Name: Neapolitan Ricotta, Mozzarella, and Prosciutto Pie (Pizza Rustica alla Napoletana)
Yield: One large pie, about 20 servings
Cuisine: Italian
Ingredients: 1 egg well beaten with a pinch of salt; 2 teaspoons baking powder; ½ cup sugar; ½ cup chopped fresh flat-leaf parsley; 1 teaspoon salt; 3 cups unbleached all-purpose flour; ½ pound sweet dried sausage, peeled and diced; 1 pound mozzarella, coarsely grated or diced; ½ pound prosciutto, shredded; 1 teaspoon freshly ground black pepper; ¼ cup grated Pecorino Romano cheese; 6 large eggs; 3 large eggs; 2 pounds whole-milk or part-skim-milk ricotta; 12 tablespoons (1½ sticks) cold unsalted butter

Preparation info

One large pie, about
20
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

In Italy, this typical savory pie is served at Carnevale (the day before Ash Wednesday) and then again at Easter. Though many recipes for pizza rustica specify that the dried sausage, mozzarella, and other filling ingredients be layered, in this Neapolitan version they are diced and added to the ricotta filling, which makes the pizza easier to cut into wedges.

The dough used here is a pasta frolla, a sweet, tender, and typical Italian pastry dough. The combination of a