A Real Pie: Pizza Rustica

Total Time:
1 hr 15 min
Prep:
35 min
Inactive:
10 min
Cook:
30 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup butter, cubed
  • 2 eggs and 1 yolk, plus 2 eggs, beaten
  • Pinch salt
  • 1/2 pound cooked ham, chopped
  • 3/4 pound smoked mozzarella, thinly sliced
  • 1/4 cup freshly grated Parmigiano-Reggiano
Directions
  • Preheat the oven to 425 degrees F.

  • Pile all the flour on a clean work surface and make a well in the center. In the center of the well, place the butter, 2 eggs, egg yolk, and pinch of salt. Knead all ingredients together to form a smooth, soft ball of dough. Divide the dough into 2 pieces, 1 slightly larger than the other. Roll the larger piece out until it is large enough to line the bottom of an 11-inch tart pan. Prick it with a fork all over, then roll out the second piece of dough to approximately the same size as the first; it will be smaller but should fit over the tart pan like a lid.

  • Distribute the ham evenly over the bottom layer of dough. Top with the mozzarella, then add the beaten eggs, reserving 1 to 2 tablespoons, for brushing the top of the pastry. Top with Parmigiano-Reggiano and fit the "lid" over the top, sealing the edges all the way around with finger pressure.

  • Brush the top with the reserved egg and bake until golden brown, about 30 minutes. Let rest 10 minutes before slicing into wedges and serving like pizza.


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