is forgiving for someone trying a savory pie for the first time and flexible enough for more confident cooks to customize, trust the simple steps, drain the ricotta well, and give the pie time to rest before slicing, bake it for family brunches potlucks or quiet weekend dinners and enjoy experimenting with fillings to make it your own.
