Posted by This Italian Easter Pie (Pizza Rustica) recipe is packed with more than two pounds of meat, including sweet Italian sausage, hot capicola, and more.
PREPARATION TIME
Ingredients
For the crust:
3 cups all-purpose flour
2 teaspoons granulated sugar
2 teaspoons kosher salt
12 tablespoons (1½ sticks) cold unsalted butter, cubed
1 large egg
7 tablespoons ice water
Nonstick cooking spray
For the filling:
8 ounces sweet Italian sausage, casings removed
1 (15-oz.) container whole-milk ricotta cheese
8 ounces low-moisture mozzarella cheese, cubed
⅛ teaspoon freshly-ground black pepper
4 large eggs
8 ounces salami, cubed
8 ounces hot capicola, cubed
8 ounces smoked ham, cubed
2 ounces thinly sliced proscuitto
1 cup tightly packed whole roasted red bell peppers (about 7 oz.), drained and patted dry with paper towels
2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry and pressed between paper towels to remove all moisture
2 ½ ounces Parmesan cheese, finely shredded (about 1 cup)
Directions
Prepare the crust: Combine flour, sugar, and salt in the bowl of a food processor and pulse until combined, 3 to 4 times. Add butter and egg; pulse until mixture resembles coarse meal, 8 to 10 times.
Sprinkle ice water over dough; pulse until dough begins to form a ball. Turn dough out onto a lightly floured surface; divide in half, and shape into 2 (4-inch) disks. Wrap each in plastic wrap, and refrigerate 30 minutes or overnight.
Preheat oven to 350°F with rack in middle position. Unwrap 1 disk of dough on a lightly floured surface. Roll to a 16-inch circle, and carefully fit into a 9-inch springform pan coated with cooking spray, leaving a 1-inch overhang. Refrigerate until ready to use.
