Pizza Rustica

Pizza Rustica: A rich and delicious pie perfect for the Easter Holidays.

Pizza Rustica


For 8 Person(s)

For the Dough:

  • 4 cups sifted all purpose flour
  • 2 large eggs
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon dry yeast

For the Filling:

  • 2 pounds fresh ricotta (drained for at least 2 days)
  • 1/2 pound grated ricotta salata
  • 2 sprigs of parsley
  • 4 large eggs
  • pinch of black pepper
  • 1/2 pound sopressata, sliced

For the Glaze:

  • 1 large egg


    1. Make a well with the sifted flour.
    2. Dilute the yeast in warm water and pour into the well.
    3. Add all the other dough ingredients and mix well until you have a dough ball.
    4. If dough is too soft, add some flour... if too hard... add some warm water.
    5. Knead dough until smooth and set aside in a warm location of the house covered with a kitchen towel for 2 hours.
    1. Combine all the ingredients in a mixing bowl. Mixture should not be too soft. Set aside.
    1. Roll out 1/2 of the dough with a rolling pin. If the dough sticks to the pin, coat it with flour.
    2. Lay the dough onto a 16" pizza pan.
    3. Put the ricotta mixture onto the dough, leaving a 1" lip clear of mixture.
    4. Line up the top of the mixture with slices of Sopressata. Press them slightly into the mixture.
    5. With a pastry brush, put warm water around the lip.
    6. Roll out the other half of the dough. Put it on top and press ends together with the tip of a fork.
    1. Beat one egg (whole) in a mixing bowl.
    2. Brush the egg over the pie.
    3. Poke tiny holes in the pie before placing in the oven.
    4. Pre-heat oven to 350F. Pie cooks in approx. 40 minutes or until golden brow, both top and bottom.



Recipe Notes

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