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Pizza Rustica Recipe

Pizza Rustica

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (144)

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Average Rating:

Total Reviews: 144

Showing 11-20 of 144

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  • on March 29, 2010

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    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?

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  • on September 11, 2009

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    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!!!

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  • on August 04, 2009

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    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.

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  • on May 04, 2009

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    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

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  • on February 23, 2009

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    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!!!

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  • on December 08, 2008

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    I used store bought pie crust and used the entire egg instead of just the yolks. So so good.

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  • on October 20, 2008

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    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!

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  • on July 12, 2008

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    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

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  • on June 29, 2008

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    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.

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  • on June 22, 2008

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    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!!!

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