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Pizza Rustica by Olives-n-Okra

Pizza Rustica Recipe

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 10



  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 cup unsalted butter
  • 1/2 cup chilled vegetable shortening
  • 3 eggs beaten


  • 2 pounds whole-milk ricotta
  • 1 cup grated Pecorino Romano
  • 4 eggs
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh parsley
  • 8 ounces whole-milk mozzarella chopped
  • 3 ounces soppresatta with hot pepper chopped
  • 3 ounces prosciutto chopped
  • 3 ounces cooked ham chopped
  • 3 ounces dried sausage or pepperoni with hot pepper chopped
  • 2 sweet Italian sausage links cooked and chopped
  • 1 egg plus 1 tablespoon water


  • Combine flour, salt, butter, and shortening in the bowl of food processor. Pulse until mixture resembles coarse cornmeal. Stir in eggs and pulse until a soft ball forms. If dough is too dry, add ice water a tablespoon at a time until dough is moist. Roll dough in ball. Pinch off about a third; roll each into ball and wrap in plastic wrap. Refrigerate for 1 hour.
  • In large mixing bowl, beat ricotta, Romano or parmigiana, eggs, pepper, and parsley until blended. Stir in chopped meats and mozzarella.
  • Heat oven to 375 degrees. On a lightly floured surface, roll out the large dough so that it fits in a 9 x 3-inch springform pan. Fit dough in pan, pushing against sides and bottom to smooth out folds. Add filling to prepared pan. Roll out remaining dough into 10-inch circle. Cut dough in 1/2-inch strips and lay across top of filling, about 1/2-inch apart. Rotate pan and lay dough crisscross across pan. Pinch dough edges together. Whisk together water and egg; brush on top to seal.
  • Bake pie until golden brown and filling is set and heated through, about 1 hour. Cool for 10 minutes before removing from pan. If serving warm, let pie set for about 20 minutes before slicing. Cool to room temperature and refrigerate.
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