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Pizza Rustica From Puglia

Pizza Rustica From Puglia recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 703.5
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
  • 2 1/2 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 1/4 cup Extra virgin olive oil
  • 1 To Tablespoons water
  • 1 Egg Plus 1 egg
Directions
  1. 1
    Preheat oven to 375F (191C) and place a baking stone in the center rack.
  2. 2
    In a large mixing bowl, whisk together flour, baking powder, sugar, salt, and olive oil until the texture resembles moist cereal.
  3. 3
    Add one egg and enough water (1 to 2 tablespoons) to bring the dough together, mixing with your hands until just combined.
  4. 4
    Turn the dough out onto a floured work surface and knead briefly for about 5 minutes until smooth.
  5. 5
    Cover the dough and let it rest for 10 minutes.
  6. 6
    While the dough rests, prepare the filling by dicing 1/2 pound prosciutto and 1/2 pound prosciutto cotto into 1/4-inch cubes.
  7. 7
    Dice 1/2 pound fresh mozzarella into 1/4-inch cubes.
  8. 8
    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.
  9. 9
    Divide the rested dough in half, keeping one piece slightly larger than the other.
  10. 10
    Roll the larger piece of dough into a 12 to 14-inch circle on a surface lightly dusted with semolina or flour.
  11. 11
    Transfer the rolled dough to a pizza peel or parchment paper lined baking sheet.
  12. 12
    Spread the filling mixture in the center of the dough, leaving a 3-inch border around the edge.
  13. 13
    Roll the remaining dough into a thinner 10-inch circle.
  14. 14
    Place the top dough circle over the filling.
  15. 15
    Brush the outer edge of the bottom dough and the top surface of the center disk with cool water.
  16. 16
    Fold the outer edges of the bottom dough upward to meet the top dough, sealing the perimeter.
  17. 17
    Beat the remaining egg and brush it evenly over the entire top of the pie.
  18. 18
    Use a sharp knife to score the top of the pie in 5 places to allow steam to escape.
  19. 19
    Slide the pizza onto the preheated baking stone and bake for 40 minutes, or until the crust is dark golden brown.
  20. 20
    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.

Keywords: pizza rustica, puglia, italian pie, savory tart, prosciutto, ricotta, mozzarella, cured meats, cheese filling, rustic bread, dinner party, family meal, sunday lunch, traditional recipe, baked pie, mediterranean, appetizer, vegetarian option
Read it online: https://www.chefs-mate.com/recipe/pizza-rustica-from-puglia/