Pizza Rustica

Total Time:
2 hr 40 min
Prep:
45 min
Inactive:
45 min
Cook:
1 hr 10 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons olive oil
  • 8 ounces hot Italian sausage, casings removed
  • 1 teaspoon minced garlic
  • 2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
  • 1 (15-ounce) container whole milk ricotta
  • 12 ounces mozzarella cheese, shredded
  • 1/3 cup plus 2 tablespoons freshly grated Parmesan
  • 4 ounces thinly sliced prosciutto, coarsely chopped
  • 4 large egg yolks, beaten to blend
  • Pastry Dough, recipe follows
  • 1 large egg, beaten to blend
Directions

Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.

Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

Pastry Dough:

3 1/2 cups all-purpose flour

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces

1/4 cup cold solid vegetable shortening, cut into pieces

1 teaspoon salt

3 large eggs, beaten to blend

2 to 4 tablespoons ice water

Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

Yield: 2 dough pieces (enough for 1 Pizza Rustica)

Prep Time: 15 minutes

Inactive Prep Time: 30 minutes


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4.6 146
Excellent first time making came out perfect item not reviewed by moderator and published
Fabulous!! Served it with homemade marinara on the side for dipping. Next time I may try to add the marinara to the filling. So many ways you could change this up. Thanks, Giada for another fantastic recipe. item not reviewed by moderator and published
Wonderful, down to earth, traditional recipe. I first tried an Epicurious (Bon Appetit or Gourmet recipe -- swiss chard and prosciutto and "sea salt" ... so pretentious and the flavor was salty and not nearly as good as this recipe of Giada's. Put both out on the table at a party: guess which one was gone and which was left at the end of the night? item not reviewed by moderator and published
I have been making this dish every Easter since I was 13. I'm 19 this year. I really love it and my family now looks forward to it every Easter! So yummy! item not reviewed by moderator and published
This is the best recipe ever. I am glad that Giada shared it with the public. Sometimes these recipes are kept secret. Being Italian, I know this for a fact. Now if I can get the recipe for Fettuch ( or fried bows with drizzled honey and powdered sugar. Also, Champagne cookies or biscotti. item not reviewed by moderator and published
I made this several years ago and loved it. This weekend, I plan to make it a day ahead of time and reheat the entire pizza, I remember it being better the second day. Any suggestions on the best way to reheat the entire pie without drying it out? I reheated it piece by piece when I did it last time. H-E-L-P!! item not reviewed by moderator and published
Made this Pizza Rustica recipe for Easter and it was a big hit! Not a quick recipe but not too much work either and the finished product is definitely worth the effort.. It was delicious and impressive on the dinner table. Thank you! item not reviewed by moderator and published
I think it's very authentic. I think it also depends on where you are from and the influence of the community here in the states. My fam is from a region close to where Giada comes from so much of her food is familiar to me. We never used spinich, not a bad idea, better nutritionally. Today I use all sorts of salumi, I can afford to. My Nonna could not. She might have used the greens but I don't remember it. The way we make it your heart can't afford to eat it more than once a year! Boy it's good though! I'm making it Saturday, Buon appetito! item not reviewed by moderator and published
Its not very authentic, at least here in the NYC Italian communities. Missing some very key ingredients. item not reviewed by moderator and published
This can be a little challenging and labor-intensive, but it's very impressive and beautiful for company. I'm not big on Italian sausage, so I replace it with roasted red bell peppers. I omit the proscuitto too - I'm sure it's delicious, but I like to make this for the holidays, and it's a beautiful and delicious 'occasion' dish for vegetarians! I will certainly try it with meat at some point... item not reviewed by moderator and published
just cover or wrap in foil at 300 for about 45-60min. turned out great item not reviewed by moderator and published
what are the key ingredients in your opinion? My Aunt Concetta used to make it for me on Easter because I don't eat meat. She has passed and I'm not sure that anyone knows her whip together recipe for me. Trying to research recipes to come up with a similar product. I would appreciate any input!! item not reviewed by moderator and published

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