Pizza Rustica

Name: Pizza Rustica
Yield: Serves 12
Cuisine: Italy
Ingredients: Salt and freshly ground black pepper; ¼ cup chopped fresh flat-leaf parsley; Pinch of ground cinnamon or freshly grated nutmeg (optional); Salt and freshly ground black pepper; Lightly beaten egg for brushing; Pinch of ground cinnamon or freshly grated nutmeg (optional); ¼ cup sugar; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup chilled unsalted butter; 2 eggs, lightly beaten; About 4 tablespoons ice water; 2 tablespoons olive oil; ½ pound sweet Italian sausages; ½ pound lean pork, cut into ½-inch cubes; ¼ pound mortadella, diced (optional); 4 cups (about 2 pounds) ricotta cheese; ½ pound fresh mozzarella cheese, cut into ½-inch cubes; ½ pound fresh mozzarella cheese, cut into ½-inch cubes; ½ pound provolone cheese, cut into ½-inch cubes; ½ cup grated Parmesan cheese; 6 eggs, lightly beaten; 2½ cups (all-purpose) flour

Rustic Meat-and-Cheese Pie

Preparation info

Serves
12

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

This pie is rich and filling, so you don’t need to cat much of it. A small slice is the perfect foil for a glass of red wine. The sweet crust is typical of the Abruzzo. Pizza rustica is also popular in and around Campania, and therefore with the Italo-American community of southern Italian descent living on the East Coast of the United States.

Ingredients

Europe
Italy
Pastry
Mediterranean
Spicy
Pie

Ingredients

Method