Pizza alla Rustica is a traditional Italian recipe (from Naples) for a classic double crust pizza pie filed with cheese and salami in an egg and milk herbed sauce, which is typically prepared for Carnevale and for Easter. The full recipe is presented here and I hope you enjoy this classic Italian dish of: Pizza alla Rustica.
This is a traditional 'country style' double crust pizza (more of a true pie really) based on an original Neapolitan recipe which is typically served during the Easter period.
Go to the printable version of the recipe
385g (4/5 lb) plain flour
90g (1/2 cup) butter
120ml (1/2 cup) warm water
225g (1/2 lb) Provalone cheese, thinly sliced
225g (1/2 lb) Mozzarella cheese, thinly sliced
225g (1/2 lb) hard salami, thinly sliced
6 eggs
240ml (1 cup) whole milk
generous pinch of freshly-ground black pepper
dried oregano
shredded fresh basil
Layer the filling ingredients over the crust ingredients in the pan. Now whisk together the eggs, milk and pepper and pour over the filling. Sprinkle a little oregano and basil over the top. Roll the remaining pie crust to that it's large enough to cover the top of the dish then layer on top. Crimp the edges together with a fork then form a hole in the middle to allow steam to escape. Brush the top with a little beaten egg yolk then place in an oven pre-heated to 200ºC (400ºF) and bake for about 45 minutes or until the crust is golden and set and the filing is piping hot.
Cut into squares and serve immediately.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is a traditional 'country style' double crust pizza (more of a true pie really) based on an original Neapolitan recipe which is typically served during the Easter period.
Go to the printable version of the recipe
Pizza alla Rustica Neapolitana Recipe
Ingredients:
For the Pizza Crust:
385g (4/5 lb) plain flour90g (1/2 cup) butter
120ml (1/2 cup) warm water
For the filling:
340g (11 oz) Serrano ham, thinly sliced225g (1/2 lb) Provalone cheese, thinly sliced
225g (1/2 lb) Mozzarella cheese, thinly sliced
225g (1/2 lb) hard salami, thinly sliced
6 eggs
240ml (1 cup) whole milk
generous pinch of freshly-ground black pepper
dried oregano
shredded fresh basil
Method:
Sift the flour into a bowl then cube the butter and add to the flour. Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs. Add just enough water to the mixture to bring it together as a dough. Cover the bowl and set aside to rest for 30 minutes. Cut the dough in half and roll our on a floured surface until large enough to cover the base and sides of a 33 x 22cm pan that's been greased with butter.Layer the filling ingredients over the crust ingredients in the pan. Now whisk together the eggs, milk and pepper and pour over the filling. Sprinkle a little oregano and basil over the top. Roll the remaining pie crust to that it's large enough to cover the top of the dish then layer on top. Crimp the edges together with a fork then form a hole in the middle to allow steam to escape. Brush the top with a little beaten egg yolk then place in an oven pre-heated to 200ºC (400ºF) and bake for about 45 minutes or until the crust is golden and set and the filing is piping hot.
Cut into squares and serve immediately.
Printable version of the Recipe
italy, easter, pizza, baking, cheese, traditional, double crust
Pizza
Italy
Pizza alla Rustica
https://fabulousfusionfood.blogspot.com/2019/04/pizza-alla-rustica-recipe.html
Pizza alla Rustica. This is a classic Italian double crust pizza with a ham cheese and salami filling in an egg custard base that's traditionally served for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELWJqe-B2QeLJb3mVasVV8w9CFF1IribePYZcnDfMpHVrPIxQk5wNeFGPhypzD1QxhvcPE4wwuLWfukcmuk1V48ghtqLaJDULA2pXHlJQ9-R3iXqKeEbN-PwlA8P_we5XribcVPch-bs/s1600/pizza-alla-rustica2.png
2019-04-18
Yield: 6–8
Pizza alla Rustica
Pizza alla Rustica. This is a classic Italian double crust pizza with a ham cheese and salami filling in an egg custard base that's traditionally served for Easter.
prep time: 35 mins
cook time: 50 mins
total time: 85 mins
Ingredients:
- 385g (4/5 lb) plain flour
- 90g (1/2 cup) butter
- 120ml (1/2 cup) warm water
- 340g (11 oz) Serrano ham, thinly sliced
- 225g (1/2 lb) Provalone cheese, thinly sliced
- 225g (1/2 lb) Mozzarella cheese, thinly sliced
- 225g (1/2 lb) hard salami, thinly sliced
- 6 eggs
- 240ml (1 cup) whole milk
- generous pinch of freshly-ground black pepper
- dried oregano
- shredded fresh basil
For the Pizza Crust:
For the filling:
Method:
- Sift the flour into a bowl then cube the butter and add to the flour. Rub the butter into the flour with your fingers until the mixture resembles fine breadcrumbs. Add just enough water to the mixture to bring it together as a dough. Cover the bowl and set aside to rest for 30 minutes. Cut the dough in half and roll our on a floured surface until large enough to cover the base and sides of a 33 x 22cm pan that's been greased with butter.
- Layer the filling ingredients over the crust ingredients in the pan. Now whisk together the eggs, milk and pepper and pour over the filling. Sprinkle a little oregano and basil over the top. Roll the remaining pie crust to that it's large enough to cover the top of the dish then layer on top. Crimp the edges together with a fork then form a hole in the middle to allow steam to escape. Brush the top with a little beaten egg yolk then place in an oven pre-heated to 200ºC (400ºF) and bake for about 45 minutes or until the crust is golden and set and the filing is piping hot.
- Cut into squares and serve immediately.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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