Learn how to make the classic Italian meat pie including a quick shortcut for the crust dough.
Adding ricotta cheese to the filling helps create the rich flavor and creamy texture.
Round out the Easter meal with abright green saladand fresh fruit.
Credit:Grant Webster
The vinaigrette on the salad helps cut through the richness of the Pizza Rustica recipe.
This dish is best served warm from the oven.
Cover and let the dough rest while you make the filling.
In a large bowl, combine 3 of the eggs, ricotta cheese, mozzarella cheese, and pepper.
Stir in the ham, pepperoni, and salami.
Coat the bottom of a 9-inch springform pan with nonstick cooking spray.
On a lightly floured surface, roll three-fourths of the dough into a 13-inch circle.
Place dough in the springform pan (the dough will extend about 2-1/2 inches up the sides).
Press pleats in dough as necessary to fit.
Layer bottom of dough with prosciutto slices.
Spoon meat and cheese mixture into the crust.
Roll remaining dough into a 9-inch circle; place over the filling.
Fold the excess bottom crust over the top crust and crimp edge to seal.
Cut a small slit in the top crust to allow the steam to escape.
In a small bowl, whisk together the remaining egg and 1 Tbsp.
Brush over the top of the dough.
Sprinkle with sesame seeds.
Bake the Pizza Rustica for 1 hour 10 minutes to 1 hour 20 minutes or until golden brown.
Cool the pie for 20 minutes on a wire rack.
To serve, remove the sides of springform pan and cut the dish into wedges.
2,000 calories a day is used for general nutrition advice.
