Pizza Rustica #Sunday Supper
The Crust
  • 2 Cups all-purpose flour
  • ⅓ Cup sugar
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • 1 Stick (4 oz) Cold, Unsalted Butter, cut into pieces
  • 2 Large Eggs, lightly beaten
The Filling
  • 1 Pound Whole Milk Ricotta, preferably homemade* or artesian
  • ⅓ Cup freshly grated Pecorino Romano Cheese
  • ½ Pound Mozzarella Cheese, finely Chopped
  • ¼ Pound Salami, Prosciutto, Ham or a mixture of cured pork products, finely chopped
  • 2 Swiss Chard Leaves, stems removed and discarded, finely chopped
  • 2 Tablespoons of Roasted Red Pepper, finely chopped (Optional)
  • 2 Tablespoons Fresh Parsley
  • 3 Large Eggs, lightly beaten
  • ¼ Teaspoon Freshly Ground Black Pepper
  1. Preheat the oven to 350 degrees.
  2. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Pulse a few times just to mix the ingredients.
  3. Add the butter and pluse a few times times until the mixture resembles fine cornmeal. Add the eggs and process until the dough forms a ball, about a minute or so
  4. Remove the dough from the processor and knead it, folding it over on itself until smooth, 1 to 2 minutes. Wrap the dough in plastic and set aside in the refrigerator for 15 – 20 minutes or if your not using it right away, wrap tightly and refrigerate for up to three days.
  5. Spoon the ricotta into a bowl and stir until smooth with a rubber spatula. Add the rest of the filling ingredients one at a time, stirring until each addition is incorporated and the mixture is well blended.
  6. Butter a 9” pie plate or tart pan.
  7. Divide the dough into two pieces, one a bit larger than the other. Working with the larger piece, knead into a disk then roll it out on a lightly floured work surface into a 12-inch circle.
  8. Transfer the dough to the pie plate and press gently against the bottom and up the sides of the plate. If the dough tears, just press it back together. Trim any excess dough even with the rim. Spoon the filling into the pie shell and smooth the top.
  9. Knead and shape the remaining piece of dough a circle then place it on the top of the pie. Trim the top even with the edge of the pan and pinch to seal. Alternatively, cut circles, shapes or strips and lay them artfully on tip of the pie.
  10. Bake for 35 to 40 minutes, or until the crust in golden and the filling is firm and slightly puffed. Transfer the pie to a rack to cool completely before serving.
Recipe by Monica's Table at