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.

THE HISTORY OF ITALIAN EASTER PIE

This Italian Easter pizza comes from Naples and can trace its history back to the 17th century.


During this time period, it was a real Easter treat and a must make. After fasting for 40 days from any dairy foods, this was a decadent dish to break that Lenten fast

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Naples

In and around Naples, the dish is known as pizza rustica, pizza ripiena, or pizza chiena.



The different spellings and names come from the different Regions and dialects in Italian but they all mean the same thing. It's a stuffed pizza.



And boy is this pie is bulging and stuffed! Pizza rustica is layered with many imported meats, such as fresh genoa salami and traditional Italian cheeses.

Pizza

Then this delicious decadent pizza is layered into a delicious pastry crust.



This is a deep dish cousin to quiche. It has a rich buttery crust with with deli meats and cheese.



This is normally served around Easter right at the end of Lent. My mom made this every year.



Mom was a huge fan of basket cheese which is one of the cheeses used in this Easter Pizza Rustica recipe.

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Easter, Pizza Rustica, Quiche, Pie

pie, quiche, casserole

Italian

Yield: 8Author: Claudia Lamascolo

Easter Pizza Rustica Recipe

prep time: 20 minscook time: 60 minstotal time: 80 mins

In and around Naples, the dish is known as pizza rustica, pizza ripiena, or pizza chiena.

The different spellings and names come from the different Regions and dialects in Italian but they all mean the same thing. It's a stuffed pizza.

ingredients:

• 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 and Cheese Filling:
• The filling really has no limits. You can add less or more of each item that you like, this is a guideline of what we put into it.
•  I stick to around 1 cup of each( note I buy the meats and cheeses from the deli in chunks (not sliced) then dice in 1/4 inch diced cubes for below I use 8 ounces of each diced or cubed in this recipe) 
• This makes two deep dish pies or one large baking pan.
• Hot
•  Capicola
• Pepperoni
• Soppressatta
• Prosciutto
• Mozzarella
• Basket Cheese
• 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

instructions:

1. Preheat oven to 375 degrees
2. Mix all filling ingredients together (except the beaten egg for the top) until well blended and set aside.
3. Roll dough out into two sections. Fit into the lightly sprayed greased baking dish.
4. Pour filling in the bottom dough. Roll remaining dough to fit the top. Poke holes on top with a fork.
5. 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.
6. This recipe can be cut in half and it also freezes well. I usually make two instead of one large.

calories
425

fat (grams)
12

sat. fat (grams)
6

carbs (grams)
12

net carbs
9

protein (grams)
11

sugar (grams)
4

Created using The Recipes Generator

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