Pizza Rustica for Easter
Why only stick to the traditions you know? Holidays are a fabulous excuse to discover new ones. This Easter I experimented with Pizza Rustica. A true family dish that seems to have endless variations. I combined bits of inspiration from about four different recipes. Therefore, you should consider the below recipe as no more than a guideline. Especially the pastry seems to come in many different forms: from pizza dough to thin layers of flaky pastry.
As you serve this pie at room temperature it would also make for a great picnic dish.
280g (2 cups) flour
30g (¼ cup) sugar
¼ tsp salt
½ tsp baking powder
120g (1/2 cup) cold, unsalted butter, cut into cubes
2 large eggs
900g (2 lb) ricotta
220g (8 oz) mozzarella
80g (1 cup) parmesan and/or pecorino
100g (3,5 oz) Salami (one or two different types)
80g (3 Oz) Prosciutto
1 bunch of flat-leaf parsley
1/4-1/2 tsp ground nutmeg
1 1/2 tsp ground black pepper
¼ tsp salt
- Combine flour, sugar, salt and baking powder in a food processor and pulse to mix.
- Cut the butter into cubes and evenly distribute over the flour.
- Pulse again until mixture resembles fine breadcrumbs.
- Add the eggs and continue to pulse until dough forms a ball.
- Remove dough and divide into two pieces – one of them a little larger than the other. Shape two disc and separately wrap in cling film.
- Chill for at least half an hour (or up to over night).
- Into a large bowl, break 3 eggs and beat thoroughly.
- Add the ricotta and stir to incorporate thoroughly.
- Cube the mozzarella. Grate the parmesan. Cube the meat. Chop parsley.
- Add all the ingredients to the ricotta.
- Season with salt, pepper and nutmeg. Stir again to incorporate.
- Refrigerate the filling until you are ready to assemble the pie (you can prepare the filling the day before).
- When you are ready to make the pie. Heat the oven 190C (375F).
- Prepare a round cake tin by lining the base with baking paper.
- Roll out the larger disc of dough first. Place in the cake tin. Allow the edges to hang over the side.
- Spoon in filling and smooth the surface. Using a table spoon make four evenly spaced indentations.
- Break the eggs into the indentations.
- Fold the overlapping edges towards the center.
- Roll out the second disc. Cut the pastry the size of the cake tin and use it to cover the pie. Press the edges together (you can use a fork).
- Cut the leftover pastry into leaves and decorate the pie.
- Cut a cross into the center of the pie as a vent.
- Lightly beat the last egg and brush onto the pie.
- Place the pie in the oven and bake for 50-80 minutes. Check the pie after about 30 minutes. If it is browning too fast, cover loosely with aluminum foil.
- To check if the pie is done insert a knife into the air vent. It should come out clean.
- Once done, remove from the oven and allow to cool slightly. Remove the ring of the cake tin.
Allow to cool to room temperature before serving.