Recipes › Bread & Pizza › Pizza Rustica Recipe

Pizza Rustica Recipe

Recipe by Pedro M. A. Neves

Pizza rustica is a traditional Italian savory pie from Southern Italy, filled with cured meats, cheeses, and hard-boiled eggs encased in a buttery pastry crust. This rustic yet elegant dish is served at room temperature and makes an impressive centerpiece for antipasti platters or light meals. Unlike pizza al taglio, pizza rustica is baked in a round or rectangular pan and cut into wedges or squares.

Ingredients

• 500g all-purpose flour (3⅔ cups)
• 150g cold butter, cubed (5.3 oz)
• 2 large eggs, separated
• 100ml whole milk (3.4 fl oz)
• 8g salt (1½ teaspoons)
• 5g sugar (1 teaspoon)
• 250g Italian sausage, removed from casing (8.8 oz)
• 150g smoked ham, diced (5.3 oz)
• 100g provolone cheese, diced (3.5 oz)
• 100g mozzarella cheese, diced (3.5 oz)
• 75g Pecorino Romano cheese, grated (2.6 oz)
• 6 large hard-boiled eggs, peeled and halved
• 50g fresh parsley, chopped (1.8 oz)
• 30ml whole milk for egg wash (1 fl oz)
• Black pepper to taste

Instructions

1. Make the pastry dough by combining flour and salt in a large bowl. Cut in cold butter cubes until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

2. Create a well in the center of the flour mixture. Add one egg yolk and 100ml milk, then gently mix with a fork until a shaggy dough forms. Knead briefly by hand until just combined, being careful not to overwork the dough.

3. Divide the dough into two portions: one slightly larger (for the bottom crust). Wrap both in plastic wrap and refrigerate for at least 20 minutes.

4. While dough chills, cook the sausage in a large skillet over medium-high heat, breaking it into small pieces with a wooden spoon, until browned (about 8 minutes). Add the diced ham and cook for 2 minutes. Transfer to a plate and let cool slightly.

5. In a large bowl, combine the cooled sausage mixture, diced provolone, diced mozzarella, grated Pecorino Romano, and fresh parsley. Season with black pepper and mix gently.

6. Preheat oven to 180°C (350°F). Roll out the larger dough portion to fit a 28cm (11-inch) springform pan or round baking dish, allowing the edges to hang slightly over the sides. Prick the bottom with a fork.

7. Layer half the meat and cheese mixture into the crust. Arrange the hard-boiled egg halves in a circle on top, then cover with the remaining meat and cheese mixture.

8. Roll out the smaller dough portion and place it over the filling. Fold the overhanging bottom crust edges up and over the top crust, then crimp or press gently to seal. Trim excess dough if needed.

9. Whisk together the remaining egg white with 30ml milk to create an egg wash. Brush generously over the top crust. Use a sharp knife to cut 3-4 small steam vents in the center.

10. Bake for 45-50 minutes until the crust is deep golden brown and a knife inserted into the filling comes out hot. Cool in the pan for 15 minutes, then remove the springform ring and cool further to room temperature before slicing.

Substitutions

• For dairy-free: replace butter with cold coconut oil or vegan butter, use plant-based milk, and substitute all cheeses with cashew-based cheese alternatives
• For gluten-free: use a 1:1 gluten-free flour blend with xanthan gum, keeping all other ratios the same
• For lighter version: replace sausage and ham with turkey sausage and prosciutto, use part-skim mozzarella
• For vegetarian: omit sausage and ham, add 200g sautéed mushrooms, 150g roasted red peppers, and increase cheeses by 50g total

Tips

• Keep all butter and milk cold until mixing to ensure a flaky, tender crust; warm ingredients will make the pastry tough
• Hard-boil the eggs at least 2 hours ahead so they cool completely before assembling, preventing heat from affecting the filling texture
• Pizza rustica is intentionally served at room temperature, which allows the flavors to meld and makes it easier to slice cleanly
• You can assemble and refrigerate the unbaked pizza up to 8 hours ahead; bake directly from cold, adding 5-7 minutes to cooking time

Pizza rustica originates from Campania in Southern Italy, particularly Naples, where it is traditionally prepared for Easter celebrations and special occasions. The dish reflects Italian cucina rustica values, combining humble ingredients—eggs, cured meats, and cheese—layered within a buttery pastry to create an impressive yet accessible centerpiece for family gatherings.

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