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recipe image Pizza Rustica

Pizza Rustica

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  • Preparation timePrep time30 min
  • Ready inReady in1 hr 30 min
  • ServingsPortionsPortions 6

Ingredients

For The Dough
For The Ricotta Filling
  • 1 3/4 cups ricotta cheese
  • 1 cup of feta cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 3 eggs
  • fresh cracked ground pepper
For the Pie
  • 1/2 cup sun-dried tomato chopped
  • handful of fresh basil
  • 8 prosciutto slices
  • 8 soppressata dry salami slices
  • 8 capicola slices
  • 4 mozzarella cheese slices
  • 6 provolone cheese slices
  • 1 egg beaten with 1 teaspoon water, (for the egg wash)
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Nutritional Guidelines (per serving)

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      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. In a medium bowl, combine the flour, salt, and baking powder. Add the eggs and ½ cup of melted Country Crock. Mix by hand until evenly distributed.
      2. Add the water and mix with your hands (adding more water, 1 tablespoon at a time, as needed) until the dough comes together. Cover the dough and let it rest while you prepare the filling.
      3. Add the water and mix with your hands (adding more water, 1 tablespoon at a time, as needed) until the dough comes together. Cover the dough and let it rest while you prepare the filling.
      4. In a medium bowl, add the ricotta, crumbled feta, grated Parmesan, eggs, and pepper. Mix until combined and smooth.
      5. In a medium bowl, add the ricotta, crumbled feta, grated Parmesan, eggs, and pepper. Mix until combined and smooth.
      6. Preheat the oven to 350° F.
      7. Preheat the oven to 350° F.
      8. Divide the dough into two portions, roughly ⅓ and ⅔. Cover the smaller portion and roll the larger portion out into a 13x13 inch square. Press the rolled out dough into a greased 8x8 baking dish, leaving about ½ inch of dough overhanging on the sides of the baking dish.
      9. Divide the dough into two portions, roughly ⅓ and ⅔. Cover the smaller portion and roll the larger portion out into a 13x13 inch square. Press the rolled out dough into a greased 8x8 baking dish, leaving about ½ inch of dough overhanging on the sides of the baking dish.
      10. Spread ⅓ of the ricotta filling over the bottom crust. Top the ricotta layer with half of the prosciutto slices, followed by half of the mozzarella, half of the soppresata, half of the provolone, half of the capicola and a sprinkle of sun-dried tomatoes and fresh basil leaves. Spread another ⅓ of the ricotta filling over the meat and cheese layers. Repeat layering the rest of the meat and sliced cheeses, as listed above.
      11. Spread ⅓ of the ricotta filling over the bottom crust. Top the ricotta layer with half of the prosciutto slices, followed by half of the mozzarella, half of the soppresata, half of the provolone, half of the capicola and a sprinkle of sun-dried tomatoes and fresh basil leaves. Spread another ⅓ of the ricotta filling over the meat and cheese layers. Repeat layering the rest of the meat and sliced cheeses, as listed above.
      12. Finish it off with the remaining ricotta mixture, sun-dried tomatoes and basil.
      13. Finish it off with the remaining ricotta mixture, sun-dried tomatoes and basil.
      14. Roll your smaller portion of dough out into a 8x8 inch square and place it over top of the ricotta mixture. Lightly moisten the edges of the crust with a little water, and fold the overhanging bottom crust over the top crust, to create a nicely rolled edge.
      15. Roll your smaller portion of dough out into a 8x8 inch square and place it over top of the ricotta mixture. Lightly moisten the edges of the crust with a little water, and fold the overhanging bottom crust over the top crust, to create a nicely rolled edge.
      16. Brush the crust with the egg wash. Using a sharp knife, carefully cut a few vent holes into the top crust.
      17. Brush the crust with the egg wash. Using a sharp knife, carefully cut a few vent holes into the top crust.
      18. Bake the pizza for 1 hour, loosely tenting the pie with aluminum foil if the top crust begins to brown too much.
      19. Bake the pizza for 1 hour, loosely tenting the pie with aluminum foil if the top crust begins to brown too much.
      20. Cool the pie on a wire rack for 20-30 minutes before serving. Serve warm and enjoy!
      21. Cool the pie on a wire rack for 20-30 minutes before serving. Serve warm and enjoy!

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