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Submitted by Meta team

Chef John's Pizza Rustica

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Chef John's Pizza Rustica picture
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Preparation

50min

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Cooking

160min

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Total

210min

Cuisine:

italian

Allergens:

wheat

dairy

egg

pork

Ingredients

servings iconAmount:
g / servings
White wheat flour image
White wheat flour

Cereal Grains and Pasta

125g/1cup
Salt image
Salt

Spices and Herbs

6g/1tsp
Butter image
Butter

Dairy and Egg Products

5g/1pat (1" sq, 1/3" high)
Olive oil image
Olive oil

Fats and Oils

90.7g/100milliliter
Egg image
Egg

Dairy and Egg Products

50g/1large
Water image
Water

Beverages

29.6g/1fl oz
Ricotta cheese image
Ricotta cheese

Dairy and Egg Products

124g/0.5cup
Mozzarella cheese image
Mozzarella cheese

Dairy Products

28g/1slice (1 oz)
Romano cheese image
Romano cheese

Dairy and Egg Products

28.4g/1oz
Pepper image
Pepper

Spices and Herbs

2.3g/1tsp, ground
Italian sausage image
Italian sausage

Sausages and Luncheon Meats

28.4g/1oz
Ham image
Ham

Sausages and Luncheon Meats

55g/1.9oz (1 serving)
Pork salami image
Pork salami

Sausages and Luncheon Meats

113g/1package (4 oz)
Pepperoni image
Pepperoni

Sausages and Luncheon Meats

28g/1oz

Direction

1

Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.

2

Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.

3

While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.

4

Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.

5

Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.

6

Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.

7

Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.

8

Mix egg and water for egg wash together in a small bowl.

9

Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.

10

Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.

11

Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.

Nutritional Facts
Amount:
257.26875g

/

29%29%42%

678

Kcal
Carbs31.8g
Protein32.4g
Fat46.2g

For a serving size of 1 servings

Calories
677.6kcal
% Daily Value*
Carbs
31.8g
Protein
32.4g
Fat
46.2g
fiber
0.9g
vitaminB6
0.4mg
calcium
434.9mg
potassium
405.7mg
iron
3mg
sodium
1701.9mg
cholesterol
282.1mg
saturatedFat
22.1g
vitaminC
0.4mg
vitaminA
945.8µg
sugar
1.1g
vitaminD
1.2µg
transFat
1.1g

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. *

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