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Pizza rustica

  • 0:30 Prep
  • 1:30 Cook
  • 10 Servings

Ingredients

  • 600g (4 cups) plain flour
  • 1/4 teaspoon sea salt
  • 300g butter, chilled, chopped
  • 3 eggs, lightly whisked
  • 60ml (1/4 cup) iced water

Ricotta filling

  • 400g fresh ricotta
  • 200g sliced prosciutto, cut into 1cm pieces
  • 150g sliced ham, cut into 1cm pieces
  • 150g pepperoni, cut into 1cm pieces
  • 150g mortadella, cut into 1cm pieces
  • 100g mozzarella, cut into 1cm pieces
  • 100g provolone, cut into 1cm pieces
  • 60g (3/4 cup) coarsely grated pecorino
  • 1/4 cup chopped fresh oregano
  • 6 eggs

Method

  • 1
    Process the flour, salt and butter in a food processor until it resembles fine breadcrumbs. Add the egg and water and process until the dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • 2
    Meanwhile, to make the ricotta filling, combine the ricotta, prosciutto, ham, pepperoni, mortadella, mozzarella, provolone, pecorino, oregano and 5 eggs in a large bowl.
  • 3
    Preheat oven to 180°C. Roll out two-thirds of the dough until 5mm thick. Line the base and sides of a 22 x 32cm baking dish with pastry, allowing edges to overhang slightly. Spoon ricotta filling into pastry case and smooth the surface.
  • 4
    Roll the remaining dough into a 24 x 34cm rectangle. Whisk remaining egg in a small bowl. Brush dough with a little egg. Place the dough, egg-side down, over the ricotta filling. Trim excess dough and pinch the edges to seal. Use a fork to prick the surface all over. Bake for 45 minutes. Brush the top with egg and bake for a further 45 minutes or until golden and the filling has set. Set aside to cool.

Source: taste.com.au

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