Pizza Rustica.png
Pizza Rustica.png
Pizza Rustica
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Recipe - Gourmet Garage of West 66th
Pizza Rustica.png
Pizza Rustica
Prep Time30 Minutes
Servings8
Cook Time60 Minutes
Ingredients
4-oz Prosciutto
Salami Milano
Dry sausage
5 eggs (additional 1 for egg wash)
¼ cup grated parmesan
1 cup ricotta
½ cup shredded low moisture mozzarella
2 pieces frozen pie dough (sugarless)
Directions

1.     Preheat your oven to 350F

2.     Chop all of the cured meats into small cubes

3.     Separately Combine well all of your cheeses

4.     Whisk together the meats & eggs

5.     Combine well the egg mixture with the cheese mixture

6.     Roll the pie dough out into the pie dish ensuring that the bottom edges are tucked in

7.     Pour the filling into the pie shell

8.     Cover the shell with second dough, crimping the edges all the way around to create a seal

9.     poke and ‘x’ shape in the center of the pie to vent the steam

10.  Use 1 egg to create an egg wash and baste the top of the pie

11.  Cook at 350F for 1 hr.

30 minutes
Prep Time
60 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
4-oz Prosciutto
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Boar's Head Prosciutto di Parma, 1 Pound
$22.99/lb$22.99/lb
Salami Milano
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Salami Finocchiona , 8 Ounce
$6.50 avg/ea$0.81/oz
Dry sausage
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Satriale's Pork Store Berskhire Sweet Italian Sausage, 16 Ounce
$7.99$0.50/oz
5 eggs (additional 1 for egg wash)
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Eggland's Best Large White Eggs, 12 Each
$4.99$0.42 each
¼ cup grated parmesan
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Lotito Parmesan, 1 Pound
$25.99/lb$25.99/lb
1 cup ricotta
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Kite Hill Ricotta, 8 Ounce
$14.99$1.87/oz
½ cup shredded low moisture mozzarella
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SARGENTO Mozzarella Shredded Natural, Cheese, 8 Ounce
$5.99$0.75/oz
2 pieces frozen pie dough (sugarless)
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Pillsbury Pie Crusts, 14.1 Ounce
$6.99$0.50/oz

Directions

1.     Preheat your oven to 350F

2.     Chop all of the cured meats into small cubes

3.     Separately Combine well all of your cheeses

4.     Whisk together the meats & eggs

5.     Combine well the egg mixture with the cheese mixture

6.     Roll the pie dough out into the pie dish ensuring that the bottom edges are tucked in

7.     Pour the filling into the pie shell

8.     Cover the shell with second dough, crimping the edges all the way around to create a seal

9.     poke and ‘x’ shape in the center of the pie to vent the steam

10.  Use 1 egg to create an egg wash and baste the top of the pie

11.  Cook at 350F for 1 hr.