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Chef John's Pizza Rustica
Chef John's Pizza Rustica
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Prep Time:
50 minutes
Cook Time:
75 minutes
Total Time:
210 minutes
Italian Easter pie with eggs, ham, salami, pepperoni, and cheeses - a flavorful twist on classic pizza.
Ingredients:
  • 1 large egg
  • 2.5 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 0.5 cup very cold butter, cut into pieces
  • 2 tablespoons olive oil
  • 1 large egg, beaten
  • 4 tablespoons cold water, or more as needed
  • 1 (16 ounce) container ricotta cheese, drained
  • 8 ounces low-moisture mozzarella cheese, cubed
  • 2 ounces grated Pecorino Romano cheese
  • 0.5 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 7 large eggs, beaten
  • 0.75 pound cooked, crumbled Italian sausage
  • 0.25 pound smoked ham, cubed
  • 0.25 pound salami, cubed
  • 0.25 pound pepperoni slices, cut into strips
  • 1 teaspoon water
Instructions:
  • To make the crust, mix flour, salt, butter, and olive oil in a large bowl until it looks like coarse crumbs. Create a well in the center, pour in the egg, and mix with a fork for about 1 minute. Add cold water and briefly mix with a fork. Use your hands to form a ball. If the dough is dry, add more water, 1 teaspoon at a time, until it comes together.
  • Place your dough on a work surface and gently shape it into a disk. Cover it with plastic wrap and let it chill in the refrigerator for at least 1 hour.
  • Prepare the filling by combining drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni in a bowl. Mix thoroughly until fully combined; do not be concerned with overmixing. Cover and refrigerate until needed.
  • Preheat the oven to 450 degrees F (230 degrees C) while preparing a 9-inch springform pan by greasing with olive oil and dusting with flour.
  • Place dough on lightly floured surface. Reserve 1/3 for top crust. Roll out remaining dough into a 15-inch circle, 1/8 inch thick. Transfer to prepared pan. Fit dough into bottom and up sides of pan, avoiding stretching. Trim excess dough, dampen with water, and patch any gaps.
  • Pour the filling into the pan, press it firmly to eliminate air pockets, and then smooth the top.
  • Roll out the remaining dough into a circle slightly larger than the pan. Carefully lift the dough using the rolling pin and place it over the filling in the pan. Gently press the top crust to seal it with the edges of the bottom crust.
  • Combine the egg and water in a small bowl to make the egg wash.
  • 1. Apply egg wash to cover the dough completely. Remove any extra dough if preferred. Fold the edges of the dough down over the top crust and seal completely by crimping with your fingertips. Give it one more light egg wash for a glossy finish.
  • Put in the middle of the oven, then lower the temperature to 350 degrees F (175 degrees C). Bake until the top crust turns a lovely golden brown, approximately 1 hour and 15 minutes.
  • Take out of the oven and cool for 10 minutes. Gently remove the ring and cool for an additional 15 minutes before cutting into wedges.

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