Ingredients

For the Pizza Rustica Filling:

• 4 large eggs (two for filling and two for brushing)
• 1 (15-ounce) container of whole milk ricotta (strained in cheesecloth optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 teaspoon minced fresh garlic or 1/2 teaspoon granulated garlic powder
• 1 teaspoon chopped fresh basil
• 1 cup prosciutto, sliced
• 2 cups Genoa salami, sliced
• 1/2 cup capicola ham, sliced
• 6 hard-boiled eggs, sliced
• 1 cup cubed pepperoni
• 1 cup soppressata
• 1 cup mixed shredded provolone and mozzarella
• 3 tablespoons grated Pecorino Romano cheese
• 2 tablespoons chopped fresh basil
• Note: For a spicier version, add 1/2 teaspoon cayenne pepper.

For the Pizza Rustica Crust:

• 2 cups all-purpose flour
• 1/4 cup milk
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs (plus one egg for brushing the top)
• 1/4 cup vegetable, canola, or olive oil
• 1/2 teaspoon baking powder

Instructions

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Grease a deep springform pan or a deep-dish pie plate generously.
2. Prepare the Crust: In a medium bowl, combine the flour, salt, pepper, 2 eggs, milk, vegetable oil, and baking powder. Mix until a dough forms. Divide the dough in half, as you will need a top and a bottom crust.
3. Roll out the first half of the dough and press it into your greased pan, ensuring it covers the bottom and sides.
4. Prepare the Filling: In a separate large bowl, whisk together two of the eggs, basil, Pecorino cheese, ricotta, salt, garlic, and pepper.
5. Layer the Ingredients:
   1. Start by placing some sliced prosciutto and half of the ricotta mixture onto the crust.
   2. Add a layer of salami and brush it lightly with beaten egg.
   3. Place slices of hard-boiled eggs and cubed pepperoni atop the salami, and brush again with egg.
   4. Add soppressata and capicola, followed by the remaining ricotta and salami. Brush again with more egg.
   5. Finish with mozzarella and provolone cheese on top.
6. Top it Off: Roll out the remaining dough and drape it over the filling. You can either cover it fully or create a lattice top. Be sure to brush the top with beaten egg for a golden finish.
7. Bake: Place your pie in the oven and bake for 55 minutes, or until the top is golden brown and the center is set. Let it cool before slicing.

A Little History on Easter Pie

This delightful dish, Pizza Rustica, hails from Naples and goes back at least to the 17th century. Originally crafted as a celebratory dish to break the Lenten fast, it features a variety of rich ingredients that were typically forbidden during the fasting period. It’s now a ubiquitous part of Easter celebrations, especially among Italian-American families.

Cheese and Meats to Use

When preparing Pizza Rustica, authenticity is key. Here are some must-have cheese and meat options:

• Basket Cheese: A popular cheese in this dish, also consider using a blend of ricotta and basket cheese.
• Provolone: Recommended to use deli-cut provolone, either shredded or sliced.
• Fresh Mozzarella: Uses whole milk or full-fat varieties for the best flavor.
• Pecorino Romano: A sharp and salty grated cheese ideal for pairing with other ingredients.
• Genoa Salami: Usable in its hard or soft forms, both work well.
• Prosciutto: Adds a rich depth to your dish.
• Pepperoni: Fresh deli meats enhance the flavor profile.
• Soppressata: A slightly spicy Italian dry sausage.
• Capicola: A spiced ham offering a subtle kick.

Tips for Making the Perfect Easter Pizza Rustica

1. You can use individual cupcake tins or small quiche pans for personal servings; ensure your pie plate is deep-dish for this recipe.
2. Feel free to substitute any of the meats with your favorites from the local deli.
3. You may choose to use either all ricotta or a mix of ricotta and basket cheese.
4. If short on time, opt for a pre-made deep-dish pie crust.
5. Poke holes into the top crust to allow steam to escape, and brush the crust with egg wash before baking.
6. Make sure to coat each layer of meat with beaten egg for binding and flavor.
7. Layer cheese last to help it melt beautifully on top.
8. Add garlic powder and additional grated cheese to the crust for an enhanced flavor.
9. Keep an eye on baking time; it may take up to an hour depending on the thickness of your crust.

Frequently Asked Questions

Can I freeze Pizza Rustica after baking?

Yes, you can freeze Pizza Rustica. Allow it to cool completely, wrap it tightly, and store it in the freezer. Reheat in the oven when you’re ready to serve.

What is the best way to reheat Pizza Rustica?

The best way to reheat is in the oven at 350°F (175°C) until warmed through. This keeps the crust crisp.

Can I make this pizza ahead of time?

Absolutely! You can prepare the filling and crust in advance and then assemble the Pizza Rustica the day you plan to bake it.

Are there vegetarian options for Pizza Rustica?

Yes! You can easily substitute the meats with vegetables such as spinach, mushrooms, or roasted peppers, and keep all the cheeses.

How long does it last in the refrigerator?

Pizza Rustica will keep well in the refrigerator for about 3 to 5 days if stored properly in an airtight container.