Rustic Italian Magic: Homemade Pizza Rustica Recipe

Light and hearty, this pizza rustica blends Italian culinary traditions with a rustic charm that’ll make you swoon.

Layers of savory ingredients create a delectable masterpiece bursting with Mediterranean flavors.

Cheese, meats, and herbs dance together in perfect harmony inside a golden, flaky crust.

Packed with protein and rich textures, the dish transports you straight to a cozy kitchen in southern Italy.

Generations of home cooks have perfected this classic recipe, passing down secrets through whispered conversations.

Each bite tells a story of comfort and connection, celebrating simple ingredients transformed into something extraordinary.

You’ll want to share this delightful creation with everyone around your table.

FAQs

• What kind of wine works best for the dough?

Cold, dry white wines like Pinot Grigio or Sauvignon Blanc are perfect. They add subtle flavor and help create a flaky, tender crust.

• Can I substitute the meats in the filling?

Absolutely! You can swap salami and mortadella with prosciutto, ham, or even cooked pancetta. Just ensure the meats are high-quality and thinly sliced.

• Do I need a springform pan to make this recipe?

While a springform pan is ideal for easy removal, you can use a regular 9-inch pie dish. Just be careful when removing the torta and consider lining the pan with parchment paper.

• Is it possible to make this recipe vegetarian?

Yes! Replace the meats with roasted vegetables like zucchini, eggplant, or spinach. Keep the cheese and other ingredients the same for a delicious vegetarian version.

Pizza Rustica That Feeds a Crowd and Tastes Like Italy

• Quick Holiday Prep Champion: Streamline your festive cooking with this make-ahead marvel that saves precious time during busy celebrations.
• Make-Ahead Magic: Prepare the entire dish up to a day in advance, allowing you to relax and enjoy your holiday gathering without last-minute kitchen stress.
• Crowd-Pleasing Comfort: Pack traditional Italian flavors into a single stunning dish that feeds multiple guests with its hearty, layered filling of rich cheeses and savory meats.
• Versatile Entertaining Hero: Perfect for holiday gatherings, potlucks, or weekend brunches, this torta transitions seamlessly from fancy dinner centerpiece to casual slice-and-serve feast.

Layers That Make Up an Italian Pizza Rustica

• Flour: Base for creating a tender, flaky crust.
• Sugar: Adds subtle sweetness to the dough.
• Salt: Enhances overall flavor and balances the dough.
• Butter: Provides rich, flaky texture to the crust; use cold, high-quality butter.
• Whole Egg, Egg White: Binds the dough and adds richness.
• Lemon Zest: Brings bright, citrusy undertone to the dough.
• Cold Wine: Helps create a tender, elastic dough; use dry white wine.

• Ricotta Cheese: Creamy base for the filling; drain excess moisture.
• Eggs: Binding agent for the filling.
• Mozzarella Cheese: Adds melty, stretchy texture.
• Pecorino or Parmigiano Cheese: Provides sharp, salty flavor; use freshly grated.
• Salami: Adds savory, meaty element.
• Mortadella: Brings additional rich, porky flavor.

• Egg Yolk: Creates golden, glossy crust when brushed on top.
• Water: Helps seal the dough edges.
• Parsley: Fresh herb that adds color and light flavor.
• Black Pepper: Adds subtle heat and depth to the filling.

Pizza Rustica Layered Baking Steps

Step 1: Craft the Dough Base

Mix flour, sugar, and salt in a food processor.

Add butter pieces and pulse until they resemble small pebbles.

Incorporate whole egg, egg white, and lemon zest.

Gradually add cold wine, tablespoon by tablespoon, pulsing between additions until dough forms a moist consistency.

Step 2: Shape and Chill Dough

Transfer dough onto a floured surface and shape into a ball.

Divide into two uneven pieces, creating one slightly larger disk.

Wrap each disk in plastic wrap and refrigerate for about an hour.

Step 3: Prepare Filling Mixture

Drain ricotta if watery.

• Ricotta
• Eggs
• Mozzarella
• Pecorino or Parmigiano cheese
• Salami
• Mortadella
• Parsley
• Black pepper

Stir until ingredients are thoroughly blended.

Step 4: Create Bottom Crust

Roll out larger dough disk into a 14-inch circle.

Carefully place in a 9-inch springform pan, pressing dough up the sides.

Trim excess and patch any thin areas.

Step 5: Fill and Top the Torta

Pour prepared ricotta mixture into the dough-lined pan.

Optional: Add sliced eggs on top.

Roll out second dough disk into a 12-inch circle and place over filling.

Step 6: Seal and Decorate Crust

Trim excess dough and press edges together.

Moisten with water if needed.

Beat egg yolk with water and brush over top crust.

Create a small “x” in the center to release steam.

Step 7: Bake to Golden Perfection

Preheat oven to 375°F.

Place torta on a baking sheet and bake for 50-60 minutes until crust turns golden and filling sets.

Allow torta to rest for one hour before serving.

Holiday Prep Tips for Pizza Rustica

• Remove excess moisture from ricotta by letting it sit in a colander for 15 minutes to prevent a watery filling and ensure a firm, rich texture.
• Chill dough disks for an hour before rolling to maintain butter's integrity, resulting in a flakier, more tender crust.
• Use water to help seal the top and bottom crusts, preventing filling leakage and creating a clean, professional-looking pie.
• Allow the torta to cool for at least an hour after baking, which helps set the filling and makes slicing easier.

Pizza Rustica Storage Plan

• Store the cooled pizza rustica wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 4 days. Keep it on a flat surface to maintain its shape.
• Wrap the entire pie or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to preserve its delicious flavor and texture.
• Thaw overnight in the refrigerator, then warm in a preheated 325°F oven for 20-25 minutes until heated through. Cover with foil to prevent over-browning.
• Warm individual slices in a skillet over medium-low heat for 3-4 minutes or microwave for 30-45 seconds until just warm, maintaining the crust's crispy texture.

What Matches Pizza Rustica

• Pair Robust Red Wine: Select a bold Italian red like Chianti or Sangiovese to complement the rich, savory flavors of the salami and mortadella in the pizza rustica.
• Create Citrus Salad Accompaniment: Prepare a light, zesty side salad with mixed greens, fresh lemon juice, and olive oil to cut through the richness of the torta and provide a refreshing contrast.
• Match Herbal Antipasto Plate: Serve a selection of marinated olives, roasted artichokes, and cured meats alongside the pizza rustica to enhance the Italian-inspired dining experience and provide additional texture and flavor.
• Recommend Crisp White Wine Alternative: For those preferring white wine, choose a Pinot Grigio or Vermentino with bright acidity that can balance the creamy ricotta and salty cured meats in the dish.

Pizza Rustica Holiday Layers

• Gluten-Free Pizza Rustica: Swap wheat flour with a gluten-free blend, ensuring the texture remains similar. Use almond or rice flour for a nutty undertone.
• Vegetarian Italian Rustica: Replace salami and mortadella with roasted vegetables like zucchini, eggplant, and bell peppers. Add sun-dried tomatoes for extra flavor complexity.
• Low-Carb Cauliflower Crust Version: Create a cauliflower-based crust instead of traditional dough. Reduce overall carbohydrate content while maintaining the authentic Italian taste profile.
• Dairy-Free Alternative: Substitute ricotta with cashew cheese or tofu-based ricotta. Use dairy-free mozzarella alternatives and nutritional yeast instead of traditional cheese for a creamy texture.

Pizza Rustica Recipe

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4.9 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Rustic Italian pizza rustica delivers a festive feast packed with savory layers of meats, cheeses, and rich pastry. Hearty slices promise a delightful holiday centerpiece you’ll savor with family and friends, celebrating classic Italian culinary traditions.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 3 cups (24 ounces / 680 grams) whole milk ricotta
• 2 cups (8 ounces / 227 grams) fresh mozzarella, diced or torn
• 3 large eggs
• 1 cup (4 ounces / 113 grams) grated Pecorino or Parmigiano-Reggiano cheese

Meat Ingredients:

• 0.5 cup (4 ounces / 113 grams) salami, diced
• 0.5 cup (4 ounces / 113 grams) mortadella, diced

Additional Ingredients:

• 0.5 cup fresh parsley, chopped
• 1 teaspoon freshly ground black pepper
• 3 hard-boiled eggs, sliced (optional)

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Instructions

1. Craft the pizza rustica dough by combining flour, sugar, and salt in a food processor or mixing bowl, ensuring thorough integration of dry ingredients.
2. Incorporate cold butter pieces into the flour mixture, pulsing or mixing until it resembles small pebbles, creating a crumbly texture.
3. Whisk whole egg, egg white, and lemon zest in a separate container, then gently fold into the flour mixture.
4. Gradually introduce cold wine, one tablespoon at a time, mixing until the dough coheres without becoming overly saturated.
5. Transfer dough onto a floured surface, shape into a unified ball, then divide into two unequal portions – one slightly larger than the other.
6. Flatten each portion into disks, wrap individually in plastic, and refrigerate for approximately one hour to allow gluten to relax.
7. Drain ricotta cheese in a colander to remove excess moisture, ensuring a firm filling consistency.
8. Blend ricotta with eggs, then fold in mozzarella, Pecorino, salami, mortadella, parsley, and freshly ground pepper until thoroughly combined.
9. Preheat oven to 375 degrees Fahrenheit, positioning rack in the center.
10. Roll out the larger dough disk into a 14-inch circle, carefully draping it into a 9-inch springform pan, pressing dough along the sides and trimming excess.
11. Distribute the prepared ricotta mixture evenly into the dough-lined pan, optionally garnishing with sliced hard-boiled eggs.
12. Roll the smaller dough disk into a 12-inch circle and place atop the filling, sealing edges by pressing and moistening with water if necessary.
13. Brush the top crust with an egg yolk wash and create a small steam vent in the center.
14. Bake on a baking sheet for 50-60 minutes until the crust achieves a golden-brown hue and the filling sets firmly.
15. Allow the torta to rest for one hour before serving, enabling flavors to meld and structure to stabilize.

Notes

• Drain ricotta thoroughly to prevent a watery filling, ensuring a firm and rich texture in your final dish.
• Use cold butter and wine for the most tender, flaky crust that will melt in your mouth.
• Consider swapping meats with vegetarian alternatives like roasted vegetables or plant-based protein for a lighter version.
• Cut clean slices by allowing the torta to cool completely, which helps the filling set and makes serving easier.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 150 mg