"This is an Easter tradition that originated in Naples and spilled over into other regions," he says. "The recipes were passed from family to family and many changes were made in the contents. Families have argued about how to make it and what should go into it. This is my family's recipe, which is more than 75 years old."
Prep Time: 30 minutes
Cook Time: 1 hour
Chilling the Dough: 45 minutes
Total Time: 2 hours, 15 minutes
Yield: Two 9-Inch Pizze Rustiche
- 6 cups (720 g) of flour
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 6 eggs
- 1/2 lb (212 g) of softened butter w/o salt
- 1 egg, lightly beaten for egg wash
- One pound (450 g) of prosciutto sliced a "LITTLE" thicker than usual and cut it into 1/2 to 3/4 inch strips
- One pound (450 g) of sopresatta (regular slice) and cut in strips like the prosciutto.
- 2 pounds (900 g) of ricotta
- 1 pound (450 g) of basket cheese, cubed
- 1 cup (60-70 g) of Parmesan cheese, grated (your choice)
- 18 large eggs
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground black pepper
Combine the dry ingredients, cut up the butter and spread over the dry ingredients, Mix it. until blended..Add the eggs and mix all together an form a ball. Place on a floured cutting board and knead it. spread some flour on the board and form the dough into two thick round circles. Wrap it in plastic and chill it. Some people put a little sugar in the dough mix to make it sweet. That is optional.
To Assemble the Pizze Rustiche:
Preheat your oven to 350 degrees. Put the oven racks in the lower 1/3 of the oven.
Place all the filling ingredients in a large bowl and mix thoroughly.
Cut the dough in four pieces and roll out thinly on a floured cutting board. Place one piece in each spring form pan, covering bottom and sides.
Pour the filling mixture in each panfilling them to a little below the top. Cover the tops with the remaining dough and flute the edges. Put a few fork holes in the top to release the steam.
Brush egg wash over the top.
Cook for a bout 1 hour until the crust is golden brown.
Test with a food thermometer. It should read 165 to 170 F (135 C).
Remove and let it cool for several hours.
Pizza Rustica is best served at room temperature or even a little cool. Slices are served prior to the main entree as an appetizer. This pizza is made 1 to 2 days before Easter. When wrapped it will keep up to a week in the refrigerator.