Have You Tried Pizza Rustica, the Italian Brunch Classic?
Set aside everything you think you know about pizza. This sky-high pizza rustica is the brunch dish of your dreams! The towering pie is like a beautiful, double-crust quiche married with a charcuterie board. Some weekends call for breakfast casseroles or quiche recipes, but a big Easter brunch calls for a showstopper like pizza rustica. With a delicate egg custard, three different cured meats, and three cheeses, the name of this dish translates to "stuffed pizza" in some Italian dialects. It's hearty, filling, and will make everyone say, "wow!"
What's in pizza rustica?
Get ready to crack some eggs; this recipe uses a dozen! The custardy filling consists of eggs, ricotta, and parmesan cheese. This recipe also calls for provolone piccante, generally found at the deli counter. It is aged for longer than provolone dolce, and has a more robust flavor that stands out among all the delicious meat. Speaking of meat, this is where the fun begins. This recipe uses soppressata, smoked ham, and prosciutto. Some recipes call for other meats including seared Italian sausage, capicola, and pepperoni. This recipe works well with swap-ins as long as it is the same amount of meat as the original. Soppressata can be replaced with any dry salami; a spicy calabrese would be delightful! The deli counter also generally has an array of smoked hams. Use this opportunity to taste different types if the deli allows.
How do you make the crust for pizza rustica?
Pizza rustica is made with a simple all-butter pie crust. The dough is enriched with eggs giving it a golden hue. It also has apple cider vinegar which helps with the dough's elasticity, making it easier to work with. While it is fun to work a dough together by hand, a food processor can also come in handy to blitz the dough together in a flash.
Do you need a special pan for pizza rustica?
You'll need a 9-inch springform pan to make pizza rustica—yep, the same pan you use to make cheesecake! Springform pans have tall sides, which is exactly what pizza rustica needs to hold in all the filling. Plus, there's no need to pry it out of the pan thanks to a springform pan's removable sides.
Does pizza rustica need to be refrigerated?
In order to maintain its structure, the crust must be cooled completely in the pan before slicing. This also makes it easy to cut clean, even slices. Pizza rustica is generally served cold or at room temperature; however, slices can be covered in foil and reheated in a 325-degree oven. Any leftovers, however, should definitely be refrigerated due to the eggs, dairy, and meat in the filling.
What do you serve with pizza rustica?
Pizza rustica is a meal in itself, however, it would be delicious with a vibrant fruit salad.
Yields: 8-10 servings
Prep Time: 30 mins
Total Time: 3 hours
Ingredients
For the Crust:
3 1/2 c.
all-purpose flour
1 1/2 tsp.
kosher salt
1 tsp.
granulated sugar
1 1/4 c.
unsalted butter, cubed and chilled
2
large eggs
4 tbsp.
ice water, plus more as needed
1 tbsp.
apple cider vinegar
For the Filling:
10
large eggs, divided
1
(15-oz.) container whole milk ricotta
3/4 c.
grated parmesan cheese, divided
1 tsp.
garlic powder
1/2 tsp.
ground black pepper
6 oz.
provolone piccante
1/4 lb.
thinly sliced soppressata salami
1/4 lb.
thinly sliced smoked ham
1/4 lb.
thinly sliced prosciutto
1/2 c.
chopped fresh Italian parsley
Directions
For the crust: In a large bowl, whisk together the flour, salt, and sugar. With a pastry cutter or your fingers, gradually work the butter into the flour until dime-sized pieces remain. In a small bowl, whisk together the eggs, ice water, and apple cider vinegar. Add the egg mixture to the flour mixture 1 tablespoon at a time, mixing gently after each addition. Stir together until the ingredients are incorporated and the mixture holds together when pinched together with your fingers. Stir in 1 more tablespoon of ice water if the dough is too dry.
Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined. Divide into 2 balls, 1 with ⅔ of the dough and the other with the remaining ⅓. Flatten each into a disk shape (with minimal cracks). Wrap with plastic wrap and refrigerate for 1 hour (or up to 2 days).
Preheat the oven to 350°F.
Remove the large disk of pie dough from the refrigerator and let it rest for 15 minutes until it is soft enough to roll. On a lightly floured surface, roll the pie dough into a 16-inch round. Transfer the crust to a 9-inch springform pan, pressing the dough into the bottom and up the sides. Trim the excess dough until it lines up with the top of the pan. Refrigerate for 20 minutes while you prepare the filling.
For the filling: In a large bowl, beat together 9 eggs, the ricotta, 1/2 cup of parmesan, garlic powder, and pepper until the eggs are broken up and the mixture is well combined.
Dice the provolone, soppressata, smoked ham, and prosciutto into 1/2-inch pieces. Fold the provolone, soppressata, smoked ham, prosciutto, and parsley into the filling. Add the filling to the chilled pie crust.
On a floured surface, roll out the remaining disk of dough into a 10-inch round. Carefully lay the dough over the filling, roll and fold the overhang from the bottom crust over the top crust, pinching to seal. Cut a few 1-inch slits in the top crust.
In a small bowl, beat the remaining egg; brush the crust with the egg wash. Place the pan on a baking sheet.
Bake until the crust is deeply golden and a toothpick inserted in the center comes out clean, 1 hour and 15 minutes to 1 hour and 25 minutes; sprinkle the top of the pie with the remaining 1/4 cup of parmesan after 45 minutes.
Transfer to a cooling rack and let cool for 2 hours before refrigerating or serving.
Tip: Take advantage of your deli counter! Not only is meat from deli counters cheaper than pre-packaged meat products, it's also sliced fresh.
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