Pizza Rustica ___

Pizza Rustica


The Cheeses:

  • 3 pounds ricotta
  • 0.25 pound provolone
  • 0.5 pound mozzarella
  • 3 large eggs slightly beaten
  • 3 tablespoons grated parmesan

The Meats:

  • 0.25 pound pepperoni
  • 0.25 pound prosciutto
  • 0.5 pound genoa salami
  • 0.5 pound sweet sausage browned and crumbled

The Dough:

  • 3 cups all purpose flour
  • 0.5 teaspoon salt
  • 1 tablespoon sugar
  • 0.5 pound butter, lard or Crisco cut into cubes, then put in the freezer to get ice cold
  • 2 large eggs


Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together.

Divide part ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour.

Use an 9 or 10 inch inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top.

Fill with the cheese/meat mixture, but don’t pack or compress it, nevertheless making sure that there are no air bubbles in the filling.

Bake at 350 degrees for 1½ hours.