Nonnas Pizza Rustica Recipes

PIZZA RUSTICA | RUSTIC ITALIAN PIZZA

Steps:

• Preheat oven to 375F
• Use 1 Tbsp olive oil to grease an 8 inch/20cm round straight edged cake pan
• Use 200 grams of the dough to roll out a thin circle to a diameter of 12 inches/30cm.
• Place the dough in the greased pan making sure it goes right to the edges all around. Dough should over hang the pans edge by roughly 1/4 inch/6mm.
• Beat the eggs in a medium bowl. Add the pancetta, salami, cheeses, and parsley to the eggs and mix together.
• Pour the egg mixture into the pan. Sprinkle with black pepper.
• Use the remaining 100g of dough to roll out another circle for the top to a diameter of 8.5 inches/21.5cm.
• Place on top to cover the egg mixture. Match the edges with the bottom layer and pinch together all around. When you are done the entire circle will overhang the pan.
• Gently twist and pinch the edges of the dough into the pan creating the crust. See photos in the blog post for reference.
• Brush the remaining tablespoon of oil over the top.
• Prick the top of the pizza a few times with a tooth pick.
• Bake for 1 hour. Let rest 10 minutes before transferring to a rack or serving plate.

PIZZA RUSTICA

Steps:

• Stir flour, salt & sugar together. Work shortening of choice into flour, mix the eggs in and add as much additional ice water as needed so that the dough comes together. Divide part ¾ of the dough into a flat disc, do the same with the other ¼, wrap in saran and refrigerate for at least 1 hour. Use an 9 or 10 inch inch springform pan, using the larger amount of dough for bottom & sides, ¼ for the top. Fill with the cheese/meat mixture, but don't pack or compress it, nevertheless making sure that there are no air bubbles in the filling. Bake at 350 degrees for 1½ hours.

NONNA'S PIZZA RUSTICA

Steps:

• Get the Ingredients used in this recipe HERE! Prepare the Dough: In a stand mixer, add the flour, salt and the shortening or lard cut in cubes. Let the flour absorb all the shortening or lard. Add the eggs and let them mix well. Add enough milk (about 1/4 + Cups) until you have a firm ball of dough. Let it rest. Prepare the Filling: Cut all the meats and cheeses in small cubes and put in a large bowl. Add the grated Pecorino and mix. Add the eggs and mix. Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside. Assemble the Pizza Rustica: Preheat the oven at 350F Butter and flour a 9" springform pan. Cut a little less than 1/3 of the dough and set aside. With a rolling pin, roll the large piece of dough in a thin circle. Place the dough over the springform pan so that it overflows the borders of the pan. Add the filing and spread it evenly. With a sharp knife, cut the excess dough from around the border of the pan. With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling. Wet the strips with egg wash and bake for about 1 hr and 15 mins.

NONNO'S PIZZA

Steps:

• Combine the tomato puree, basil, kosher salt and 2 tablespoons of the olive oil in a small bowl. Allow to sit for 1 hour to let the flavors marry. Remove the pizza dough from the refrigerator and bring to room temperature for an hour as well.
• Preheat the oven to 400 degrees F.
• Drizzle the remaining 2 tablespoons olive oil on a 9-by-13-inch rimmed baking sheet. Stretch the dough in the oil, flipping it back and forth and stretching it to fit the baking sheet. Use your fingers to make a few dimples in the dough. Spread the sauce evenly over the top all the way to the edges. Bake until bubbly and golden brown, 20 to 25 minutes.
• Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool completely. Drizzle with 1 tablespoon olive oil and sprinkle with the ricotta salata, oregano and flake salt. Cut into squares and serve warm or at room temperature.