| | Pizza rustica
Pizza rustica
Pizza rustica 4.3-5 9
  • Calories: 3426 kj
  • Fat: 54g
  • Carbohydrates: 2g

How to Make:

  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.
Time for preparing:
90 min.


  • 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