Pizza Rustica Recipe

I’ve been messing around in the kitchen and recently crafted this cheesy egg pie that instantly became my favorite comfort food — its flaky, buttery crust wraps around a melty combo of mozzarella, ricotta, provolone and Parmesan with a splash of extra eggs and even hard boiled egg garnish, and let me tell you, it’s seriously next-level yum even if it ain’t perfect every time.

I love making Pizza Rustica cause the dough made with all-purpose flour, cold unsalted butter, and ice water gives a crispy base while the filling’s mix of mozzarella, provolone, ricotta, Parmesan and eggs adds rich protein and calcium. I think the pinch of nutmeg, salt and pepper amplifies flavor.

Ingredients

• Flour: Essential carbohydrate that gives structure and energy; it’s a staple for our dough.
• Cold unsalted butter: Adds rich flavor and fat for tender, flaky layers; it helps bind ingredients.
• Eggs: High-quality protein that acts as a binder; they add moisture and flavor in both dough and filling.
• Mozzarella cheese: Mild and creamy, offering protein and stretchiness that improves texture in every bite.
• Ricotta cheese: Soft and creamy, it gives a gentle mild tang while adding extra protein and moisture.
• Parmesan cheese: Hard, tangy cheese that boosts flavor with unique taste and a protein punch.

Ingredient Quantities

• 3 1/2 cups all-purpose flour
• 1 cup cold unsalted butter, diced
• 1/2 cup ice water (add a bit more if needed)
• 2 large eggs (for the dough) plus 4 extra eggs for the filling
• 1/2 teaspoon salt (for the dough)
• 1 lb mozzarella cheese, roughly cubed or shredded
• 1 lb ricotta cheese
• 8 oz provolone cheese, shredded
• 1 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste (for the filling)
• A pinch of nutmeg (optional but great for flavor)
• 4 hard-boiled eggs, peeled and sliced for garnish

How to Make this

1. First, mix the flour, salt, and diced cold butter in a bowl. Use your fingers or a pastry cutter to work the butter into the flour until it looks crumbly. Then add the 2 eggs and ice water gradually until you get a smooth dough.

2. Wrap the dough in plastic wrap and let it chill in the fridge for about an hour. This helps the butter firm up so you get a nice flaky crust.

3. While the dough is chilling, preheat your oven to 375°F (190°C) and get ready to make the filling.

4. In a big bowl, combine the mozzarella, ricotta, shredded provolone, and grated Parmesan.

5. Crack in the 4 extra eggs into the cheese mixture, and season with salt, pepper and a pinch of nutmeg if you like. Mix it all together really well.

6. Once the dough is chilled, roll it out on a lightly floured surface into one large circle for the bottom and another circle for the top, if you want a double crust.

7. Place the bottom crust into your greased pie or baking pan and spoon the cheese and egg filling evenly over the dough.

8. Lay the top crust over the filling and press the edges together to seal. You can crimp the edges a bit for a nice look.

9. Cut a few slits in the top of your pie so the steam can escape while baking. Optionally, brush the top lightly with a beaten egg for extra color.

10. Bake for about 45 minutes until the crust is golden and the filling is set. Let it cool a little then garnish with the sliced hard-boiled eggs before serving.

Equipment Needed

1. A large mixing bowl for combining the flour, salt, diced butter, eggs and ice water
2. A pastry cutter or your fingers to work the butter into the flour
3. Plastic wrap to cover the dough while it chills in the fridge
4. A refrigerator for chilling the dough
5. An oven to preheat at 375°F (190°C) and bake the pie
6. A big bowl for mixing the mozzarella, ricotta, provolone and Parmesan cheeses along with the extra eggs
7. A rolling pin and a lightly floured surface to roll out the dough
8. A pie or baking pan to assemble and bake the pie
9. A knife or similar utensil to cut slits in the top crust for steam to escape
10. A small brush to apply the beaten egg on top if desired

FAQ

• Q: Can I use a different type of cheese?
  A: Yeah you can experiment a little. But stick to the recommended cheeses for an authentic taste. If you swap out one cheese, make sure you adjust the seasoning so it all blends well and isn’t too salty or bland.
• Q: How do I get a really flaky crust?
  A: The secret is using cold butter and working it in just until you can see small bits. Don’t over mix the dough or it will turn tough. It might seem tricky at first but with practice it comes out great!
• Q: Can I make the dough ahead of time?
  A: Yes you can. Wrap it well in plastic and keep it in the fridge for up to 2 days. If you chill it too long, just bring it back to room temp a bit before you start rolling it out.
• Q: How important are the extra eggs in the filling?
  A: They add a rich and creamy texture to the filling. While you might be able to cut back a little, the extra eggs make a big difference in the taste and consistency, so its best not to skip them.
• Q: What is the ideal baking time and temperature?
  A: Preheat your oven to 400°F and bake for around 25 to 30 minutes until the crust is golden and the filling is bubbling. Just keep an eye on it too, as ovens can vary a bit in heat.

Pizza Rustica Recipe Substitutions and Variations

• If you can’t find cold unsalted butter, you can use chilled margarine or even a good quality vegetable shortening. This helps keep the dough flaky.
• Instead of all-purpose flour, you could mix in some bread flour to give it a bit more structure, but keep the ratio about the same so the dough doesn’t get too heavy.
• For ricotta cheese, try blending cottage cheese until smooth. It may change the texture slightly but it works in a pinch.
• If provolone cheese is hard to come by, a mild cheddar or even Swiss cheese can be a decent swap, just be sure it melts well.
• Not having Parmesan? Pecorino Romano is a great alternative, though it might give a sharper flavor than you’re used to.

Pro Tips

1. When you’re doing the dough, make sure your butter is super cold and really work it into the flour till it’s crumbly. This helps make the crust extra flaky, so if it looks a bit off its ok because letting it chill later will fix it up.

2. Don’t rush the chilling part. Letting the dough chill for about an hour (or even a bit more if you have time) lets the butter firm up, and thats what gives you a really good crust that doesn’t shrink in the oven.

3. Mix your cheese and eggs really well but try not to overdo it. I noticed that if you mix it too much, the texture can get a bit weird. A few lumps is totally fine and gives the filling more character.

4. Before popping your pie in the oven, cut a few slits on top to let the steam out. And if you can, brush the top with that beaten egg – it gives it a nice golden hue and makes it look extra appetizing even if it doesn’t turn out perfect every time.