Pizza Rustica

Set aside everything you think you know about pizza. This sky-high pizza rustica is the brunch dish of your dreams! The towering pie is like a beautiful, double-crust quiche married with a charcuterie board. Some weekends call for breakfast casseroles or quiche recipes, but a big Easter brunch calls for a showstopper like pizza rustica. With a delicate egg custard, three different cured meats, and three cheeses, the name of this dish translates to "stuffed pizza" in some Italian dialects. It's hearty, filling, and will make everyone say, "wow!"

What's in pizza rustica?

Get ready to crack some eggs; this recipe uses a dozen! The custardy filling consists of eggs, ricotta, and parmesan cheese. This recipe also calls for provolone piccante, generally found at the deli counter. It is aged for longer than provolone dolce, and has a more robust flavor that stands out among all the delicious meat. Speaking of meat, this is where the fun begins. This recipe uses soppressata, smoked ham, and prosciutto. Some recipes call for other meats including seared Italian sausage, capicola, and pepperoni. This recipe works well with swap-ins as long as it is the same amount of meat as the original. Soppressata can be replaced with any dry salami; a spicy calabrese would be delightful! The deli counter also generally has an array of smoked hams. Use this opportunity to taste different types if the deli allows. 

How do you make the crust for pizza rustica?

Pizza rustica is made with a simple all-butter pie crust. The dough is enriched with eggs giving it a golden hue. It also has apple cider vinegar which helps with the dough's elasticity, making it easier to work with. While it is fun to work a dough together by hand, a food processor can also come in handy to blitz the dough together in a flash.

Do you need a special pan for pizza rustica?

You'll need a 9-inch springform pan to make pizza rustica—yep, the same pan you use to make cheesecake! Springform pans have tall sides, which is exactly what pizza rustica needs to hold in all the filling. Plus, there's no need to pry it out of the pan thanks to a springform pan's removable sides.

Does pizza rustica need to be refrigerated?

In order to maintain its structure, the crust must be cooled completely in the pan before slicing. This also makes it easy to cut clean, even slices. Pizza rustica is generally served cold or at room temperature; however, slices can be covered in foil and reheated in a 325-degree oven. Any leftovers, however, should definitely be refrigerated due to the eggs, dairy, and meat in the filling.

What do you serve with pizza rustica?

Pizza rustica is a meal in itself, however, it would be delicious with a vibrant fruit salad.