Clever Chicks Blog Hop #27 with Pizza Rustica Recipe

Pizza Rustica, aka: Pizzagaina or Pizza Gain

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. 

Ingredients for pizza rustica
While this dish calls for pie crusts on the top and bottom, I happen to feel that pie crust just gets in the way of the good stuff, so I omit the top crust, justifying the omission as being calorie-saving- as if it matters!
1 prepared pie crust, blind-baked (if you prefer a top
crust, add it on top of filling prior to baking)
1 pound sweet sausage, cooked and crumbled
½ pound sharp provolone, diced
½ pound prosciutto, diced
½ pound mozzarella, diced
¼ pound salami, diced
¼ pound pepperoni, diced
4 ounces freshly grated Pecorino Romano cheese
4 ounces freshly grated Parmigiano Reggiano cheese
3 pounds ricotta cheese (traditionally, fresh basket cheese is used)
1/4 cup finely chopped chives
9 eggs, beaten
Freshly ground, black pepper

 Blind-baking prevents the crust from becoming soggy- here’s how to do it:

Preheat oven to
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. 

Pizza Rustica crust
Preheat oven to 375°F
Mix the beaten eggs, pepper, chives and grated cheeses in a huge
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!
Yield: One ginormous pie that serves a small army.
This is how it looks when it is removed from the oven. When it cools, it sets-up as shown in the first photo.

This Week’s Featured Blogs
About Featured Blogs
Some of my favorite posts and/or the most viewed posts will be FEATURED on Clever Chicks next week! I will also pin them to my “Clever Chicks” Pinterest board. The featured bloggers are invited to brag about how clever they are by posting the Clever Chicks “Featured” button on their blogs!

The Chicken Chick

The Chicken Chick

Clever Chicks Blog Hop #27
You’re invited to LINK UP!
Despite the title, this is an equal-opportunity link party!
The Chicken Chick

The Chicken Chick

How to Link-up
Share your clever ideas, DIY projects, recipes, tutorials, decorating tips, 
stories about your families, chickens, farm animals or other pets! 
** No linky parties, giveaways or items for sale please. **
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TheChickenChickTammy EylerGrace MurraySharron Johnsonsandi Recent comment authors

LOL! Enjoy, Tammy. It's just once a year. 😉

Tammy Eyler
Tammy Eyler

OH.MY.GOODNESS……..this is going to make my behind big and i don't even care!!!

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