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Pizza Rustica

This Italian masterpiece is a savory pie wrapped in buttery pastry that's loaded with cured meats, cheeses, and eggs, making it a showstopper for brunch, lunch, or a casual dinner. The combination of crispy pastry, tender filling, and that signature hard-boiled egg slice running through the center creates texture and flavor that single-crust pizzas simply cannot match.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Main Course
Cuisine: Italian
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter cubed
  • 1 egg
  • 4 to 6 tablespoons ice water
  • 1 tablespoon white vinegar
Filling
  • 8 ounces whole milk ricotta cheese
  • 8 ounces mozzarella cheese shredded
  • 4 ounces Pecorino Romano cheese grated
  • 1/2 pound salami diced small
  • 1/4 pound capicola or ham diced small
  • 1/4 pound mortadella diced small
  • 4 large eggs hard-boiled and sliced
  • Black pepper to taste
  • 1 egg yolk mixed with 1 tablespoon water for egg wash

Equipment

  • 9-inch round cake pan or springform pan
  • Medium mixing bowl
  • Large mixing bowl
  • Measuring cups and spoons
  • Sharp knife for slicing
  • Rolling pin
  • Small pot for boiling eggs
  • Baking sheet
  • Oven thermometer

Method
 

  1. Combine flour and salt in a large bowl, then cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs.
  2. In a small bowl, whisk together the egg, vinegar, and 4 tablespoons of ice water. Pour this mixture into the flour and gently mix until the dough just comes together, adding more water only if needed.
  3. Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Place eggs in a small pot, cover with cold water, bring to a boil, then remove from heat and let sit for 10 minutes. Transfer to an ice bath, then peel and slice them into thin rounds when cool.
  5. In a large bowl, combine ricotta, mozzarella, and Pecorino Romano cheese, mixing gently until blended. Add the diced salami, capicola, and mortadella, then season with black pepper and mix until evenly distributed.
  6. Remove the dough from the refrigerator and divide it into two pieces, one slightly larger than the other. On a lightly floured surface, roll the larger piece into a circle about 12 inches in diameter and 1/8 inch thick.
  7. Transfer this circle to your cake pan, letting the excess hang over the edges.
  8. Spread half of the meat and cheese mixture over the pastry in an even layer. Arrange the sliced hard-boiled eggs in a single layer on top. Top with the remaining meat and cheese filling, smoothing it gently.
  9. Roll out the second piece of dough to about 10 inches in diameter. Brush the edges of the filling with a light coating of the egg wash, then carefully place the top crust over the filling.
  10. Fold the overhanging bottom crust up and over the top crust, then crimp the edges with a fork to seal. Brush the entire top with egg wash and cut a few small vents to allow steam to escape during baking.
  11. Preheat your oven to 375 degrees Fahrenheit and place the pie on a baking sheet. Bake for 45 to 50 minutes until the pastry is deep golden brown and a knife inserted into the center meets little resistance from the filling.
  12. Remove the pie from the oven and let it rest for at least 10 minutes before slicing.

Notes

Make your pastry dough the day before and refrigerate it overnight for maximum flakiness and easier handling on baking day. Keep all ingredients cold while making the pastry. Can be made ahead and reheated. Stores in refrigerator for up to 4 days or freezer for up to 3 months.