Zaza's Perfect Pizza Rustica for Easter
Sometimes we all have a little too much pizza dough. It's a problem for pizza lovers like Zaza.
Dough is tricky. You need to use it right away. If you don't, it continues to grow and expand and RISE until it could take over your whole house. Well, maybe...
It's best not to risk it! Instead, make Pizza Rustica—an Easter tradition in Italy, where they know a thing or two about pizza.
Basically, you take some pizza dough and lay it into a spring form pan. Then you load it up with all manner of delicious meats, cheeses and eggs.
Then you tuck it in all snug-like and bake it. You'll get a delicious, covered pizza pie!
Watch the full video and read the recipe below!
Yield: 1 Pie
Prep Time: 20 minutes
Cook Time: 1 hour
1 large round store bought or homemade pizza dough
10 large eggs + 1 egg lightly beaten for egg wash
2 tsp freshly ground black pepper
1 lb swiss cheese, chopped into small squares
1 cup grated parmesan cheese
1 lb boiled ham, chopped into small squares
1 lb peppered ham, chopped into small squares
1 jar Sun Dried Tomatoes, cut into strips
1/3 cup chopped parsley
1 tsp baking powder
Extra Virgin Olive Oil for greasing
Preheat oven to 350°F.
In a large bowl combine all the meats, cheeses, herbs, baking powder and black pepper.
Crack the eggs into the bowl and mix well.
Lightly oil the sides and bottom of a 10” springform pan with the olive oil.
Stretch out your pizza dough into a round shape, larger than the pan. Drape the dough over the pan, pressing it into the bottom. Make sure there is enough dough to fold over the top.
Pour the filling into the pizza dough and stretch the sides of the dough over the top of the filling, pinching to close the top. Don’t worry if it looks a little messy, it will bake into a nice crust.
Brush the top of the pizza dough with the egg wash.
Bake the pizza rustica in the oven for 45-60 minutes, or until a knife inserted into the center of the pie comes out clean.
Let it cool slightly before serving.