Pizza Rustica

5 from 2 ratings

This traditional Italian pizza rustica recipe has a savory and flavorful ricotta filling baked inside an all-butter pie crust. The traditional Easter dish is baked in a springform pan, which gives it the look of a deep dish pizza.

Prep Time30

Cook Time45

Chill3

Total Time4 15

Course: lunch

Cuisine: Italian

Servings: slices

Author: Chef Lindsey

Ingredients

2 crusts pâte brisée 2 x this all-butter pie crust recipe
30 ounces ricotta or 2, 15 oz containers
6 ounces fresh mozzarella smashed
6 large eggs well beaten, for filling
3 hard boiled eggs chopped
3/4 pound cured meat paper or casings removed and diced
3/4 teaspoon kosher salt
2 teaspoons black pepper
1 1/2 tablespoons fresh basil minced
1 1/2 teaspoons fresh oregano finely chopped
1 tablespoon lemon zest
2 teaspoons red pepper flakes
1 egg for egg wash

US Customary - Metric

Instructions

Make a double batch of either my all-butter pie crust recipe or vodka pie crust recipe.
Divide the pastry dough into two unequal portions, approximately 2:1 (1/3 for the top and 2/3 for the bottom/sides). Wrap in plastic wrap and chill for at least 2 hours.
When you are ready to assemble the pizza, roll out each section of dough on a lightly floured work surface until it is approximately 1/8 inch thick. Refrigerate between parchment paper for at least 30 minutes.
Let the larger piece of dough warm up slightly, then line a springform pan with pastry dough. Make sure the sides overlap ½ inch. You can cut off any pieces of excess dough for decorations.
In a large mixing bowl, mix all ingredients for the filling together and spoon into the lined pan.
Smooth the top of the filling with the back of a spoon or a small offset spatula.
If desired, cut out decorative vents on the remaining small pastry. Then, place the smaller round of pastry on top of the filling.
Take the lower and upper pieces of dough, pinch and roll them inwards toward the top of the pizza rustica.
Chill the entire pizza while you make any desired decorations.
In a small mixing bowl, beat the last egg for egg wash. Brush the top of the pizza rustica with beaten egg and use the egg wash to add any pie dough decorations you made. I love to layer them and get creative! Use braids, twists, and cut outs to enhance the top.
Chill the whole dish for 30 minutes to an hour.
Preheat the oven to 350°F convection (with fan) or 375°F conventional (no fan)
Bake for 45 minutes to an hour or until a cake tester comes out clean. Be sure the top is a nice golden brown - no one likes raw pie dough. Serve at room temperature.

Notes

Yield –1, 9-inch Springform pan

Presentation – Pizza rustica needs to sit at least two hours at room temperature before slicing. The filling needs time to set to help you achieve the perfect slice. Chilling overnight is better.

Flavor Tips –You can use dried spices, but fresh herbs are better. There is a giant difference in the flavor of fresh basil and dried, which can be bitter and off-putting. Using the prepared basil paste in the refrigerated section of most supermarket produce aisles is much preferable if you do not wish to chop your own!

Storage –Store the baked, cooled pizza rustica well wrapped at room temperature for 3 days, in the refrigerator for a week, or in the freezer for up to 3 months.

Nutrition