Name: Pizza Rustica Alla Parmigiana
Yield: Makes one 23 cm pie, about 12 starter servings
Cuisine: French
Ingredients: 45 g finely grated Parmigiano-Reggiano cheese; Fine sea salt and freshly ground black pepper; 340 g ricotta cheese; 4 tablespoons finely chopped fresh flat-leaf parsley; One 23 cm cake tin, 5 cm deep, lined with 1 batch Olive Oil Dough, using two-thirds for the bottom crust and the remainder for the top crust; 4 medium Hard Boiled Eggs, sliced; 2 medium eggs, well-beaten; 170 g boiled ham, thinly sliced; 170 g fresh Mozzarella cheese, thinly sliced

Preparation info

Makes one 23 cm pie, about
12
starter servings

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

I call this Italianate savoury pic by this name because I use Parmigiano-Reggiano cheese as opposed to the more typical Pecorino Romano cheese in the filling. Cooked ham, thinly sliced Mozzarella cheese, parsley-flecked ricotta cheese filling and hard-boiled eggs make for a lighter Pizza Rustica than the traditional prosciutto, dried sausage and soppressata. Serve this as part of a selection of antipasti or as the main course of a light meat.