Pizza Rustica

Pizza Rustica – Easter Meat Pie

This is one of those things you should definitely watch the video first so you have a better understanding, even if you know how to cook, and you can find it here: YouTube.com/@WineFiascos

This is not hard, but it is labor-intensive, even better if you have a 2nd person to prep/cut up the cold cuts.

PIE CRUST

• 3 cups flour
• 3 eggs
• 1 stick unsalted butter
• 1/2 teaspoon baking power
• 1/4 cup whole milk
• 1/8 teaspoon kosher salt Add flour, salt, baking powder into a mixer.
• Add butter in pieces slowly utnil well comimbined Add milk, eggs and roll into a ball.
• Allow to rest in fridge while preparing filling. Cut into 4 equal pieces, roll out.

FILLING

• 2.5 pounds basket cheese, cubed
• 12 pounds ricotta
• 20 eggs, beaten
• 2.5 pounds cubed mozzarella
• 2 pounds cubed prosciutto
• 2 pounds cubed soperssata
• 2 pounds cubed hard salami
• 1 cup Locatelli cheese
• Combine all ingredients into a large bowl and mix well.

ASSEMBLY:

1. After mixing, divide dough into 4 balls.
2. Allow dough to rest at least 30 minutes in fridge.
3. Roll out each ball into 1/4” pieces.
4. Use 1/3 of each piece of dough for the top.
5. Shape into the ungreased pan.
6. Use 4 cups of filling for each pie.
7. Cover top with sheet of dough, remove excess.
8. Put slits in top and brush with egg wash.
9. Cook at 350F for approximately 1 hour; 45 minutes.
10. Allow to rest 1 hour after cooking.

©  (MMXXV) 2026 JRCX.COM