Pizza Rustica From Puglia
Description
Pizza Rustica is a hearty, savory wheel of dough filled with a luxurious mixture of prosciutto, prosciutto cotto, fresh mozzarella, and ricotta. This traditional Pugliese dish offers a perfect balance of salty cured meats and creamy cheeses, enhanced by the aromatic warmth of cinnamon and nutmeg. The crust is tender and flaky, holding together a dense, flavorful center that slices beautifully. It is an excellent choice for Sunday lunches, family gatherings, or as an impressive centerpiece for a dinner party. Serve it warm or at room temperature for the best texture and flavor release.Ingredients
Directions
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Preheat oven to 375F (191C) and place a baking stone in the center rack.
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In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and olive oil until the texture resembles moist cereal.
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Add one egg and enough water (1 to 2 tablespoons) to bring the dough together, mixing with your hands until just combined.
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Turn the dough out onto a floured work surface and knead briefly for about 5 minutes until smooth.
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Cover the dough and let it rest for 10 minutes.
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While the dough rests, prepare the filling by dicing 1/2 pound prosciutto and 1/2 pound prosciutto cotto into 1/4-inch cubes.
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Dice 1/2 pound fresh mozzarella into 1/4-inch cubes.
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In a large bowl, combine the diced prosciutto, prosciutto cotto, mozzarella, 1/2 pound fresh ricotta, 1/2 cup drained and julienned sun-dried tomatoes, 1/4 cup grated Pecorino, 3 eggs, 1/2 teaspoon cinnamon, and 1/2 teaspoon freshly grated nutmeg. Mix well with your hands.
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Divide the rested dough in half, keeping one piece slightly larger than the other.
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Roll the larger piece of dough into a 12 to 14-inch circle on a surface lightly dusted with semolina or flour.
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Transfer the rolled dough to a pizza peel or parchment paper lined baking sheet.
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Spread the filling mixture in the center of the dough, leaving a 3-inch border around the edge.
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Roll the remaining dough into a thinner 10-inch circle.
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Place the top dough circle over the filling.
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Brush the outer edge of the bottom dough and the top surface of the center disk with cool water.
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Fold the outer edges of the bottom dough upward to meet the top dough, sealing the perimeter.
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Beat the remaining egg and brush it evenly over the entire top of the pie.
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Use a sharp knife to score the top of the pie in 5 places to allow steam to escape.
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Slide the pizza onto the preheated baking stone and bake for 40 minutes, or until the crust is dark golden brown.
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Remove from the oven and let rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 703.5kcal
- % Daily Value *
- Total Fat 17.9g28%
- Saturated Fat 2.8g14%
- Cholesterol 46.6mg16%
- Sodium 5068.5mg212%
- Total Carbohydrate 115.7g39%
- Dietary Fiber 4.1g17%
- Sugars 1.8g
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350F oven for 10 minutes to restore crust crispness.
Substitutions: For a vegetarian version, omit the prosciutto and prosciutto cotto and add extra mozzarella or roasted vegetables like bell peppers and zucchini.
Dough Tip: If the dough feels too dry while mixing, add water one teaspoon at a time. If it is too sticky, sprinkle with a little more flour.
Serving: Pizza Rustica is best served warm or at room temperature. It makes excellent leftovers for lunch the next day.
Ingredient Note: Ensure sun-dried tomatoes are well-drained to prevent a soggy filling. If using oil-packed tomatoes, pat them dry thoroughly with paper towels.
