Pizza Rustica alla Napoletana

Total Time:
1 hr 25 min
40 min
45 min
  • Pasta Frolla:
  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 12 tablespoons butter
  • 3 eggs
  • Egg Wash:
  • 1 egg
  • 1 pinch salt
  • Filling:
  • 2 pounds ricotta
  • 6 eggs
  • 1/4 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/3 cup grated Pecorino Romano
  • 1 pound mozzarella, coarsely grated
  • 1/2 pound sweet dried sausage, peeled and diced
  • 1/2 pound prosciutto, shredded
  • 1/2 cup chopped parsley
  • For the dough, combine dry ingredients in bowl of food processor and pulse several times to mix. Cut butter into 8 pieces and distribute evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add eggs and continue to pulse until dough forms a ball that revolves on blade. Remove dough, press into a disk, wrap and chill.

  • For the filling, place ricotta in work bowl of food processor and pulse to puree smoothly. Transfer ricotta to a mixing bowl and stir in eggs one at a time; stir in remaining filling ingredients in order.

  • Preheat oven to 350 degrees and set a rack in the lower third divide the Pasta Frolla into 2 pieces. roll 1 of the pieces thinly to line a 12-inch straight sided cake pan. Pour in filling and smooth top. Roll the remaining dough to a 12-inch square and cut into 1-inch strips. Whisk egg and salt together and paint dough strips with egg wash. Arrange six strips on filling. Arrange remaining strips at a 45-degree angle to the first ones. Press strips at rim of pan to adhere and trim away excess dough even with top of pan.

  • Bake the Pizza about 45 minutes, until the filling is set and the dough is baked through. Cool in the pan on a rack. To unmold, place a platter on pizza and invert, removing pan. Replace pan with another platter and invert again, removing top platter. Serve the Pizza at room temperature. Refrigerate leftovers.

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