Pizza Rustica Recipes, New York Pizza Places & Easter Pies
Pizza Rustica, Easter Breads and Pies
Pizza Rustica translates to Rustic Pizza, an Easter pie made with Italian cold cuts and cheeses. The following is a recipe I make for Easter. Go to your local Italian Salumeria or a Little Italy near you to get some of the harder to find ingredients like basket cheese.
Never Add Salt!
photo Â© by Judy Ferony
I use 2 cans of "Grand Biscuit" dough by Pillsbury (why reinvent the wheel).
I take 3 or 4 biscuits and roll them out, slap the filling in the middle and vwella you fold it over so it's like a calzone. You can roll out the bottom and make a top the same way if you like, make sure your edges are sealed good by folding them over and then use a fork. This will make a nice rounded loaf, instead of a half-moon. Brush with egg, and make a few slits on top. You can add dough doo-dads if you want (like leaves or braids). Use a pie shell (or mini pie shells) if you want real ease. You still with me?
6 eggs (or more depends on size of egg)
1 large container of Ricotta 3 lbs.
1 lbs. mozzarella
1 basket cheese (if you can find it)
1/2 cup grated cheese
1/2 pound pepperoni
1/2 pound il done salami
1/2 pound coppa or cappy ham
1/2 pound proschiutto
The filling is flexable and if you can't find it just leave it out or put in what ever you like. What your looking for is the filling to have a nice yellow tint from the egg yolks (it shouldn't be runny).
You can add whatever Italian cold cut (panchetta, copacola or cheese) you want. You can use fontanella cheese if you can't find basket cheese. * Be creative, have fun with your food.
* Brush with egg yolk. Bake 350°F for about 45 minutes (or until golden).
- 6 eggs (or more depends on size of egg)
- 1 large container of Ricotta 3 lbs.
- 1 lbs. mozzarella
- 1 basket cheese (if you can find it)
- 1/2 cup grated cheese
- 1/2 pound il done salami
- 1/2 pound pepperoni
- 1/2 pound coppa or cappy ham
- 1/2 pound proschiutto
- Never Add Salt to the above filling; there's already enough sodium in the cold cuts and grated cheese!
- Pie Crust:
- I use 2 cans of "Grand Biscuit" dough by Pillsbury (why reinvent the wheel).
- I take 3 or 4 biscuits and roll them out, slap the filling in the middle and vwella you fold it over so it's like a calzone. You can roll out the bottom and make a top the same way if you like, make sure your edges are sealed good by folding them over and then use a fork. This will make a nice rounded loaf, instead of a half-moon. Brush with egg, and make a few slits on top. You can add dough doo-dads if you want (like leaves or braids). Use a pie shell (or mini pie shells) if you want real ease. You still with me?
More Pizza Rustica Recipes
2 3/4 cups flour
1/2 cups butter
1/2 cups warm water
Knead ingredients, put in bowl and cover for half an hour. Grease 13 x 9 pan with butter, then roll out dough and place half in pan, then layer filling.
3/4 pounds ham, sliced thin
1/2 pounds provolone cheese, sliced thin
1/2 pounds mozzarella, sliced thin
1/2 pounds hard salami, sliced thin
Then, beat 6 eggs and one cup of milk, pinch of pepper together and pour over filling. Sprinkle a little oregano and basil on top. Put rest of pie crust over top and pinch together, make a hole in the middle with a fork. Brush with egg yolk. Bake 400Â°F for 45 minutes.
2 1/2 - 3 cups bread flour
3 tablespoons of oil
a little water
Knead ingredients about 5 - 8 minutes by hand.
1/4 cup pecorino romano grated cheese
1 basket cheese
fresh cheese in a blender
2 pounds fresh ricotta
1/2 pound proschiutto
1/4 pound hot sausage
1/4 pound dried sausage
1/4 pound hot sausage
I call this type of Pizza Rustica "The Hat Box" because its like a deep dish pizza. Its made in a spring form type cake pan. The above "sausage" is more like a salami type sausage, as opposed to the raw meat type sausage you would by from a butcher.
Bake in a 350 preheated oven for 1 1/2 - 2 hours.
Judy The Foodies Pizza Picks
Ask 100 people how to make Pizza Rustica and you'll get 100 different answers.
Pizza Rustica Poll
Will you ever attempt making a Pizza Rustica for your next Holiday Party or Gathering?
The No-Knead Pizza Dough Method
Our Daily Bread Recipes
Tried and true bread recipes, Easter bread ingredient sources, and a little of this a little of that.
- John Barricelli's Grissini Recipe
This is a great recipe that is on Martha's site along with many other wonderful recipes and craft ideas.
- Bittman / Sullivan Street Bakery No-Knead Bread Recipe
If you follow this recipe to the letter, you will be very pleased with yourself; and with little effort too.
- Pizza Crust Yeast
This is a new yeast especially for making good pizza crust, by the yeast people at Fleischmann's.
Pupi Cu L'ove
Babies With An Egg
This is the Italian Easter bread with the eggs braided into them. There are Polish, Russian and Greek versions of this bread.
This recipe makes a great appetizer for the holidays or that special occasion; I guarantee your guest will clean the plate (my friends use to fight over them).