Pizza Rustica

Name: Pizza Rustica
Yield: Makes 8–10 good-sized slices
Cuisine: Italian
Ingredients: 125 g cold unsalted butter, cut into 1 cm cubes; 2 egg yolks; 250 g plain flour, preferably Italian 00 flour; 250 g plain flour, preferably Italian 00 flour; 1 tablespoon caster sugar; 50 g luganega or mild pure pork sausage, skinned; 2 tablespoons iced water; 1 heaped teaspoon salt; 250 g ricotta; 50 g smoked provolone, diced; 50 g luganega or mild pure pork sausage, skinned; 1 tablespoon olive oil; 50 g freshly grated parmesan; 125 g Italian mozzarella, crumbled; 2 tablespoons chopped flat-leaf parsley; ½ clove garlic, chopped; 2 pinches chilli powder or crushed dried red chillies; 2 pinches chilli powder or crushed dried red chillies; 100 g mortadella, cut into small pieces; 100 g prosciutto, cut into small pieces; black pepper; 2 eggs, lightly beaten; 1 egg yolk; 1 heaped tablespoon dried breadcrumbs; pinch of salt; 2 tablespoons milk

Preparation info

Makes
8–10 slices

Difficulty
Medium

Appears in

How to be a Domestic Goddess

By Nigella Lawson

Published 1998

About

Pizza rustica is not a pizza in the way that we’ve come to understand it, though anyone who’s spent time in Italy might well have come across it. The word pizza simply means pie, and this term denotes a deep, pastry-encased creation, stuffed with relatively unfancy ingredients. For a non-Italian, however, these ingredients are at the upper end of the economic scale, and hardly rustica at all, and it’s for this reason I thought up my pizza rustica all’i

Ingredients

Europe
Italy
Main course
Pie
Mediterranean

Ingredients

Method