Pizza Rustica with a Twist

Ingredients

• For the crust: For the crust:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 2 tablespoons ice water 2 tablespoons ice water
• For the filling: For the filling:
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 1 cup (100g) grated mozzarella cheese 1 cup (100g) grated mozzarella cheese
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 4 ounces (113g) prosciutto, diced 4 ounces (113g) prosciutto, diced
• 4 ounces (113g) salami, diced 4 ounces (113g) salami, diced
• 4 ounces (113g) pancetta, diced 4 ounces (113g) pancetta, diced
• 4 large eggs, beaten 4 large eggs, beaten
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil 1/4 teaspoon dried basil

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 20g (1g sugars)
• Protein: 20g
• Fiber: 1g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   In a separate small bowl, whisk together the eggs and ice water. Pour the egg mixture into the flour mixture and stir until the dough comes together.
3. 3.
   Turn the dough out onto a lightly floured surface and knead it gently for a minute until it becomes smooth. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 375°F (190°C). Grease a 9-inch (23cm) round baking dish.
5. 5.
   In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, diced prosciutto, salami, pancetta, beaten eggs, black pepper, dried oregano, and dried basil. Mix well until all the ingredients are evenly incorporated.
6. 6.
   Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface to fit the bottom and sides of the greased baking dish.
7. 7.
   Carefully transfer the rolled-out dough to the baking dish, pressing it gently into the bottom and sides.
8. 8.
   Pour the filling mixture into the prepared crust, spreading it evenly.
9. 9.
   Fold any excess dough over the top of the filling, creating a rustic edge.
10. 10.
    Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is set.
11. 11.
    Remove from the oven and let it cool for at least 15 minutes before slicing and serving.

Treat your ingredients with care...

• Prosciutto — Make sure to dice the prosciutto into small pieces to ensure even distribution throughout the filling.
• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar flavor.
• Ricotta cheese — Drain any excess liquid from the ricotta cheese before adding it to the filling to prevent a watery texture.
• Mozzarella cheese — Use low-moisture mozzarella to avoid excess moisture in the filling.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.

Tips & Tricks

• For a vegetarian version, omit the cured meats and add sautéed vegetables like spinach, mushrooms, and bell peppers to the filling.
• Experiment with different cheeses such as fontina or gorgonzola to add a unique twist to the flavor profile.
• Serve the Pizza Rustica warm or at room temperature for the best taste and texture.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.
• Pair this dish with a fresh green salad to balance the richness of the filling.

Serving advice

Slice the Pizza Rustica into wedges and serve as a main course or as part of a brunch spread. It can be enjoyed on its own or accompanied by a side salad.

Presentation advice

To enhance the presentation, garnish the top of the Pizza Rustica with fresh basil leaves or sprinkle some grated Parmesan cheese over the crust before baking.