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
we have not had time to review the recipe yet .. what we would like to know is if mbirch1 would post her Grandma's recipe for us to try .. Thank you Andy item not reviewed by moderator and published
My family has been trying to re-create a recipe that my grandmother used to make for Easter every year. Unfortunately she never wrote it down! This recipe is the closest I've ever come to my Grandma's recipe. The only difference is we didn't add spinach. I made this and used store bought pie crust (don't tell Grandma!) and it was delicious. This is all about the ingredients - use the best cheeses and meats you can find - that makes the recipe. This is NOT 'pizza' like American's are used to - it is more like a pie. Thanks Giada for bringing me memories of my Italian Grandma! item not reviewed by moderator and published
planning a pizza rustica for easter. I am puzzled. Your marvelous cook book has the receipt for pizza rustica which differs from your web site.Can you help me and recommend wiich you prefer? item not reviewed by moderator and published
This is my absolute FAVORITE recipes on Food Network. It takes a little while to assemble, bake, and then cool. But it is way too good to not try it! My one tip is to let it cool the full 2 hours. If you don't, it won't slice as easily and it won't look as pretty with those nice even layers. This is one of my favorite dishes of all time. TRY IT!!! item not reviewed by moderator and published
I think this would have been really good, except all I could taste was dry crust. I'm sure it was my fault though. I am terrible with crust and I most likely over-worked it. Maybe II will try it again using (gasp!) pre-made dough. That would actually save a lot of the trouble. item not reviewed by moderator and published
I MADE TWO FOR A PARTY AT MY HOUSE. AFTER I BAKED THEM BOTH I REALIZED I HAD WATY TO MUCH FOOD. I FROZE THE SECOND FOR ABOOUT TWO WEEKS. THIS PIZZA IS WONDERFUL FRESHLY BAKESD ,BUT THE ONE I HAD FROZEN WAS OUT OF THIS WORLD WONDERFUL. THE TIME IN THE FREEZER GAVE ALL THE FLAVORS A CHANCE TO REALLY MELD TOGETHER.SO NOW WHENEVER I HAVE A DAY OFF WITH NOTHING MUCH TO DO, I MAKE 2-3 AND FREEZE THEM .THAT WAY I ALWAYS HAVE A FANTASTIC MEAL ON HAND. THIS MEAL HAS BECOME MY ALL TIME CASUAL PARTY FAVORITE. THANKS GIADA item not reviewed by moderator and published
This brought back memories of a calzone my grandmother used to make. She made a similar recipe but in individual turnover shapes. I reduced the amount of mozzarella by half, added provolone and subbed romano for parmesan. Also, subbed pepperoni for prosciutto. The finished product was delicious! I would definitely make again. This would be a perfect "gift" for someone who doesn't want to cook or needs an instant meal because it would present really well. A definite recipe classic/keeper!!! item not reviewed by moderator and published
I used store bought pie crust and used the entire egg instead of just the yolks. So so good. item not reviewed by moderator and published
I made this recipe for my family and we all loved it. Instead of pizza though, I filled only half the pizza dough, folded over an had a rustica calzone. It was FABULOUS!! Even the next day for leftover lunch, my friend begged for the recipe! item not reviewed by moderator and published
GREAT RECEIPT BUT THE ONLY THING THAT I WOULD IS TO DRAIN THE RICOTTA IN CHEESE CLOTH TO REMOVE SOME OF THE WATER BEFORE I USED IT. IT TOOK THE RECEIPT A DAT TO GET TO THE FIRMENESS THAT I LIKE item not reviewed by moderator and published
I made Giada's Pizza Rustica tonight, but not this version. I used the recipe from her Family Dinners cookbook. It is very similar, but instead of sausage, it has pepperoni and salami, in addition to the prosciutto (makes sense I like that, since I love salami and spinach pizza). Also, it uses a jar of roasted red peppers. It is delicious!! I'm glad I saw that recipe, b/c I am not a sausage fan and likely wouldn't have tried this. For the pastry dough, I substituted 1 cup of whole wheat flour for 1 of the all-purpose. It came out really well. item not reviewed by moderator and published
This pizza takes more time to make than most of my dinners but it was worth every second. I can't wait to make it again. Next time, I will heat up some sauce for the side.... probably a red and a white (for company). Although it was fine without it as well. I passed this recipe along to friends and have only received rave reviews. Go ahead a try it. (Oh the dough.... so simple... give it a go!!!) item not reviewed by moderator and published
I followed this recipe exactly and it was absolutely perfect! It's beautiful to look at and super delicious. I'll definately make it again. item not reviewed by moderator and published
I first tried this recipe a few years ago and it has really become a family favorite. I've made it for birthday parties and brought leftovers to friends. My family absolutely loves it. item not reviewed by moderator and published
This recipe is outstanding! After making it once, it became one of our favorites. It is easy and has wonderful flavor. The combination of ingredients is great and offers a refreshing change of pace from the pizza we are all used to. item not reviewed by moderator and published
Definitely a crowd pleaser and one of the best recipes Giada has offered. item not reviewed by moderator and published
The first time I made this recipe, the dough gave me some trouble (I don't have a food processor), but was still good. The second time, I bought 2 rolls of pizza dough in the can and made 2 giant calzones with the filling. It was absolutely wonderful, one of my husband's favorite recipes!! item not reviewed by moderator and published
Just Follow This Recipe Just As Is And Your Family Will Love It! item not reviewed by moderator and published
This is an amazing recipe. It wows everyone. My kids love it too! item not reviewed by moderator and published
Easy and so good. Different, and delish! Food processor makes it a cinch. item not reviewed by moderator and published
OK DIDN'T HAVE SPINACH. JUST LIKE QUICHE. item not reviewed by moderator and published
this was good, but a much drier pizza than what we're used to here in the states. the crust is nice and flaky. item not reviewed by moderator and published
I THOUGHT THIS WAS A FAIRLY EASY RECIPE. THE FILLING IN THE MIDDLE WAS EXCELLENT! IT HAD WONDERFUL FLAVOR, BUT I WAS NOT HAPPY WITH THE CRUST! NOW I HAVE NOT MADE MY OWN CRUST BEFORE, BUT I THOUGHT IT WAS DRY AND DID NOT ADD MUCH FALVOR TO THE PIZZA! I WOULD MAYBE RECOMMEND SOMETHING ELSE! item not reviewed by moderator and published
What a recipe! I thoroughly enjoyed the taste of the ingredients combined....so much, I tried other variations - more common pizza toppings! I'm a new fan! item not reviewed by moderator and published
Beautiful dish, great flavors. Would recommend a few slits on top of pizza pie before baking so you don't get a dough dome from the steam. Thanks Giada! item not reviewed by moderator and published
This was a true gem! The crust was fantastic, and you can be incredibly creative with the pizzas incredients! item not reviewed by moderator and published
This is one of the best recipes I've ever made! All the ingredients mesh together to create an absolutely delicious entree. All you really need to accompany this is a salad. I make it often for my home group and everyone loves it. Even my picky 17 year old likes it. item not reviewed by moderator and published
I followed the recipe for fillings (using the frozen spinach option). Excellent! I took a short cut for crust. I bought Pillsbury ready made (you have to purchase 2 packs of 2). I combined 2 for the base and used a 3rd for the top. It was fine. The 4th is waiting for some other recipe. Very heavy and filling. Hard to figure on any appetizers or side dishes other than a salad. But very impressive and easy. My husband loved it, and he kind of makes fun of me for always doing Giada stuff. item not reviewed by moderator and published
Love Italian Food Love Giada Love The Dish item not reviewed by moderator and published
Excellent meal, even went over well with my kids. Hot sausage was a little spicy for smaller kids. I really enjoyed this one! item not reviewed by moderator and published
The filling made this very special and a complete meal item not reviewed by moderator and published
I made this as an appetizer for Easter Dinner. What a hit! Everyone raved over it. Even the critics. Hint- Make the dough first and while its in the refrigerator, then start the filling. item not reviewed by moderator and published
i took this dish to work and had to make 15 copies of the recipe for my fellow workers. they all loved it! item not reviewed by moderator and published
This is one of my husband favorite dishes, he says it's the bomb!! item not reviewed by moderator and published
The first time I fixed this it became our family's favorite. A little bit of time needed but well worth it. Thank you again Giada. item not reviewed by moderator and published
I'm 14 years old and I made this with hardly a problem. The hardest part was getting the dough to form the crust well, and even that took me hardly any time at all. Easy, and delicous. item not reviewed by moderator and published
I chose this recipe as my first after having watched Giada cook for many months. My father always asks when it will be on the table again. The whole family loves it, even the picky rug rats! item not reviewed by moderator and published
THIS IS THE SECOND HOLIDAY I MADE THIS FOR MY FAMILY FIRST TIME SUBSTITUTED BACON FOR THE PROSCIUTTO IT WAS GOOD ANYWAY BUT THIS YEAR BECAUSE OF REQUESTS I MADE IT WITH THE PROSCIUTTO ---WHAT A HIT!!! I THANK YOU --MY FAMILY THANKS YOU MARIA FLA item not reviewed by moderator and published
This dish takes some muscle! I'm fairly inexperienced making dough and when I placed the dough into the pan, I made a few holes and tears. Because it is a rustic dish, I just patched them up with extra dough. The Pizza Rustica came out very delicious and I will make it again soon! item not reviewed by moderator and published
this is the best quiche I have ever had item not reviewed by moderator and published
I tried this recipe a couple times after seeing the show about a year ago. This is my daughter's favorite meal, I make it on special occasions. The way everything comes together and melts in your mouth is heavenly. I have sent this recipe to friends and family, and they have agreed. Thank you Giada and Food Network! item not reviewed by moderator and published
Family loved it - they want me to make it again item not reviewed by moderator and published
Not for those on a diet - but absolutely sublime and tastes wonderfully indulgent. Worth the extra hour in the gym! item not reviewed by moderator and published
I played a bit with the ingredients, keeping pretty much true to the suggestions, but added a bit more parmigiana, some chopped olives, and roasted red pepper. I used ONLY butter for the crust and it worked beautifully. Everyone I shared it with wanted me to marry them. 'Nuff said. item not reviewed by moderator and published
it was ok...it looks gorgeous out of the oven. it cut beautifully and made a picture perfect dinner on the plate but really it was just a glorified quiche. my hubby, who is NOT picky, thought it was way too rich. i ate one piece the next day and it tasted pretty good so it keeps well. will use the same crust and technique next time but will play with the filling a bit item not reviewed by moderator and published
Giada, you are one of a kind. This meal was so delicious. I was short on time so I used ready made pie crust. This was so tasty! I will make it again and again. item not reviewed by moderator and published
I made this for my entire family and friends and it was the hit of the party I found that you can substitute the spinach with zucchini right now where I live the spinach is bad so there you go item not reviewed by moderator and published
Just make it!! item not reviewed by moderator and published
pizzarustica item not reviewed by moderator and published
The crust was a cinch to do and the filling was absolutely delicious. I also went on to add different fillings. Great Job Giada item not reviewed by moderator and published
I made this receipe for the first time a month ago...it was great. Add a fresh salad and your set to go. I am a career woman so for me, it was easier for me to make this on the weekend. item not reviewed by moderator and published
I made this for home and for work and let me tell you, everyone was impressed. Someone at work commented "I didn't realize you were Italian". Not as difficult as it seems, either. Surprisingly easy. item not reviewed by moderator and published
I made this and it turned out so yummy! I was a little intimidated at first, I ended up using refrigerated ready-made pie crusts, which worked great. Getting ready to make it again soon! Thanks Giada! item not reviewed by moderator and published
Absolutely delicious. item not reviewed by moderator and published
IT worked out great. Something different for the family for dinner and it turned out perfect. item not reviewed by moderator and published
Love this recipe. Definitely use a food proc. to make the dough. The recipe is actually quite easy, it just takes some time to put together. item not reviewed by moderator and published
its great item not reviewed by moderator and published
This is a great pizza and it makes nice leftovers item not reviewed by moderator and published
i made it low carb with low carb tortillas as the crust...crispy, flavorful and YUMMY!!! item not reviewed by moderator and published
I tried the pizza rustica that was in her new cook book, and it was not good at all. There was so many flavours and it was so expensive for all the cheeses and meat that it was definetely not worth it. Other than that I love everything from Giada item not reviewed by moderator and published
Totally awesome! Perfect combination of flavors. Easy to make (the top crust can be a little tricky) and smells wonderful too. My guests were so impressed! I also made a spanish/mexican version by using chorizo, corn, cilantro and black beans! Thanks Giada! item not reviewed by moderator and published
This recipe was time consuming and needed a lot more meat. Very rich and filling. item not reviewed by moderator and published
I saw this about a month ago on Everyday Italian, it looked amazing so I had to try it. Last night I finally got the chance and perhaps it was all the hype I had built up in my head, but I was disappointed. The whole filling was mainly cheese and it was way too filling. I made it as a main course with healthy sides to balance, but we ended up with massive amounts of the pizza rustica left over. Dont get me wrong, it's great, and perhaps next time I will use it as a side. Additionally, I had a ton of the pie dough left over. Next time I will half the ricotta and add more spinach(used frozen), Tomatoes and perhaps some pepperoni. item not reviewed by moderator and published
I made this recipe twice. Once for Easter and again the following Sunday. It looked beautiful! Everyone loved it (even the Pizzagana lovers)! item not reviewed by moderator and published
Tried this recipe, very easy to make and very, very tasty. item not reviewed by moderator and published
I took several pictures of this recipe to show my friend who also loves to cook. It presented very well before it was cut. I let it rest about 20 min. Giada recommended 15 and took another photo of how it fell. The taste was so so. The next day had it as a left over and the flavor was much better and it no longer oozed but came out in a wedge. My friend has Giada's cookbook and it was in there with the instruction of letting rest for 2 hours. I will not do this recipe again but another variation as I thought the crust was too rich. item not reviewed by moderator and published
gre item not reviewed by moderator and published
I usually don't care for regular pizza, but this was no regular pizza! I definitely will make this often! item not reviewed by moderator and published
Very tasty dish--one of our favorites. I can't wait to have leftovers tonight for dinner! item not reviewed by moderator and published
After watching the episode I determined that I had to make it. This was phenomenal! I didn't have a food processor to make the dough so I just used my kitchenaide stand mixer and that worked just fine. It is a little time consuming to make but absolutely well worth it. The dough is great and I think it would be great for a chicago style stuffed pizza, too. item not reviewed by moderator and published
This is the best receipe for pizza rustica I have ever tasted. The filling is absolutely delicious and so is the crust. It is also a cinch to make. I actually made it 3 days before I needed it for a brunch, wrapped it in foil and kept it in the fridge. On the morning of I brought it to room temperature and then heated in a 350 oven to warm it and it was fantastic! item not reviewed by moderator and published
This receipt was easy and fun to make. I have never used a spring form pan before or made my own crust. It turned out pretty and yummy. My husband and daughter who I use as my testers really liked it. item not reviewed by moderator and published
As usual this patrrician lady brings elegance and modern world charm with the practical link to the american supermarket and old world recipes She is a must see show for the conusiuer who leans to Italian style cusine. item not reviewed by moderator and published
Love Giada's recipes,and this was the first one of hers I made. Great deep savory taste! item not reviewed by moderator and published
I thought the crust was mushy. The ricotta cheese and all the eggs was gross. I wish I had called Pizza Hut instead. This one almost made me sick. item not reviewed by moderator and published
this is the best recpice item not reviewed by moderator and published
Can you say make you feel all warm inside! I love it. I changed the meat to make it a bit more but oh my gosh everyone loves this! item not reviewed by moderator and published
This recipe was right on! It is more of a quiche than a stuffed pizza. I made for the first time and served to company with a tossed salad and wine.. enjoyed by all. item not reviewed by moderator and published
This recipe is perfect. It won't leave you guessing. The Pizza is out of this world. It's a little salty but with the crust it balances it out nicely. It's very time consuming but once you try it it is so worth it. item not reviewed by moderator and published
My family and I had this last night and finished it for lunch today. It was very good and relatively easy to make. I know it will be even better when I get better handling dough. I told my son, the vegetarian, he really missed out. item not reviewed by moderator and published
This has become an annual bake for me on New Year's Day, and it never disappoints. item not reviewed by moderator and published
This is a super recipe for the novice and advanced cook item not reviewed by moderator and published
I saw it on TV and it was mouthwatering. I always had problems with dough, but this was so easy and so tastefull. thanks for saving my evening ..still eating....lol VISI item not reviewed by moderator and published
This is very tasty but very, very rich. The crust is delicious, but I thought that the proscuitto was a bit overwhelming in the filling. Next time I think I will use less. item not reviewed by moderator and published
I don't eat pork or red meat, so I used 8oz ground turkey sauted in italian seasonings. To make up some "room" I added a bit more mozerrla to the final mixture. My husband and I both loved it, he said it tastes like something you would order in a restaurant (very high remarks from him:)! item not reviewed by moderator and published
I made this for guests and they loved it. My crust didn't turn out very pretty but the dish tasted great! item not reviewed by moderator and published
This was so good. We all loved it I used frozen pie crusts too and it was so great We used extra sausage and left out the proscuto. One to keep handy!! item not reviewed by moderator and published
easily converts to a meatless dish, beautiful presentation, great meal item not reviewed by moderator and published
I have made this over a dozen times for friends and family. It takes a while to prepare, but it is definitely worth the wait!! You can make the dough in advance to help with time. This is my favorite find from the Food Network. item not reviewed by moderator and published
The crust was flaky and fabulous and the filling was dense and flavorful. I'm vegetarian so I used veggie sausage and veggie bacon in it, and it turned out great. I served the wedges on top of heated roasted garlic marinara sauce and everyone loved it. In order to have the crust turn out okay for leftovers the next day, let the pizza cool completely before wrapping up leftovers, that way the crust won't get soggy. This is very heavy and rich and one pizza gives a lot of servings! 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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