Pizza Rustica (A Sicilian Sausage and Proscuitto Pie) Recipe - Allrecipes.com
Pizza Rustica (A Sicilian Sausage and Proscuitto Pie) Recipe
  • READY IN 10+ hrs

Pizza Rustica (A Sicilian Sausage and Proscuitto Pie)

Recipe by  

"My grandma Puglia would make this as an appetizer for Easter and Christmas. It can be a meal in itself with a tossed green salad. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 2 pies Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    10 hrs 30 mins

Directions

  1. Place a piece of cheesecloth into a strainer, and place the ricotta cheese into the cheesecloth. Set a bowl underneath the strainer to catch drips, and refrigerate 8 hours, or overnight, to allow moisture to drip from ricotta.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Place sausage into a large skillet over medium heat, and cook and stir until browned and crumbly, about 10 minutes. Drain excess grease, and allow sausage to cool.
  4. Place the drained ricotta cheese into a large bowl, and stir in 5 beaten eggs and mozzarella cheese until well mixed. Mix in the cooked sausage, Parmesan cheese, parsley, prosciutto, and black pepper until thoroughly combined.
  5. Divide the pizza dough into fourths, and roll out 2 of the pieces into 12-inch circles. Fit the circles into 2 10-inch pie plates, leaving 1 inch of dough hanging over the edge. Divide the filling between the 2 pies. Roll out 2 top crusts, place onto the pies, and fold the edges of the bottom crusts over the edges of the top crusts to seal. Crimp and flute the edges of the pie crusts.
  6. Beat 1 egg with water in a small bowl, and brush the egg wash over the tops and edges of both pies. Cut several slits into the top crusts to vent steam.
  7. Bake pies in the preheated oven for 15 minutes, then lower oven temperature to 325 degrees F (165 degrees C). Continue to bake until the crust is browned and the filling is hot, 45 to 50 more minutes. Serve at room temperature.
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Footnotes

  • Cook's Notes
  • I have not added any salt to this recipe since the ingredients are salty enough.
  • Draining the ricotta is important to avoid a soggy bottom crust.
  • Freezes very well and can be reheated in 325 F degree oven.
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Reviews More Reviews

Jan 06, 2012

We have had this pie for Easter for years in our family. Your recipe tasted exactly like my nanas

 
Apr 03, 2012

Just like grandma used t make. Changed it to 1 lb of fresh bulk sausage and 1 lb of dry sausage chopped.

 

5 Ratings

Apr 15, 2014

It is so wonderful to see this very traditional and very diverse recipe shared here. I have taken on the tradition of making this pie every year for Easter with my family. We use different meats than this recipe but this "meat pie" is different with every single family that still makes it. It was known as a "poor man's meal" during the depression. People used whatever they had on hand to make this and it became a very personal recipe. Every recipe/list of ingredients are different therefore, it is TRULY a FAMILY TRADITION when we make it. This Particular version is a wonderful recipe. Myjo's version is the same as my Grandmother made. There is nothing greater than to take a bite and feel like you are right back with family members that have since passed on. It truly is like coming home again. In my Mother's version, we use Italian ham (Ham Cappi), American Ham, Pepperoni and Salami instead of the sausage. As I said, there are many different versions of this pie, but of all that I have tasted, I have never found one that I didn't like. Thank you Myjo for sharing such a tradition with all of us. P.S., the cracked black pepper does make the difference! We use it also.

 

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Nutrition

  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 145 mg
  • 48%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 1280 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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