Contrary to the name, Pizza Rustica is less of a pizza and more like a quiche. You can fill it with eggs, cured meats, cheeses, and cooked vegetables. It's traditionally eaten on Good Friday to celebrate the end of Lent. And if you're hosting Easter brunch, it's a great dish to serve!
Since the filling is so heavy, it's a good idea to add eggs to a homemade crust to make it sturdy. However, I did things the lazy way and I bought deep dish pie crusts from the grocery store. It still worked out, but I'm sure a homemade crust would be even better. If that's the method you're going for, Delish has a good recipe for both the crust and filling. If you'd like to follow the same steps I did, keep reading!
- 1 Tbsp. Tuscan Herb extra virgin olive oil
- 1 lb. mild Italian sausage, ground
- 3 cloves garlic, minced
- 3 c. baby spinach
- 8 eggs
- 16 oz. ricotta
- 1 c. shredded mozzarella
- 1/2 c. freshly grated Parmesan
- 4 oz. salami, chopped
- 1 Tbsp Tuscan Herb Mix
In a large skillet over medium heat, heat oil. Add sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Add garlic and spinach and cook until spinach is wilted, 2 minutes more. Remove from heat and let cool. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, salami, and cooled sausage mixture. Season with Tuscan Herb Mix.
Preheat oven to 400° and grease pan with cooking spray. On a lightly floured surface, roll out a larger piece of dough. Transfer to prepared pan, guiding dough upward and letting excess hang over the sides. Roll smaller piece of dough. Pour filling over bottom crust, then top with smaller crust. Trim overhang to 1" then pinch crusts together and crimp.
Cut slits in pie crust for steam to escape. Brush top with egg wash and bake until golden, 1 hour to 1 hour and 15 minutes. Let cool 15 minutes before serving.