Pizza Rustica

READY IN: 2hrs
Recipe by evelynathens

A pizza is a pie, but this looks more like a pie the way we think of it. A top and bottom crust enclosing a yummy filling. This is substantial. Just a green salad and a glass of wine please.

Top Review by Sassy Syrah

This is exactly what it says. A real man's pie. My darling loved it so much, he has been eating the leftovers for breakfast. I substituted pancetta for the proscuitto and it came out fine. I also only used 500g mozzarella. It was such a talking point, that at a dinner the next night, I gave my guests some pie to take home and the recipe.. Absolutely wonderful and I very rarely make my own pastry, especially without the food processor. The instructions were easy to follow and well written.

Ingredients Nutrition


  1. Make dough: In a large bowl combine flour, sugar and a pinch of salt.
  2. Add the butter and blend mixture until it resembles coarse meal.
  3. Stir in oil and 1/3 to ½ cup ice water, 1 tblsp at a time, to form a soft dough.
  4. Knead dough lightly on a floured surface until it is smooth, halve the dough and chill it, wrapped in plastic wrap, for 30 minutes.
  5. Roll half of dough (leave other half in fridge) into a circle 1/8 inch thick and fit into a buttered 12 inch round baking pan, 2 inches deep, leaving a 1 inch overhang.
  6. Chill shell.
  7. Preheat oven to 350 degrees F.
  8. Make filling: In a very large bowl combine eggs and stir in ricotta, a little at a time, until mixture is blended well.
  9. Stir in meats, cheeses and pepper and combine well.
  10. Spoon into shell.
  11. Roll remaining dough into a circle large enough to cover the top of the pie and cover pie.
  12. Crimp edges together firmly, brush pie with egg wash and cut slits on top.
  13. Bake for 1 hour and 15 minutes to 1 ½ hours, or until top is golden-brown.
  14. Let stand for 15 minutes before cutting.

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