Italian Savory Easter Pie (Pizza Rustica)

• •2.5 cup all-purpose flour, plus more for dusting
• •1 cup warm water (105-115°F / 40-46°C)
• •2.3 teaspoon active dry yeast
• •1 teaspoon granulated sugar
• •2 tablespoon extra virgin olive oil, plus more for greasing
• •1 teaspoon salt
• •15 oz whole milk ricotta cheese, drained
• •0.5 cup Parmesan cheese, freshly grated
• •0.3 cup Pecorino Romano cheese, freshly grated
• •1 cup Provolone cheese, shredded or diced small
• •4 oz prosciutto, thinly sliced, diced
• •4 oz Genoa salami, diced
• •4 oz capicola, diced
• •4 large eggs
• •0.3 cup fresh parsley, chopped
• •0.5 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •0.1 teaspoon nutmeg, freshly grated
• •1 large egg, for egg wash
• •1 tablespoon water, for egg wash

Instructions

1. 1

   Prepare the Dough: In a large bowl, combine the warm water, yeast, and granulated sugar. Let sit for 5-10 minutes until foamy. Add 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually add the all-purpose flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.

2. 2

   Prepare the Filling: While the dough rises, prepare the filling. In a large bowl, combine the drained ricotta cheese, grated Parmesan, grated Pecorino Romano, and shredded Provolone. Add the diced prosciutto, salami, and capicola. Crack in the 4 large eggs, add the chopped fresh parsley, 0.5 teaspoon salt, 0.25 teaspoon black pepper, and 0.125 teaspoon freshly grated nutmeg. Mix well until all ingredients are evenly combined.

3. 3

   Assemble the Pie: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep pie dish with olive oil. Once the dough has risen, punch it down gently and divide it into two pieces, one slightly larger than the other (about 2/3 and 1/3). On a lightly floured surface, roll out the larger piece of dough into a 12-13 inch circle. Carefully transfer the dough to the prepared pan, pressing it gently into the bottom and up the sides, allowing some overhang.

4. 4

   Fill and Seal: Spoon the entire cheese and meat filling into the dough-lined pan, spreading it evenly. Roll out the smaller piece of dough into a 9-10 inch circle. Carefully place this dough circle over the filling. Trim the excess dough from the bottom crust, leaving about a 1-inch overhang. Fold the overhang of the bottom crust over the top crust and crimp or press the edges together firmly to seal the pie completely.

5. 5

   Egg Wash and Bake: In a small bowl, whisk the remaining large egg with 1 tablespoon of water to create an egg wash. Brush the top of the pie generously with the egg wash for a golden finish. Cut several small slits or a cross into the top crust to allow steam to escape during baking. Place the pie on a baking sheet (to catch any potential drips) and bake for 60-75 minutes, or until the crust is deep golden brown and the filling is set. If the crust browns too quickly, loosely tent with aluminum foil.

6. 6

   Rest and Serve: Once baked, remove the pie from the oven and let it cool in the pan on a wire rack for at least 30 minutes before carefully removing the springform ring or slicing. Allowing it to rest ensures the filling sets properly and makes for cleaner slices. Serve warm or at room temperature.

Chef's Tips

• 💡Draining the ricotta cheese is crucial to prevent a watery filling. Place it in a fine-mesh sieve lined with cheesecloth over a bowl and let it drain for at least 30 minutes, or even overnight in the refrigerator.
• 💡Do not overfill the pie. Ensure there's enough space for the top crust to seal properly around the edges.
• 💡The cured meats are already salty, so taste the filling before adding additional salt, especially if your cheeses are also salty.
• 💡For the best texture and flavor, allow the pie to cool and rest for at least 30 minutes before slicing. This helps the filling set and prevents it from crumbling.
• 💡Pizza Rustica can be made ahead of time and served at room temperature, making it perfect for gatherings. It also reheats well in a low oven.