Easter Pizza Rustica Recipe


A traditional meat pie Mom always made at Easter time and we couldn't wait for this to cool and eat it. This recipe can be cut in half as it makes one large or two small ones
and it also freezes well. Pizza Rustica is basically a meat quiche with a buttery crust.
I usually make two instead of one large.



Dough:

6 cups flour
5 eggs slightly beaten
pinch of salt
4 stick (1 pound) butter
Using a flat beater dough hook, add to the mixing ball and beat until this form a smooth ball. Set aside for 30 minutes covered. Cut in half.

Meat Filling:
( note I buy the meats and cheeses from the deli in 1 pound chunks not sliced then dice in 1/4 inch diced cubes for below I use 8 ounces of each meat  diced or cubed in this recipe)

Hot Capicola
Pepperoni
Soppressatta
Prosciutto
 Mozzarella
Provolone
2 lbs Whole Milk Ricotta Cheese
1/2 grated cup Romano Cheese
10 eggs
1 teaspoon black pepper
pinch of cayenne pepper

Garnish:
1 beaten egg to brush on top of the crust

you will need one 10 x 15 inch baking dish oil sprayed or 2 - deep  9 inch round cake pans

Preheat oven to 375 degrees

Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.

Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.

Bake at 375 degree hot oven around 45 minutes then brush with beaten egg, return to the oven to cook another 30 minutes or so until golden brown and set in the middle.

This recipe can be cut in half and it also freezes well. I usually make two instead of one large.

3 comments:

Liz Berg said...

Wow, this is one fabulous Easter tradition! The filling sounds incredible!!

Pam said...

Great tradition! It sounds delicious!!!

Jessi Lashakmitis said...

This Easter pizza looks amazing in that picture!!! Love that dough and filling recipes. Have to try making it very soon!!!
Jessi