Pizza Rustica ___

Pizza Rustica


For the Dough:

  • 4 cups sifted all purpose flour
  • 2 large eggs
  • pinch of salt
  • pinch of pepper
  • 1 tablespoon dry yeast

For the Filling:

  • 2 pounds fresh ricotta (drained for at least 2 days)
  • 0.5 pound grated ricotta salata
  • 2 sprigs of parsley
  • 4 large eggs
  • pinch of black pepper
  • 0.5 pound sopressata, sliced

For the Glaze:

  • 1 large egg


  1. Make a well with the sifted flour.
  2. Dilute the yeast in warm water and pour into the well.
  3. Add all the other dough ingredients and mix well until you have a dough ball.
  4. If dough is too soft, add some flour... if too hard... add some warm water.
  5. Knead dough until smooth and set aside in a warm location of the house covered with a kitchen towel for 2 hours.
  1. Combine all the ingredients in a mixing bowl. Mixture should not be too soft. Set aside.
  1. Roll out 1/2 of the dough with a rolling pin. If the dough sticks to the pin, coat it with flour.
  2. Lay the dough onto a 16" pizza pan.
  3. Put the ricotta mixture onto the dough, leaving a 1" lip clear of mixture.
  4. Line up the top of the mixture with slices of Sopressata. Press them slightly into the mixture.
  5. With a pastry brush, put warm water around the lip.
  6. Roll out the other half of the dough. Put it on top and press ends together with the tip of a fork.
  1. Beat one egg (whole) in a mixing bowl.
  2. Brush the egg over the pie.
  3. Poke tiny holes in the pie before placing in the oven.
  4. Pre-heat oven to 350F. Pie cooks in approx. 40 minutes or until golden brow, both top and bottom.