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Pizza Rustica

I liked the dough recipe from Cook’s Country magazine, it was easy to make and you can prepare it the day before you want to bake your pie.  Here it is:

DOUGH

  • 3 large eggs
  • 3 tablespoons cold water
  • 3 cups (15 ounces) all-purpose flour
  • 1 1/4 teaspoons salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled

FOR THE DOUGH: Whisk eggs and cold water together in bowl; set aside. Process flour and salt in food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses. Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

The filling can be any combination of meats and cheeses but I decided to cater the filling to my families’ tastes.  Here it is:

FILLING

  • 5 large eggs yolks
  • 30 ounces Ricotta, part-skim or whole milk
  • 4 ounces mozzarella cheese, cut into chunks
  • 4 ounces mild provolone cheese, cut into chunks
  • 1/4 pound of low sodium ham, cut into chunks (about 1 cup)
  •  1/4 pound of sopressata, cut into chunks  (about 1 cup)
  • 1/4 pound of prosciutto di Parma, cut into chunks  (about 1 cup)

TO PREPARE:  Line a colander with cheese cloth and place suspended over a large bowl. Place ricotta in cheese cloth, cover and let sit in the refrigerator overnight.

Preheat oven to 375˚.  Spray a 9” spring form pan with cooking spray and set aside. Remove dough from refrigerator.  Lightly flour a large cutting board and start with larger disc of dough.  Unwrap dough and roll out to about a 14 inch circle.   Carefully roll dough onto rolling pin and transfer to prepared pan.  Unroll dough into pan and carefully fit dough into bottom of pan and up the sides.

Crack eggs into a large bowl and beat lightly.  Add ricotta and mix until well combined.  Add in meats and cheeses and mix well.  Scoop filling into crust and spread evenly throughout.  Roll out smaller portion of the dough, large enough to fit the top of the pan.  Roll dough onto rolling pin, transfer to pan and unroll carefully, completely covering the filling.  Seal the top edges of the dough with the side edges of the dough and create a decorative border.  Brush the top of the dough with an egg yolk wash (1 egg yolk beaten with 1 tablespoon of water).  Cut small slits in the top of the pie so steam can escape and place pie in the oven.

Cook on rack in lower part of the oven for 1 hour or until dough is golden brown.  Remove from oven and let cool for 15 minutes before serving.

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