Pizza Rustica is a traditional, Italian dish that is served at Easter; it’s part pastry, part pie, part quiche and part deli platter. It is also referred to as Pizzagaina or Pizza Gain. The recipe that was handed down to me has been passed down in my husband’s family for generations. I tweaked Grandma Sue’s recipe just a little with my husband’s assurance that Grandma Sue would have been okay with it. Pizza Rustica is typically served at room temperature as an appetizer and, without
fail, ruins my appetite for Easter dinner annually. I could live on the stuff. It probably should be
served with a defibrillator or at least a warning from the Surgeon General that it’s both addictive and a
heart-health hazard. But it’s worth it.
crust, add it on top of filling prior to baking)
400° F. Roll the dough to line bottom of 10” x 15” rectangle baking pan. Dough
can come up the sides a bit. (If using 2 crusts, dough should come all the way
up the sides of the pan.) Prick the
crust all over lightly with a fork. Place a piece of parchment paper or
aluminum foil on top of crust. Place uncooked rice or uncooked, dried beans on
top of foil. Bake at 400° F for 20 minutes. Cool & carefully remove the
parchment paper/foil and weights.
bowl. Add ricotta & combine well. Add meats & remaining cheeses and
combine well. Pour filling into prepared crust (if using 2 crusts, add second
crust at this point, crimp bottom & top crusts together, prick air holes with a knife & brush with egg wash). Bake a 375°F for one hour. Serve hot from the oven, at room temperature or cold from the fridge- it’s all good!
|This is how it looks when it is removed from the oven. When it cools, it sets-up as shown in the first photo.|
Mandatory Mooch, Cinnamon Crescent Rolls
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