Pizza Rustica

This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts. This recipe is an adaptation of the John Vassallo shared with us. He serves the pizza cold.

Pizza Rustica
This deep dish pizza pie is filled with five kinds of cheese, an abundance of eggs, and a miniature deli of cold cuts.
Yield: makes Two 7" x 11" Pies

For the Filling

  • 1 12 lb. (3 cups) ricotta
  • 34 lb. prosciutto, cut into 1⁄4" cubes
  • 1 basket cheese (about 14 oz.), cut into 1⁄4" cubes
  • 12 lb. boiled ham, cut into 1⁄4" cubes
  • 12 lb. mozzarella, coarsely grated
  • 14 lb. Abruzzese sweet sausage, cut into 1⁄4" cubes
  • 14 lb. soppressata, cut into 1⁄4" cubes
  • 14 lb. pecorino romano, coarsely grated
  • 14 cup chopped fresh parsley
  • 18 lb. provolone, coarsely grated (2⁄3 cup)
  • Freshly ground black pepper
  • 10 eggs

For the Crust

  • 6 cups flour
  • Pinch of salt
  • 34 lb. cold butter, cut into large pieces
  • 9 eggs

Instructions

  1. For the filling: Preheat oven to 400°. Combine ricotta, prosciutto, basket cheese, ham, mozzarella, sausage, soppressata, romano, parsley, provolone, and pepper to taste in a large bowl. Add eggs, a few at a time, stirring after each addition until combined. Set aside.
  2. For the crust: Briefly pulse flour and salt in a food processor to combine. While pulsing, add butter; process until mixture resembles coarse meal, about 1 minute. Pulse in 8 of the eggs, a few at a time, until a soft dough forms, scraping down sides of bowl as necessary. Turn dough out onto a lightly floured surface and knead briefly to form a ball. Divide dough evenly into 4 balls and cover with plastic wrap. Working with 1 ball at a time, roll each into a 10" × 14" rectangle.
  3. Line the bottoms of two 7" × 11" baking dishes with 2 of the rectangles. Divide filling evenly between crusts, then top each with the remaining dough sheets. Crimp edges of crusts together. Poke large holes in top crusts with a fork. Bake pies, with a sheet tray set on the rack below, for 15 minutes. Lower oven to 375° and bake for 30 minutes more. Lower oven to 350° and bake for 30 minutes more. Lightly beat remaining egg and brush onto crusts. Bake until pies are golden and shiny, about 20 minutes more. Let pies cool completely on a rack, cover, and refrigerate. Serve cold.