Pizza Rustica
Pizza rustica, also called pizza gaina, or Italian Easter pie, is a traditional Italian Easter dish; a cross between a pie, a quiche, and a savory ricotta cheesecake stuffed with Italian meats and cheeses.
Equipment
- 8 inch spring form pan
Ingredients
- 16 oz ricotta cheese
- 8 eggs, beaten
- 16 oz Italian meats of choice, cut into 1/4 inch cubes (such as prosciutto, mortadella, salami, soppressatta, peperoni, etc)
- 8 oz provolone cheese, cut into 1/4 inch cubes
- 1/4 cup shredded or grated parmesan cheese
- 1 package premade pie crust (2 crusts)
Instructions
- Preheat oven to 350. In a large bowl, mix the filling. Whisk ricotta cheese and eggs until evenly incorporated. Then add in cubed Italian meats, provolone and parmesan and mix until evenly distributed.
- Liberally butter the bottom and sides of the 8 inch spring form pan. Roll out one of the pie doughs until it is large enough to cover the bottom of the pan and come up the sides. Lay it in the pan and press into the bottoms and sides to cover evenly.
- Add the filling to the pan and spread into an even layer. Top with the the second pie dough and crimp the edges of the dough. Cut a few slits in the top to allow steam to escape.
- Bake pizza rustica at 350 until pastry crust is browned and filling is completely set and no longer wobbles, 1 hour to 1 hour 15 minutes. Allow to cool completely and serve at room temperature