Recipe by Alan in SW Florida
It wouldn't be the Easter holiday without Pizza Rustica. Traditionally served at an Easter brunch or dinner, this pie is also a great brunch option on any day. There are many variations of this recipe, but this is my favorite. This is adapted from the recipe from Carlo's Bakery in Hoboken, New Jersey.
- 6 cups all-purpose flour, plus more as needed
- 1⁄4 teaspoon salt
- 1 lb salted butter, chilled and cut into large pieces (4 sticks)
- 5 large eggs, beaten
- 1 1⁄4 cups ice water
- 12 ounces prosciutto, cut in 1/4-inch dice
- 8 ounces boiled ham, cut into 1/4-inch dice
- 8 ounces pepperoni, cut into 1/4-inch dice
- 8 ounces soppressata, cut into 1/4-inch dice
- 8 ounces mozzarella cheese, cut into 1/4-inch dice
- 8 ounces provolone cheese, cut into 1/4-inch dice
- 2 lbs whole milk ricotta cheese
- 4 ounces grated pecorino romano cheese
- 10 large eggs, beaten
- 1 teaspoon fresh ground pepper
- 1 large egg, beaten (for brushing crust)
Directions See How It's Made
- FOR THE DOUGH: In a large bowl, whisk together 6 cups flour and the salt. Using a pastry cutter, or a large fork, or two knives, cut the chilled butter into the flour until the mixture resembles coarse crumbs. Add the eggs and knead for 1 minute. Add about 1 1/4 cups ice water, a little at a time, to form a cohesive dough. Knead the dough on a lightly floured surface until it forms a large smooth ball, about 5 minutes. Cover with plastic wrap and set aside for 30 minutes.
- FOR THE FILLING: Mix the meats, cheeses, the 10 eggs, and pepper in a large bowl.
- Preheat the oven to 350 degrees.
- Divide the dough into two pieces: two-thirds for the bottom crust and one-third for the top. On a lightly floured surface, roll out the larger portion of the dough into a rectangle to line the bottom and sides of a 10x15-inch glass baking dish, with a little overhang.
- Add the filling and smooth it lightly. Moisten the edges of the dough with a little water.
- Roll out the remaining dough to cover the top of the dish with some overhang. Trim off excess dough and crimp the edges to seal. Poke several sets of holes across the top with a fork.
- Bake for 45 minutes. Remove from oven and brush top and edges with the beaten egg, then return to the oven and bake until golden brown, another 45 minutes.
- Let cool completely before serving.