Description
Pizza Rustica is a traditional Italian savory pie featuring a rich and creamy filling of ricotta, mozzarella, Parmesan, provolone cheeses combined with chopped salami and prosciutto, encased in a flaky pie crust. This hearty dish is perfect for festive occasions or a comforting meal any time of the year.
Ingredients
Scale
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
For Egg Wash
- 1 egg (beaten)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
- Prepare crust base: Line a 9-inch pie dish with one sheet of pie dough, pressing it firmly into the edges to form the base and sides of the pie shell.
- Mix filling: In a large bowl, combine drained ricotta cheese, shredded mozzarella, grated Parmesan, cubed provolone, chopped salami, chopped prosciutto or ham, 4 eggs, and black pepper. Mix thoroughly until the filling is well combined and smooth.
- Fill the crust: Pour the cheese and meat filling into the prepared pie crust, spreading it evenly and smoothing the top for an even bake.
- Cover and seal: Place the second pie crust sheet over the filling. Seal the edges by crimping to prevent leakage during baking. Cut a few slits on top of the crust to allow steam to escape while baking.
- Apply egg wash: Brush the top crust with the beaten egg to give the baked pie a beautiful golden-brown finish.
- Bake the pie: Bake in the preheated oven for 45 to 55 minutes or until the crust is golden brown and the filling is set and firm to the touch.
- Cool and serve: Allow the pizza rustica to cool for at least 30 minutes before slicing. It is best enjoyed warm or at room temperature.
Notes
- Make sure to drain the ricotta cheese well to avoid excess moisture in the filling.
- Feel free to substitute or add other cured meats like pancetta or spicy soppressata for varied flavors.
- Allowing the pie to cool before slicing helps it hold together better for clean slices.
- This savory pie can be made a day ahead and stored in the refrigerator, flavors improve after resting.
- For a homemade dough option, a classic shortcrust pastry works wonderfully.
