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Pizza Rustica Recipes, New York Pizza Places & Easter Pies

Updated on March 20, 2016

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!
Pie Crust:

Pizza Rustica
photo © 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?

Filling:
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).

Pizza Rustica
Pizza Rustica
  • Prep time: 1 hour
  • Cook time: 1 hour
  • Ready in: 2 hours
  • Yields: 8

Ingredients

  • 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

Instructions

  1. Never Add Salt to the above filling; there's already enough sodium in the cold cuts and grated cheese!
  2. Pie Crust:
  3. I use 2 cans of "Grand Biscuit" dough by Pillsbury (why reinvent the wheel).
  4. 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?
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Pie Crust:

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.

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 400°F for 45 minutes.

__________________________

Pie Crust:

3 eggs

2 1/2 - 3 cups bread flour

3 tablespoons of oil

a little water

Knead ingredients about 5 - 8 minutes by hand.

Filling:

1/4 cup pecorino romano grated cheese

1 basket cheese

fresh cheese in a blender

2 pounds fresh ricotta

1 mozzarella

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.

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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).

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