Pizza Rustica Recipe • A Traditional Italian Easter Pie | Club Foody

 

Easter is a well-celebrated Holiday around the world. If you religiously follow the tradition, Easter is the conclusion of Lent which is a 40-day fast. I remember some of my great-aunts cutting out certain foods 🍩 or activities (no more bingo during that time period) to mimic Jesus’s journey into the dessert.
 
To commemorate the end of the fast, an assortment of delicious meals and sweets will be enjoyed 😋. In Britain, there’s Hot Cross Buns while in Greece, it’s Tsoureki. Pashka is a traditional one in Russia whereas in Mexico, its Capirotada. In our backyard, we like our Easter Ham.
 
In Italy, the list is quite long 📜. There’s Italian Wedding Soup, Pizzelle, Torta Pasqualina, Scarcella, Columba di Pasqua, Impanata Ragusana, Tiramisu, Abbacchio a Scottadito, Ricotta Pie, Lemon Gelato, Limoncello Panna Cotta, and many more including this one… Pizza Rustica!
 
This pizza is certainly not your ordinary everyday pizza. This southern Italian recipe is stuffed with a delicious assortment of meats and cheeses plus a few added ingredients. Typically made the day before and served at room temperature the next day, this is an incredible meal to enjoy on Easter Sunday 🐰.
 
The crust is what takes the most time ⏰. It’s similar to my Foolproof Pie Dough recipe with a few small changes. After it’s done, it’s rolled out to about 18-inch round by 1/8-inch thick – the pizza is pretty big! The size of the springform I use is 10 x 3 so all the goodness can fit in it.
 
The filling for the Pizza Rustica is slightly different from the traditional recipes. Besides using ham, pepperoni and salami (prosciutto or mortadella can also be added), I add other unconventional ingredients. There’s Hot Italian Sausage along with sautéed onions, peppers and garlic 🧄. After being well drained, they go into a big bowl.
 
After the meats come the cheeses 🧀. I opt for ricotta, also well drained the day before making the recipe, Mozzarella and Parmesan. Other times, I might swap the Mozza for Fontina and the Parmesan for Parmigiano Reggiano.
 
There are also seasonings that go into the bowl… Italian seasoning, freshly ground black pepper and fresh chopped parsley. I don’t add any salt for one simple reason… the deli meat including the cheeses are loaded with sodium but if you’re a salt junkie 🧂, go ahead!
 
When the top crust is placed, folded, crimped, and brushed with egg wash, it’s now transferred to a 450ºF preheated oven. As soon as the torta is in the oven, the temperature is reduced to 350ºF. From here, it’s baked for 1:15 hours to 1:20 hours or until the top crust is golden brown 🥧.
 
It’s placed on a wire rack to rest for 15 minutes before unlatching and removing the collar. When it’s time to transfer the pizza to a stand or serving plate, I like to wait a good 45 minutes. I simply use a very hard plastic spatula that I slice between the bottom of the pie and the pan and carefully move it to its final destination.
 
Made the day before and served at room temperature on Easter Sunday, this Pizza Rustica is the perfect meal to enjoy! With a multitude of delicious ingredients, piled high and deep, this is a flavorful Italian recipe to make for the occasion! Surprise everyone by serving this mouthwatering pie! 😉
Bon Appétit!🍽
 
Here are several more Easter recipes for you to enjoy…😀
– Gougères aka Cheese Puffs
– Grand Curaçao Orange Glazed Ham
– Baked Greek Pita Wedges
– Mediterranean Leg of Lamb
– Paçoca
– Roast Beef with Fresh Herbs
– Crown Roast of Pork
and for even more holiday-ish recipes 🐰🎄, click on this link… Recipe Category • Holidays & Events

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/pizza-rustica/

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