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Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
Pizza Rustica (A Sicilian Sausage and Prosciutto Pie)
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
630 minutes
Italian Grandma's Sausage and Cheese Pies: Authentic recipe for savory double-crust pies. Perfect for appetizers or a satisfying meal with salad. Makes 2 pies.
Ingredients:
  • 2 pounds ricotta cheese
  • 2 pounds bulk Italian sausage
  • 5 large eggs, beaten
  • 1 pound shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 1 tablespoon finely chopped parsley
  • 0.25 pound prosciutto, chopped
  • freshly cracked black pepper to taste
  • 2 pounds prepared pizza dough
  • 2 tablespoons water
Instructions:
  • Line a strainer with a piece of cheesecloth, place the ricotta cheese on top, set a bowl underneath to catch drips, and refrigerate for 8 hours or overnight to drain excess moisture.
  • Preheat oven to a piping hot 400 degrees F (200 degrees C).
  • In a large skillet over medium heat, brown the sausage until crumbly for about 10 minutes. Remove excess grease and let the sausage cool.
  • In a large bowl, combine drained ricotta cheese with 5 beaten eggs and mozzarella until blended. Add cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper. Mix until fully combined.
  • Divide the pizza dough into 4 equal parts. Roll out 2 pieces into 12-inch circles. Place each circle into a 10-inch pie plate, with 1 inch of dough overhanging the edge. Divide the filling between the 2 pies. Roll out the remaining dough into 2 top crusts, place them on the pies. Fold the edges of the bottom crusts over the top crusts to seal. Crimp and flute the edges of the pie crusts.
  • In a small bowl, whisk together the 1 beaten egg with water. Brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts for steam vents.
  • Bake pies in a preheated oven for 15 minutes, then reduce oven temperature to 325 degrees F (165 degrees C) and bake until the crust is golden brown and the filling is piping hot, about 45 to 50 minutes longer. Serve at room temperature.

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