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

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.