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Pizza rustica



The dough
  • 3 cup flour
  • 2/3 cup water
  • 1/3 cup olive oil
  • 1 teaspoon salt
The filling
  • 3 cup flour
  • 2/3 cup water
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 4 cup ricotta - sheep
  • 1 cup fresh mozzarella
  • 7 cup eggs
  • 3 cup hard-boiled eggs
  • 3/4 pound mixed cured meats such as prosciutto, sopressata, salami, etc., cut into small dice
  • 2 1/2 teaspoon salt
  • 2 1/2 teaspoon black pepper
  • 1 tablespoon fresh basil
  • 1 tablespoon fresh oregano
  • 1 tablespoon lemon zest
  • 1 1/2 teaspoon crushed red pepper flakes


Baking Directions:

For the dough: Mix together the required ingredients in a large bowl.

Let it rest for 30 minutes.

Divide into two portions.

Roll each portion out to 1/8-inch thick.

Place one portion into a spring-form pan.

Dough should overlap edge of pan by 1/4 inch.

For the filling: Preheat oven to 350 degrees.

Boil three of the eggs for 8 minutes.

Run under cool water, peel and chop.

Add all ingredients in a large bowl and mix to combine.

Pour mixture into crust.

Cover with top crust and pinch to close.

Bake at 350 for 45 minutes to one hour until top is crusty and knife inserted comes out dry.

Let cool to room temperature and serve with dressed mixed greens.

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