Pizza Rustica

A traditional Easter dish, but my family likes to make it during the holidays. It’s typically gone before it completely cools, but it’s good cold too. Also, be sure to refrigerate it, since it’s full of meat, cheese, and eggs.

You will need a package of pastry dough, follow the package directions for handling. I use Pepperidge Farm.

  • 1 package (2 sheets) of pastry dough – rectangle shaped, not circle
  • 1 lb. of ricotta cheese (not the fat-free crap)
  • 1 thick slice of smoked ham (diced in small pieces, about 1/2 pound)
  • 1 thick slice of Genoa salami (diced in small pieces, about 1/2 pound)
  • 1 lb of mozzarella cubed small or grated
  • pepper (I like it to taste peppery)
  • 1 cup of parmesan¬†cheese
  • 4 eggs
  • 1/2 a stick of butter

Simple prep and cooking – takes less than an hour total. Note that in no step here do you add salt – it’s typically not necessary with all of the cold-cuts and parmesan.

  1. Roll out the pastry sheet on a floured work surface. Roll it out so that it fits into the 13×9 lasagna pan and flops over the edges no more than 1/2″ or so. Line the lasagna pan with the pastry sheet you just rolled out, saving the other sheet for the top.
  2. Mix up the ricotta, meats, mozzarella, and parmesan in a large mixing bowl.
  3. Scramble the eggs in a separate bowl.
  4. Mix the scrambled eggs into the large mixing bowl with the rest of the ingredients.
  5. Dump the contents of the bowl into the baking dish lined with the pastry.
  6. Roll out the second pastry sheet so it’s large enough to fit over the contents of the lasagna pan.
  7. Put the second pastry sheet on top of the pizza. Crimp the edges from the bottom sheet onto the top. Feel free to cut off any excess so you don’t have super doughy edges, unless you like that sort of thing.
  8. Pierce the top with a knife about a dozen times.
  9. Melt the butter in the microwave. Brush the butter over the top of the pastry sheet. You could also use a milk or egg wash if you like.
  10. Bake on the bottom of a 375-degree oven for 20 minutes, then move it up to the top shelf and bake it for another 10 minutes.

These are the pastry sheets I use:

This is what the finished product looks like:

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