Pizza Rustica

Cissy posted 05-06-99

Pizza Rustica
Source: from Better Homes & Gardens' 1997 Holiday Appetizer magazine

1/2 cup cold butter
2 cups flour
2 egg yolks
5 - 6 Tbsp. ice water
2 whole eggs
1 1/4 cups ricotta cheese
1 cup shredded provolone
2 cups Swiss chard or spinach
3/4 cup diced cooked ham
3/4 cup diced garlic salami
1/4 cup fresh Parmesan, grated
12 grinds black pepper
1 egg white, beaten slightly


Use pastry blender to cut butter into flour. Combine eggs and 2 Tbsp. water and stir into flour mixture. Add remaining ice water slowly and knead until it forms a ball. Shape 1/3 of dough into a flat disc and wrap in plastic. Shape remaining 2/3 of dough into another flat disc and wrap in plastic. Refrigerate while preparing filling.

Preheat oven to 400 F.

Filling: Stir together: 2 eggs, ricotta, provolone, spinach, ham, salami, parmesan and pepper.

Flatten larger disc of dough and roll into a 12" circle. Fit into a 10" springform pan, pressing excess dough up sides of pan. Add filling.

Flatten and roll smaller disc of dough into 10 1/2" circle and place over filling. Cut several slits in top crust to allow steam to escape. (If you have dough scraps, cut them into pretty shapes and place on top crust.) Brush top with beaten egg white.

Bake in preheated 400 oven about 40 minutes, until crust is golden. Transfer to a wire rack and allow to cool for 20 minutes. To serve, remove sides of pan and slice into wedges.


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