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Ingredients
For the filling:
- 2 1/2 to 3 lbs coldcuts (1100 g to 1350 g) prosciutto/soppressata/ham/mortadella/salame any of your choice
- 2 lbs ricotta drained overnight or impastata (900 g)
- 1 lb basket cheese (if you can’t find it just add an extra 1 lb ricotta)(450 g)
- 1 lb mozzarella cubes (450 g)
- 1 lb provolone cubed (450 g)
- 6 eggs plus 1 for egg washing
- 1 cup Pecorino Romano and/or Parmigiano Reggiano grated
- Lots of fresh cracked black pepper
For Crust:
- 4 1/4 cups flour (625 g)
- 1/2 cup sugar (100 g)
- 1 tsp baking powder
- 2 sticks salted butter (8 ounces) (225 grams)
- 5 large eggs room temperature plus 1 egg for egg wash
Instructions
For the Crust:
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In a stand-up mixer using a hook attachment add flour, sugar, and baking powder, now add the cold butter. Mix until it resembles sand.
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Add eggs one at a time until a soft dough forms. If it seems a little dry add a little ice water one tablespoon at a time.
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Cover with plastic wrap and let it rest in the refrigerator for 30 minutes.
For the Filling:
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Drain the ricotta overnight in the refrigerator.
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Cut up all the cheeses and cold cuts. (I had my deli slice about 1/2 inch thick slices of cold cuts).
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Beat eggs and add lots of fresh cracked pepper and grated cheeses. Combine the ricotta in it and mix well.
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Now you can add all the ingredients together.
Putting it all together:
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Roll the dough to 1/8 of an inch thickness and cover the pan. Trim the sides and you’ll use that dough to make the top cover.
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Prick the bottom with a fork. Add mixture and flatten evenly with a spoon.
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Roll out dough and use your cover top. Trim the sides and roll the borders using your thumb and index fingers. Prick the top so that steam can escape. Beat an egg and with pastry, brush the egg wash the top.
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Bake at 350 degrees Fahrenheit (180 degrees Celsius) until golden. (Mine baked 1 1/2 hours).
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Let it cool completely before cutting.
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Pizza Rustica is typically made on holy Saturday to be enjoyed on Easter Sunday. This recipe can be cut in half and made in a 10-inch springform pan.
