Pizza rustica
Food Wishes · ♥ 3K likes · 158.3K views · 59 min video
Read about ricotta in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- all-purpose flour
- salt
- very cold butter
- 2 tbsp olive oil
Cut very cold sliced butter into the flour and salt with a little olive oil using a pastry cutter until like coarse crumbs.
- 1 whole egg
- cold fresh water
Make a well, mix in a beaten egg with a fork about a minute, then a splash of cold water, adding more a teaspoon at a time until it comes together.
Shape into a disk, wrap and refrigerate at least an hour so it is easier to work and the flour hydrates.
- 1 lb drained ricotta cheese
- ½ lb low-moisture mozzarella
- 2 oz finely grated Pecorino Romano
- salt
- freshly ground black pepper
- 7 whole large eggs
- cooked and crumbled Italian sausage
- cubed smoked ham
- cubed salami
- pepperoni
Mix the drained ricotta, cubed mozzarella, Pecorino Romano, salt, pepper and seven beaten eggs; add the sausage, ham, salami and pepperoni and mix very thoroughly; chill.
The cheese and meat filling
- olive oil
- flour
Rub a 9-inch springform pan with olive oil and dust with flour.
Lining the springform and egg-wash seal
Cut off a third of the dough for the top; roll the rest about an eighth of an inch thick and 15 inches wide, roll onto the pin and ease into the pan without stretching, patching with dampened dough where short, to just past the rim.
Pack in the filling with no air pockets and smooth; roll the remaining dough into a circle slightly wider than the pan and lay on top.
- 1 whole egg
- 1 tsp water
Brush with egg wash, trim excess, fold the bottom crust over the top to seal, crimp with indentations and brush again.
Put into a 450F oven and immediately reduce to 350; bake about an hour and 15 to 20 minutes until golden brown.