The only thing that Pizza Rustica has in common with pizza is the name. It’s a savory meat and cheese pie baked in a sweet egg pastry, called pasta frolla. The dish’s origin is around Naples and it’s a traditional Easter dish.
- 2 C. flour
- 2 egg yolks
- pinch salt
- 8 T. butter, cut into small pieces
- 3 T. ice water
- 2 T. sugar
Mix all ingredients; knead briefly, preferably on a cold surface. Shape into a ball, wrap in wax paper, and refrigerate for at least one hour.
- 2 egg yolks
- 3/4 lb. ricotta (1 1/4 C)
- 1/4 lb. prosciutto (cured or cooked), or salami, chopped coarsely
- 1/4 lb. mortadella, chopped
- 1/4 lb mozzarella, cut up in small pieces
- 2 T. grated Parmigiano
- S & P
Beat egg yolks in a bowl; add the ricotta, beat until creamy. Add the meats, cheese, S & P. Mix thoroughly.
Preheat oven to 375°F. Thickly butter the inside of a 1 quart soufflé dish or ovenproof ceramic dish.
Cut off 1/3 of the pastry dough and, over wax paper, roll it into a circle large enough to line the bottom of the baking dish and come up a little on the sides. Fit into the dish. Cut off another 1/3 of the dough and roll into rectangular strips as wide as the dish is deep. Line the sides of the dish with these strips, overlapping if necessary. Smooth with your fingers and seal all the seams.
Pour all the filling into the dish. Press lightly to remove air bubbles. Roll out the rest of the dough into a disk large enough to cover the top. Place it over the filling and press the edges tightly against the side lining to form a tight seal. Trim the dough where it comes up higher than 1/2 inch above the top of the pizza; fold the rest of it down. Smooth all rough connections with a moistened finger tip.
Place in the upper level of the oven and bake 45 minutes until the top has turned a golden brown. Do not open the door during this time. If after 45 minutes the crust is not brown enough, turn up the heat to 400°F and bake for another 6-8 minutes.
When cool, serve directly from the baking dish or unmold by inverting onto a plate. Serve warm (not hot) or at room temperature. This also makes for a great picnic dish.
(Adapted from Marcella Hazan, More Classic Italian Cooking)