Pizza Rustica Recipe

🧂 Ingredients

• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter

  cold and cubed
• 2 tablespoons olive oil
• 2 large eggs

  beaten
• 4 tablespoons cold water

  or more as needed
• 2 tablespoons olive oil
• 8 ounces Italian sausage

  casings removed
• 10 ounce frozen chopped spinach

  thawed and drained
• 1 (15-oz) container ricotta cheese
• 12 ounces low-moisture mozzarella cheese

  cubed
• 1/3 cup Pecorino Romano cheese

  grated (or Parmesan)
• 4 ounces prosciutto

  coarsely chopped
• 4 large egg yolks

  beaten
• salt and pepper

  to taste
• 1 large egg

  beaten for brushing the top pastry before baking

Instructions

• 1 Combine flour, salt, butter, and olive oil in a large bowl or the bowl of a food
  processor. Pulse or cut the butter into the flour until it resembles coarse
  meal.
• 2 Make a well in the center of the flour-butter mixture and add the eggs. Mix or
  pulse with a food processor until combined. Add cold water and mix briefly until
  it forms a ball. If it seems dry, sprinkle in more water, 1 teaspoon at a time
  until it comes together.
• 3 Divide the dough in half with one portion a little larger than the other. The
  larger portion will be used for the bottom crust, and the smaller for the top.
  Wrap and chill for about 30 minutes.
• 4 While the dough is chilling, heat 1 tablespoon of oil in a large skillet over
  medium heat. Add sausage and saute until golden, breaking it into pieces as it
  cooks; about 5 minutes. Transfer to a small bowl to cool.
• 5 In a large bowl, add egg yolks and beat lightly. Then stir in the ricotta,
  mozzarella, and Parmesan cheese. Stir in cooled sausage, prosciutto. and thawed
  and squeeze spinach. Stir to combine.
• 6 Preheat the oven to 375 degrees F. Rub a 9-inch springform pan and grease.
• 7 Place dough on a lightly floured surface and roll the larger piece into a
  17-inch round. Transfer the dough to the prepared springform pan and trim the
  overhand to 1 inch.
• 8 Spoon the filling into the dough-lined springform pan.
• 9 Roll out the remaining dough into a 12-inch round and place it over the filling.
  Pinch the edges to seal and then crimp to form a nice edge.
• 10 Brush the dough with the remaining beaten egg and bake until the crust is
  golden; about 1 hour.
• 11 Remove from the oven and let cool for 15 minutes before releasing the sides of
  the pan and transferring the pizza to a serving platter. Cut into wedges and
  serve.

Nutrition Info