Description
Pizza Rustica is a classic Italian savory pie featuring a tender, buttery crust filled with layers of rich cured meats, creamy cheeses, and fresh herbs. Perfect for festive occasions or cozy family dinners, this hearty and flavorful pie offers a beautiful balance of textures and tastes that celebrate Italian tradition. Easily customizable and make-ahead friendly, it’s a comforting dish that impresses every time.
Ingredients
Units
Scale
Crust
- 1 homemade or store-bought buttery pie crust (enough for top and bottom)
Cheeses
- 1 cup ricotta cheese
- 1 cup shredded provolone or mozzarella cheese
- 1/2 cup grated Parmesan cheese
Cured Meats
- 1 cup diced pancetta
- 1 cup diced salami
- 1 cup diced ham
Others
- 4 large eggs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- Freshly ground black pepper, to taste
- A pinch of ground nutmeg
Instructions
- Prepare the Crust: Start by rolling out half of your pie dough to fit your pie dish. Lightly grease the dish, then carefully lay the dough inside. Trim any excess dough hanging over the edges. This sturdy base will cradle your rich filling perfectly.
- Mix the Filling: In a large bowl, combine ricotta, grated Parmesan, shredded mozzarella, diced cured meats, and chopped herbs. Beat in the eggs and season with fresh black pepper and a pinch of nutmeg. Mix until everything is evenly distributed for uniform flavor in every bite.
- Fill the Pie Crust: Pour the filling into your prepared crust, smoothing it down gently. The mixture should fill the crust to just below the rim, giving room for the top crust without overflowing.
- Cover with Top Crust: Roll out the remaining dough and gently place it over the filled pie. Seal the edges by pinching the top and bottom crusts together, then crimp for a decorative finish. Make a few small slits on top to allow steam to escape during baking.
- Bake Until Golden: Preheat your oven to 350°F (175°C) and bake the pie for 60-75 minutes until the crust is golden brown and the filling is set. Let it cool slightly before slicing to keep the slices intact.
Notes
- Chill the Dough: Keep your pie dough chilled before rolling to prevent it from shrinking during baking.
- Drain Excess Moisture: If using fresh mozzarella, drain it well to avoid a soggy pie.
- Even Meat Distribution: Dice the cured meats into uniform pieces so every slice has balanced flavors.
- Rest Before Cutting: Allow the pie to rest at least 20 minutes post-bake for cleaner slices.
- Use Fresh Herbs: Fresh parsley or basil elevates the aromatic freshness dramatically.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 120 mg