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Pizza rustica
Pizza rustica
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Savory golden pastry filled with four meats and four cheeses for a decadent pie-pizza fusion.
Ingredients:
  • 600g (4 cups) plain flour
  • 0.60 gm sea salt
  • 300g butter, chilled, chopped
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) iced water
  • 400g fresh ricotta
  • 200g sliced prosciutto, cut into 1cm pieces
  • 150g sliced ham, cut into 1cm pieces
  • 150g pepperoni, cut into 1cm pieces
  • 150g mortadella, cut into 1cm pieces
  • 100g mozzarella, cut into 1cm pieces
  • 100g provolone, cut into 1cm pieces
  • 60g (3/4 cup) coarsely grated pecorino
  • 62.50 ml chopped fresh oregano
  • 6 eggs
Instructions:
  • Combine flour, salt, and butter in a food processor until it forms fine breadcrumbs. Add the egg and water and pulse until the dough begins to come together. Transfer the dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • In a large bowl, blend together the ricotta, prosciutto, ham, pepperoni, mortadella, mozzarella, provolone, pecorino, oregano, and 5 eggs to create the delicious ricotta filling.
  • Preheat your oven to 180°C. Roll out the majority of the dough to a 5mm thickness. Place the pastry into a 22 x 32cm baking dish, ensuring the edges slightly overhang. Fill the pastry with the ricotta mixture and spread it evenly on top.
  • Roll out the remaining dough into a 24 x 34cm rectangle. Whisk the last egg in a small bowl, then brush a little onto the dough. Lay the dough over the ricotta filling with the egg-side down. Trim any extra dough and seal the edges by pinching them. Prick the surface all over with a fork. Bake for 45 minutes. Brush the top with egg and bake for another 45 minutes until golden and the filling is set. Allow to cool before serving.

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