EASTER SAVORY PIE (PIZZA RUSTICA) RECIPE BY TASTY

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Easter Savory Pie (Pizza Rustica) Recipe by Tasty image

Here's what you need: warm water, sugar, olive oil, instant yeast, all-purpose flour, salt, large eggs, ricotta cheese, fresh parsley, grated pecorino romano, ham, pepperoni, provolone cheese, salami, prosciutto, bread crumbs, large egg

Provided by Matthew Johnson

Categories     Breakfast

Yield 16 servings

Number Of Ingredients 17

2 cups warm water
1 tablespoon sugar
½ cup olive oil
1 tablespoon instant yeast
5 ½ cups all-purpose flour
1 tablespoon salt
10 large eggs
16 oz ricotta cheese
1 cup fresh parsley, chopped
4 oz grated pecorino romano
8 oz ham, boiled, cubed
8 oz pepperoni, cubed
8 oz provolone cheese, cubed
8 oz salami, hard, cubed
4 oz prosciutto, chopped
1 ½ cups bread crumbs
1 large egg, beaten

Steps:

  • In a large mixing bowl, combine the warm water, sugar, olive oil, and instant yeast.
  • Add the flour and salt, and mix the dough together with a wooden spoon until it forms a ball. Then knead the dough for 1 minute, or until it feels smooth and springy.
  • Cover the dough in the bowl with a kitchen towel or plastic wrap. Let rise in a warm place for 2 hours.
  • Preheat the oven to 350°F (180°C).
  • In a large bowl, add 10 eggs, ricotta, parsley, and Pecorino Romano. Whisk the mixture until smooth.
  • Add the ham, pepperoni, provolone, hard salami, prosciutto, and bread crumbs. Fold in the cubed meats and cheeses. The texture should be thick and slightly wet.
  • Once the dough has doubled in size, dump it onto a floured surface, knead for 2 minutes, and shape it into a ball. Roll the dough out to a rough circle, about ¼-inch (½-cm) thick.
  • With a pizza cutter or knife, cut out a large disc that is 2 inches (5-cm) wider than a 9-inch (23-cm) springform pan or round baking dish. With the rest of the dough, cut thick strips about 9 inches (23-cm) long and 1 inch (2 cm) thick.
  • Transfer the dough disc into the springform pan or baking dish. Gently press the dough against the bottom and sides of the pan, allowing the excess to hang over the sides.
  • Pour the egg, cheese, and meat mixture into the pan. Pack the filling down and smooth the top with a spatula.
  • Weave the strips of dough on top to create a decorative pattern. Trim any excess dough, then fold and crimp the edges. Brush the top with egg wash.
  • Bake the pizza rustica for 2 hours, or until the filling is cooked through and the pizza dough has browned.
  • Let the the pizza rustica cool completely. Remove from the pan. Chill in the refrigerator overnight on a wire rack.
  • Enjoy!

Nutrition Facts : Calories 625 calories, Carbohydrate 44 grams, Fat 34 grams, Fiber 1 gram, Protein 31 grams, Sugar 2 grams

Erika Montijo
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5 stars! This recipe is amazing. I highly recommend it.


bigas suport
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This is the best pizza rustica I've ever had. The crust is flaky and the filling is cheesy and flavorful.


Abdul Nafay
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Delicious! This recipe is a keeper. I'll be making it again and again.


dax singletary
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This was my first time making pizza rustica and it turned out great! I followed the recipe exactly and it was easy to do. I'm definitely going to make this again.


Imtiaz Khan
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I'm not a huge fan of pizza, but this recipe changed my mind. The combination of flavors and textures was amazing. I especially loved the crispy crust.


sangam sherpa
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This recipe was easy to follow and the results were delicious. I made a few changes, like using a different type of cheese and adding some chopped herbs. It was a great way to use up leftover Easter ham.


Aftab don
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I made this pizza rustica for a party and it was a huge success! Everyone loved it. I think the key is to use high-quality ingredients. I used fresh mozzarella and homemade pesto, and it really made a difference.


Aqramz kabotiq
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This pizza rustica was a hit! The flavors were well-balanced and the texture was perfect. I especially loved the gooey mozzarella and the crispy crust. I'll definitely be making this again.