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Pizza rustica on a white plate topped with blossoming chives

Italian Pizza Rustica

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This Italian Pizza Rustica is a savory pie, with slightly sweet pastry stuffed with a filling of ricotta, eggs, mozzarella, Romano and prosciutto.

Pizza Rustica is a savory Italian Pie encased in a pastry crust. This out of the ordinary pie makes a delicious statement!

Italian Pizza Rustica on a white plate garnished with chives

Italian Pizza Rustica

Nick Malgieri is one of my baking gurus. I’ve used his tips to perfect my apple pie and cheesecake, so I was delighted to see he was the creator of this week’s Baking with Julia recipe. Nick describes Pizza Rustica as a savory pie…this slightly sweet pastry of his is stuffed with a filling of ricotta, eggs, mozzarella, Romano and prosciutto. Topped with a lattice crust, it is a real work of art!

A slice of PIzza Rustica in front of a pie plate filled with the Italian pie

I made the recipe as directed except for decreasing the sugar in the crust to 1/4 cup. I wish all my pie crusts rolled out this easily…the addition of eggs made it pliable and resilient. It wasn’t cool enough for our dinner last night, so we’ll be diving in tonight…but I did sample the crumbs after cutting a slice to photograph…and I predict we’ll be pleased.

Here is a link on how to weave a lattice crust.  I used a fluted pastry cutter and angled one set of pastry strips instead of having both rows perpendicular. Otherwise, I used this method exactly.

Italian Pizza Rustica

Italian Pizza Rustica

A ricotta, mozzarella and Prosciutto filled pie!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 8 servings

Ingredients

For the Dough

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick (4 oz) cold, unsalted butter or 4 oz cold lard, cut into 8 pieces
  • 2 large eggs, lightly beaten

For the filling:

  • 1 pound whole milk ricotta
  • 3 large eggs
  • 1/4 cup freshly grated Pecorino Romano cheese
  • 1/4 pound mozzarella cheese, grated
  • 1/4 pound thinly sliced prosciutto, shredded
  • 2 tbsp chopped fresh parsley
  • 1/4 freshly ground black pepper

Instructions

  1. Put the flour, sugar, baking powder, and salt into the work bowl of a food processor, fitted with the metal blade; pulse a few times just to mix the ingredients.
  2. Add the butter and plus 15 to 20 times, or just until the mixture resembles fine cornmeal. With the machine running, add the eggs and process until the dough forms a ball on the blade, about a minute or so.
  3. Remove the dough from the processor and knead it, folding it over on itself until smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside. (If you’re not going to make the pizza now, warp the dough well and refrigerate for up to 3 days)
  4. Scoop the ricotta into a medium bowl and stir until smooth with a rubber spatula. Add the rest of the filling ingredients one at a time, stirring until each addition is incorporated and the mixture is well blended.
  5. Position a rack in the lower third of the oven and preheat the oven to 350º, butter a 9-inch glass pie plate. (If you don’t have a glass pie plate, use, metal, but increase the oven temp to 375º)
  6. Divide the dough into two piece, one twice as large as the other. Working with the larger pieces, knead into a disk and roll it out on a lightly floured work surface into a 12-inch circle.
  7. Transfer the dough to the pie plate and press gently against the bottom and up the sides of the plate. Don’t worry if the dough tears, just press it back together. Use the dull side of a knife to trim the excess dough even with the rim.
  8. Scrape the filling into the pic shell and smooth the top.
  9. Knead and shape the remaining piece of dough into a block and roll into a 9-inch square. Using a pizza or pastry cutter or a thin charm knife, cut the dough into 12 even strips. To form the lattice, lay 6 of the strips across the pie at 1 1/4-inch intervals, then crisscross the strips, paling the remaining strips diagonal across the first. Trim the ends of the strips even with the edge of the pan and pinch to seal.
  10. Bake for 35 to 40 minutes, or until the crust in golden and the filling is firm and slightly puffed. Transfer the pie to a rack to cool completely before serving.
  11. Leftovers can be kept well covered in the refrigerator for up to 4 days

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 510 Total Fat: 31g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 186mg Sodium: 703mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 21g

e.


Pizza Rustica on a wooden board with an oven mitt

 

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86 comments on “Italian Pizza Rustica”

  1. This looks beautiful and delicious, wish I could taste it :), I love Nick too, great recipes and guidance!

  2. Gorgeous, Liz!

  3. All of the pies you make look amazing! I love the lattice crust, really fantastic. We actually used Nick Malgieri recipes for our whole pastry section in culinary school & he also taught a couple classes there as well. He was really nice! This sounds absolutely delicious & I wish this recipe had been included in our classes!

  4. So cheesy and delicious – I could definitely eat the entire pizza rustica by myself (though it looks too pretty to cut :D)

    Cheers
    Choc Chip Uru

  5. Great job Lizzy! Your pizza rustica is perfection! Happy Tuesday!

  6. I love your photos! Are those chives on top of the pie? Thanks so much for the link on how to make a lattice top – very helpful.

  7. Gorgeous as usual, Lizzy! The lattice crust is beautifully done and the whole thing looks wonderful

  8. Excellent work with the lattice.
    I guess laundry is important but baking is more fun!

  9. Oh yes, it does look just heavenly! I love the thickness of the pie. What a different take on pizza. Thank you for sharing. I hope you are having a wonderful Spring week!

  10. Lizzy, this dish is really beautiful! I love that it’s a savory pie. Yum! You’re a real expert when it comes to lattice work. Great job!

  11. looks just delicious n awesum..n nice cliks.
    maha

  12. This is just amazing! I’m reluctant to eat such a beautiful creation of yours!

  13. I just saw this in one of my food magazines. It is a great idea. Yours looks divine. It is definitely going on the list of things to do.

  14. Lizzy, you did a fantastic job:) The filling sounds delicious with great cheeses and prosciutto MMM. Have a nice evening.

  15. A beautiful loooking pie for sure. It looks very rich which I suppose it is.

  16. Nice presentation…thanks for the lattice link…

    ~ Carmen
    http://bakingismyzen.wordpress.com/2012/04/03/twd-baking-with-julia-pizza-rustica/

  17. First of all you’ll be happy to know I got your post in my inbox this morning. So “yay” it’s working.

    This is a beautiful pie that I’m going to have to read in Dorie’s book. Your lattice work is stunning especially using that little tool. Great work. How yummy was this?

  18. This looks scrumptious!

  19. look delicious ever

  20. I’ve never had pizza pie in my life! Missing something great don’t I? Good luck with the new schedule! Hopefully you find some time to take a rest too! You’ve been very dedicated blogger and supporter and I highly admire of you!

  21. That looks so rich and good!
    I love it : )

  22. Beautiful! this is a winner, buzz buzz!

  23. This looks so beautiful! Your lattice crust is perfection!

  24. It looks really lovely! I hope you enjoyed it. But as good as that looks, I’m drooling over the brownies with Rolos in your other post!

  25. Yum! I am loving this dish. And lovely crust and presentation!

  26. Looks beautiful Lizzy…love that crust!

  27. Your lattice crust looks fabulous, Lizzy! Picture perfect!

  28. thats a strange looking pizza ill try it

  29. Oh, Lizzy, I can relate…I post when I feel like it. LOL Sometimes I’m tardy getting to my blogger friends.

    This pie looks delicious!! Different too…

  30. Ooh, your pie rustica looks perfectly delicious. I had issues with the crust and it wouldn’t roll out without sticking. I’m sure it just needed more flour and some chilling in the fridge, but the recipe didn’t say that.
    No matter, I cut a bunch of circles for my top crust.

  31. Lovely pix and a beautiful pie!

  32. Did you do his recipe that called for two pounds of mozzarella, 1 pound of ricotta and 6 eggs? I did do that one year but this year am lightening it up! Love Malgieri – but I need a family of ten to eat his Pizza Rustica! (She says as she rolls out the dough for tomorrow’s dinner) Yours looks lighter than the recipe I have!

  33. Oh my goodness that’s an amazing looking pie! I love your photos!

  34. OMG your pizza rustica looks beautiful! We ate ours warm because we couldn’t wait so I really admire your resolve. Hope you liked it as much as we did!

  35. Your lattice is beautiful! It looks so good! Hope you enjoyed it.

  36. liz, it looks beautiful! this is a traditional italian easter pie. decreasing the sugar was a good idea for a savory pie. we don’t put sugar in our crust for it.

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